Russian Tea Cakes
- 1 cup of salted butter, softened
- ½ cup of powdered sugar
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- ¼ teaspoon salt
- ~ ¼ cup of preserves or nuts
- Preheat oven to 325°F.
- Cream the butter and powdered sugar together in an electric mixer. Scrape down the sides of the bowl before continuing.
- Add the vanilla.
- Mix in flour and salt in until the dough comes together.
- Roll the dough into 1-inch diameter balls and place on a lightly greased cookie sheet.
- Make a depression with a spoon so that there is a little well for the fillings.
- Spoon in preserves or nuts.
- Bake for 14-18 minutes or until the bottoms are lightly browned.
- Immediately transfer cookies to a wire rack and wait until completely cool to dust with powdered sugar.
- Voilà!
Recipe by Birch Tree Baking at https://www.birchtreebaking.com/russian-tea-cakes/
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