Russian Tea Cakes

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.

♥