The last couple of days have been busy!
But I did manage to have some fun in the kitchen
baking another Christmas cookie and getting it
in the freezer.
Russian tea cakes are like snowballs made of shortbread.
They are a favorite at our house!
I watched birds around the feeder as I mixed up the dough.
I love the pine needle shadow on his back!
While Oreo was climbing trees, I formed the balls with an ice cream scoop.
Then I cut them in half with a knife and reshaped them a little.
This makes a little smaller cookie. And since I'm filling cookie
platters for gifts, this smaller size is nicer.
I use parchment on my cookie sheets.
I know a lot of bakers have switched to Silpat sheets, but what's the point? You have to wash those!
I like not having to wash my cookie sheets!
After they have baked and cooled, roll them in powdered sugar.
Freeze or eat. Or catch Jack watching from outside. :)
Isn't Jack getting to be a big boy? He's such a big boy
that he got to have that snip-snip job done on Saturday.
He's resting this weekend and recovering nicely.
I found fishy in the water dish today, so he's back
to his old antics. :)
Russian Tea Cakes
1/2 c powdered sugar
1 c softened butter
2 t vanilla extract
Blend these three things well in mixer.
Then add ~
2 c flour
1 c finely chopped pecans
1/4 t salt
Mix gently on med speed.
Form balls, bake 325 for 15-20 minutes.
Light golden in color.
After cooling, roll in powdered sugar.