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Russian Tea Cakes

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Russian Tea Cakes

I decided to pull out my recipe book and whip up a recipe for my husband. I like to try my hand at some of his mom’s recipes every now and again. It’s a great way to try a new recipe and it brings him back to his youth so it’s a win/win!

Well…most of the time. I found a recipe called “Coconut-Orange Slice Candy” and it sounded delicious. It was a mixture of fresh oranges, nuts, coconut, powdered sugar and vanilla. So not a ton of ingredients and it sounded very doable. I asked my husband if he remembered the candy and he said that he did and it was definitely worth making. So, I gathered my ingredients and put it all together. Well the problem I have run into with these old recipes is that my husband’s mom wrote up her recipes with minimal instructions. I think often she just wrote notes as reminders to herself.

In the case of this recipe, there was no information on what size pan to use. So I guessed! Well obviously I guessed WRONG! I wasn’t sure what to expect with this candy but after letting it cook for the 30 minutes per the recipe it was still a soupy mess so I let it go another 25 minutes. I added the sugar and let’s just say…I ended up with a complete FAIL!

I was determined to have some kind of success so I asked my husband to look at the recipe and offer suggestions and he noticed the recipe next to it – Russian Tea Cakes. He commented that those were delicious. I read the ingredients and the instructions and knew that I could handle them. You see, his mom’s recipe for Russian Tea Cakes is what I have always called Snowball Cookies. I decided to completely scrap the candy and whipped up a batch of the Russian Tea Cakes (aka Snowball Cookies.)

I can’t remember the last time I made these cookies. I know it’s been too long because my boys have never had them. Jake is almost 10 years old…so it’s been at least a decade since I whipped up a batch! What on Earth was I thinking waiting that long? These cookies are so good…they almost melt in your mouth with just the perfect crunch!

If you’ve never tried them, don’t be afraid to put on your apron. I promise that these are easy and you can’t mess them up!

Russian Tea Cakes
 
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Serves: 40
Ingredients
  • 1 cup butter, softened
  • ½ cup confectioners sugar, sifted
  • 1 teaspoon vanilla
  • 2¼ cup flour, sifted
  • ¼ teaspoon salt
  • ¾ cup finely chopped pecans
  • additional confectioners sugar for rolling cookies
Instructions
  1. Preheat oven to 400º F.
  2. Cream butter, sugar and vanilla in a large mixing bowl.
  3. Mix flour and salt together then stir into the butter mixture until combined.
  4. Mix in nuts.
  5. Roll dough into 1" balls and place on un-greased cookie sheet about 1" apart (cookies do not spread.)
  6. Bake 10 - 12 minutes or until set (NOT brown.)
  7. Cool slightly on wire rack.
  8. While still warm, roll in confectioners sugar and cool on wire rack.
  9. Roll in confectioners sugar again.

 

Candy Bar Cookies

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Candy Bar Cookies-

I am currently swimming in candy thanks to the Easter Bunny!

One of my favorite ways to use up excess candy is with a batch of Candy Bar Cookies. I make these after Halloween and after Easter…really any time I end up with too much candy. They are so simple and pretty much any candy bar will work. I generally gather a variety of different ones, chop them up and throw them all in the batter.

The recipe makes about 30 cookies. That is the perfect amount for my guys to have a few cookies then I package the rest and pass them off to friends. My buddies are happy and it’s a great way to get rid of all that yummy chocolate so it doesn’t end up as extra weight on my thighs 😉

cookies-candy

Candy Bar Cookies
 
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Serves: 30 cookies
Ingredients
  • ½ cup butter, softened
  • ⅓ cup sugar
  • ⅓ cup packed brown sugar
  • ½ teaspoon vanilla
  • 1 egg
  • 1⅛ cups flour
  • ½ teaspoon baking soda
  • pinch of salt
  • 1¼ cup candy bars, chopped
Instructions
  1. Preheat oven to 375º F.
  2. Mix the flour, baking soda and salt and set aside.
  3. Beat butter, sugars and vanilla until light and fluffy.
  4. Add the egg and beat until combined.
  5. Gradually mix in the flour mixture and beat until combined.
  6. Fold in the chopped candy bars.
  7. Drop by rounded tablespoons onto an ungreased cookie sheet or silpat.
  8. Bake for 14 minutes or until golden brown.
  9. Allow to sit for one minute then transfer to a cooling rack.

 

Gingerbread Vanilla Creme Cookies

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Gingerbread-Vanilla-Creme-CookiesTis the season for holiday cookies. I thought I would share one of my favorite cookies that get me into the holiday spirit.

Gingerbread is one of my favorite cookies. While they are great any time of the year, they are especially great during the holidays. I often whip up a batch of gingerbread for my boys so they can create their favorite gingerbread men. While putting together a bunch of cookies for a cookie swap a few years ago, I happened to dip one of the boys gingerbread men into my cream cheese frosting that I had made for another recipe. The crispy cookie with the creamy frosting was a perfect combination.

Since then I always make a double batch of gingerbread cookies. The boys get a chance to decorate some gingerbread men and I whip up my favorite Gingerbread Vanilla Creme Cookies.

You can stick with the white frosting or add a little red and green food coloring to make these cookies fun and festive.  Try dipping the sides of the cookies in sprinkles for a little extra flair. Whether you go plain or festive, these cookies are the perfect holiday treat.

Gingerbread Vanilla Creme Cookies
 
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Serves: 24
Ingredients
  • 3 cup all purpose flour
  • 2 teaspoons McCormick Ginger, ground
  • 1 teaspoon McCormick Cinnamon, ground
  • 1 teaspoon baking soda
  • ¼ teaspoon McCormick Nutmeg, ground
  • ¼ teaspoon salt
  • 2½ sticks butter, softened (divided)
  • ¾ cup firmly packed light brown sugar
  • ½ cup molasses
  • 1 egg
  • 3 teaspoons McCormick Pure Vanilla, divided
  • 2 cups confectioners sugar
  • 8 oz cream cheese, softened
Instructions
Cookies
  1. Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Set aside.
  2. Beat 1½ sticks of butter with the brown sugar in an electric mixer on medium speed until light and fluffy.
  3. Add molasses, egg and 1 teaspoon of vanilla and mix well.
  4. Gradually beat in flour mixture on low speed until well mixed.
  5. Remove and press dough into a thick flat disk. Wrap in plastic wrap and refrigerate at least 4 hours (or overnight).
  6. Preheat oven to 350°F.
  7. Roll out dough to ¼-inch thickness on lightly floured work surface. Cut into 2 inch circles.
  8. Place 1 inch apart on ungreased baking sheets.
  9. Bake 8 to 10 minutes or until edges of cookies are set and just begin to brown.
  10. Cool on baking sheets 1 to 2 minutes then remove to wire racks.
Vanilla Creme Filling
  1. Beat 1 stick of butter with cream cheese and 2 teaspoons of vanilla in an electric mixer.
  2. Slowly add confectioners sugar and beat until smooth.
  3. If desired, use food coloring to change the color of the frosting - red and green are always festive
Cookie Assembly
  1. Place 1 teaspoon of filling on bottom of one cooled gingerbread cookie.
  2. Top with second cookie and lightly squeeze until filling spreads to the edge of the cookie.
Notes
Recipe adapted from McCormick