These are the last of my Christmas baking. To fill out the platter, I made Russian Tea Cakes (aka Mexican Wedding Cookies), Chocolate Drop Cookies, and Snickerdoodles. I pulled all these recipes from the good ole Big Red Betty Crocker Cookbook. I love that thing. It was one of the two cookbooks my mother gave to me when I moved out and went to college. It has definitely came in handy in those 5 1/2 years.
Russian Tea CakesIngredients:
1 c butter or stick margarine, softened
1/2 c powdered sugar
1 tsp vanilla
2 1/4 c all-purpose flour
3/4 c finely chopped nuts
1/4 tsp salt
Powdered sugar
Directions:
Heat oven to 400*
Mix butter, 1/2 c powdered sugar, and vanilla in a large bowl. Stir in flour, nuts, and salt until dough hold together.
Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet.
Bake 10 -12 minutes or until set but not brown. Immediately remove from cookie sheet to wire rack. Cool 5 minutes.
Roll warm cookies in powdered sugar. Cool on wire rack 5 minutes. Roll in powdered sugar again.
Ingredients:
1 c sugar
1/2 c butter or stick margarine, softened
1/3 c buttermilk
1 tsp vanilla
1 large egg
2 oz unsweetened baking chocolate, melted and cooled
1 3/4 c all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
Directions:
Heat oven to 400*. Grease cookie sheet with shortening or spray with cooking spray.
Beat sugar, butter, buttermilk, vanilla, egg, and chocolate in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda, and slat.
Drop by rounded tablespoons full about 2 inches apart onto cookie sheet.
Bake 8 to 10 minutes or until almost no indentation remains when touched in center. Immediately remove from cookie sheet to wire rack. Cook completely, about 30 minutes. Frost with Chocolate Frosting (recipe below).
Chocolate Frosting
Ingredients:
2 oz unsweetened baking chocolate
2 tbs butter or stick margarine
2 c powdered sugar
3 tbs hot water
Directions:
Melt chocolate and butter in 2 quart saucepan over low heat, stirring occasionally. Remove from heat. Stir in powdered sugar and hot water until smooth. If frosting is too thick, add more water 1 tsp at a time. If frosting is too thin add more powdered sugar 1 tbs at a time.
Ingredients:
1 1/2 c sugar
1/2 c butter or stick margarine, softened
1/2 c shortening
2 large eggs
2 3/4 c all-purpose flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
1/4 c sugar
2 tsp ground cinnamon
Directions:
Heat oven to 400*
Beat 1 1/2 c sugar, thebutter, shortening, and eggs in large bowl with electric mixer on medium speed. Stir in flour, cream of tartar, baking soda, and salt.
Shape dough into 1 1/4 inch balls. Mix 1/4 c sugar and the cinnamon. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheet.
Bake 8 to 10 minutes or until set. Immediately remove from cookie sheet to wire rack.
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