who knows the recipe for a round cookie you roll in powder sugar and it has walnuts in it?
Is this the recipe you're looking for?
Russian Tea Cakes (also called Wedding cookies or Snowballs)
INGREDIENTS
1 cup butter
1 teaspoon vanilla extract
6 tablespoons confectioners' sugar
2 cups all-purpose flour
1 cup chopped walnuts
1/3 cup confectioners' sugar for decoration
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream butter and vanilla until smooth. Combine the 6 tablespoons confectioners' sugar and flour; stir into the butter mixture until just blended. Mix in the chopped walnuts. Roll dough into 1 inch balls, and place them 2 inches apart on an ungreased cookie sheet.
Bake for 12 minutes in the preheated oven. When cool, roll in remaining confectioners' sugar. I also like to roll mine in the confectioner's sugar a second time.
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Of all the chocolate chip recipes I've tried, this one is the best. The trick is before putting the dough on the cookie sheet, drop it in a little flour - seriously. Put it on the tray with the flour still showing. It absorbs into the cookie and it doesn't make it hard - but actually makes it perfect. When I heard this tip I thought the person was nuts - but it actually works out wonderfully.
Preheat oven to 375 degrees F (190 degrees C). In a large bowl, cream together the shortening, butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture. Stir in the pecans and chocolate chips. Use a measuring tablespoon to round dough into balls. Don't roll the balls, just make them rounded. Drop in a little flour (use a bowl). Place onto ungreased baking sheets.
Bake 10 to 12 minutes in the preheated oven, or until centers are set and very lightly browned. Don't overbake. Cool 2 to 3 minutes before removing from baking sheets.
That sounds like a good idea, mine are always a bit too flat.
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I wish I had seen this thread before Christmas!!! I am going to come back and cut and past ALL the recipes so I can save them! What a doll you are for taking the time to post them all THANKS!
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I try to revive it yearly. Its amazing how many requests I get for it, plus it makes it easy form me to keep track of the recipes for myself.
BTW whoever gave me the tip about adding an extra egg to the Kiss Cookie recipe was a genuis! My cookies came out fabulously soft. I am thrilled beyond belief and am passing that tip along to everybody I talk to.
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Russian Tea Cakes (also called Wedding cookies or Snowballs)
INGREDIENTS
1 cup butter
1 teaspoon vanilla extract
6 tablespoons confectioners' sugar
2 cups all-purpose flour
1 cup chopped walnuts
1/3 cup confectioners' sugar for decoration
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream butter and vanilla until smooth. Combine the 6 tablespoons confectioners' sugar and flour; stir into the butter mixture until just blended. Mix in the chopped walnuts. Roll dough into 1 inch balls, and place them 2 inches apart on an ungreased cookie sheet.
Bake for 12 minutes in the preheated oven. When cool, roll in remaining confectioners' sugar. I also like to roll mine in the confectioner's sugar a second time.
As I've mentioned previously, we like to try a few new recipes each year to keep things interesting. So I'll add some of the one's we're going to try this year.
Here's a recipe my mother-in-law likes to make. Its pretty easy.
Cathedral Windows
Ingredients:
¼ lb - Margarine
12 oz - Chocolate Chips
1 cup - Chopped Walnuts
12 oz - Colored Mini Marshmallows
7 oz - Grated Coconut
Directions:
Heat margarine and chocolate chips in the top pan of a double boiler over low heat, stirring occasionally, until melted and smooth. Cool slightly.
Put marshmallows and nuts in a large bowl. Stir in chocolate.
Tear five 9-inch sheets of waxed paper and sprinkle each generously with coconut. Divide dough into fifths and place each fifth on a sheet of waxed paper. Roll tightly into 2-inch diameter logs and refrigerate overnight.
Before serving, unwrap from waxed paper and cut into 1/2" slices. Makes about 60 pieces.
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Last edited by suzybeezy; 15th December 2008 at 03:30 PM.
Cookies
3/4 cup butter, softened
1 cup sugar
1 egg
1/4 teaspoon salt
2 ounces unsweetened chocolate, melted
2 tablespoons milk
1/2 teaspoon vanilla extract
2 1/2 cups flour
Buttercream Frosting
3 tablespoons butter, softened
2 1/4 cups sifted confectioners' sugar
2 tablespoons milk, plus more if needed
1 teaspoon vanilla extract
Colored sprinkles
Directions:
Using an electric mixer on medium speed, cream the butter in a large bowl, gradually adding the sugar. Add the egg, salt, chocolate, milk, and vanilla, mixing well after each addition.
With a wooden spoon, stir in the flour until it is evenly blended. Cover the bowl with plastic wrap and chill the dough for about 30 minutes.
Heat the oven to 375°. Form the dough into 1-inch balls and set them on an ungreased baking sheet. Bake on the center oven rack until set, about 10 minutes. Makes 4 dozen cookies.
For the buttercream frosting: Using an electric mixer on medium speed, cream the butter in a medium bowl, gradually adding 1 cup of the confectioners' sugar. Add the milk, vanilla, and remaining confectioners' sugar, mixing well after each addition. If needed, add more milk, one teaspoon at a time, to reach the desired consistency.
Holding each cookie around its edges, dip it facedown into the frosting, lifting it up with a twisting motion to allow any excess frosting to drip back into the bowl. Immediately decorate the cookie with sprinkles before the frosting sets.
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THANKS!
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