Side Pannel
Russian Tea Balls
Ingredients List
- 1 c (2 sticks) unsalted butter,
- -softened
- 2 1/4 c All-purpose flour
- 1/2 ts Salt
- 2 c Sifted confectioner's sugar
- 3/4 c (3 ounces) chopped walnuts
- 1 ts Vanilla extract
Directions
1. Position rack in center of the oven and preheat to 375 degrees F.
2. In a large bowl combine the butter with 1/2 cup of the confectioner's
sugar; beat with an electric mixer until fluffy, about 1 minute. With a
spoon, stir in the vanilla, flour, salt and walnuts to form a stiff dough.
3. Using about 2 teaspoons of dough for each cookie, shape half the dough
by rolling between hands. Place about 1 1/2 inches apart on an ungreased
baking sheet and bake about 12 minutes, until just pale golden on the
bottom.
4. Meanwhile, sift 1/2 cup of the remaining confectioner's sugar into a 13
by-9-inch pan. As soon as cookies are removed from the oven, use a spatula
to transfer them to the sugar, tossing them around to coat; let the cookies
cool completely in the sugar and then sift 1/4 cup more sugar over them to
coat.
5. Repeat with the remaining cookie dough, using a cool baking sheet to
bake them and the remaining 3/4 cup confectioner's sugar, divided as
before, to coat.
Makes 4 to 5 dozen
2. In a large bowl combine the butter with 1/2 cup of the confectioner's
sugar; beat with an electric mixer until fluffy, about 1 minute. With a
spoon, stir in the vanilla, flour, salt and walnuts to form a stiff dough.
3. Using about 2 teaspoons of dough for each cookie, shape half the dough
by rolling between hands. Place about 1 1/2 inches apart on an ungreased
baking sheet and bake about 12 minutes, until just pale golden on the
bottom.
4. Meanwhile, sift 1/2 cup of the remaining confectioner's sugar into a 13
by-9-inch pan. As soon as cookies are removed from the oven, use a spatula
to transfer them to the sugar, tossing them around to coat; let the cookies
cool completely in the sugar and then sift 1/4 cup more sugar over them to
coat.
5. Repeat with the remaining cookie dough, using a cool baking sheet to
bake them and the remaining 3/4 cup confectioner's sugar, divided as
before, to coat.
Makes 4 to 5 dozen
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