Cookie Season

Russian Teacakes

Its the time of year for baking cookies. Started today and I’ll be baking the rest of the week. Thought I’d share pictures and recipes as the week goes by. Perhaps I’ll inspire you to bake- or maybe inspire you to drop in to visit. Baked 28 dozen cookies so far- three different recipes.. Russian Teacakes always remind me of baking with my Mom as a kid. Doesn’t seem like the holiday without them. I also made a batch of Andes mint cookies. A friend put in a special request for those.  Here are the recipes.

Russian Teacakes

1 c. butter

½ c. powdered sugar, plus extra for coating

1 t. vanilla

2 ¼ c. flour

¼ t. salt

¾ c. finely chopped nuts, nearly ground


Mix butter, ½ cup sugar and vanilla well. Stir flour and salt together and then add to butter mixture. Mix well and stir in nuts. Wrap dough and chill. Heat oven to 375 degrees. Roll dough into 1-inch balls and place 1 inch apart on un-greased baking sheet. Bake 10-12 minutes. Cookies should be lightly browned on the bottom. While still warm, roll cookies in powdered sugar. Dust again with sugar once cooled. Makes about 4 dozen.

Andes Chocolate Chip Cookies

1 c. butter, softened

3/4 c. sugar

3/4 c. packed brown sugar

1 egg

1 t. vanilla

2 1/4 c. flour

1 t. baking soda

1/2 t. salt

1 bag (10 oz.) Andes baking chips

Beat together butter, sugars, egg and vanilla until fluffy. Stir in dry ingredients and chips. Preheat oven to 375. Place dough on un-greased baking sheet, rounded teaspoonfuls, 2 inches apart. Bake 8-10 minutes. Cool slightly, remove from baking sheet. Makes 5-6 dozen.


Andes Mint Chip Cookies

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