| Level: | Intermediate |
| Total: | 50 min |
| Prep: | 30 min |
| Inactive: | 5 min |
| Cook: | 15 min |
| Yield: | 6 dozen |
| Level: | Intermediate |
| Total: | 50 min |
| Prep: | 30 min |
| Inactive: | 5 min |
| Cook: | 15 min |
| Yield: | 6 dozen |
Ingredients
- Half recipe Christmas Cookie dough, at room temperature, recipe follows
- 1 1/3 cups roasted salted chopped pecans
- 2 cups confectioners’ sugar
- 8 cups sifted all-purpose flour
- 4 teaspoons baking powder
- 1 1/2 cups butter (3 sticks)
- 3 cups sugar
- 4 eggs
- 2 teaspoons almond extract
- 2 teaspoons vanilla extract
Instructions
- In a large bowl mix together the cookie dough and the pecans. Cover and refrigerate until firm, about 1 hour.
- Preheat the oven to 350 degrees F.
- Form 1-inch balls from the chilled dough and place them 2 inches apart on cookie sheets. Bake until the edges of the cookies start to brown, 12 to 15 minutes. Remove from the oven and place on a wire rack to cool for about 5 minutes.
- While the cookies are cooling, line another cookie sheet with wax paper. Sprinkle 1 cup of the confectioners’ sugar on the bottom of the sheet and place the slightly cooled cookies on top of the sugar. Place the remaining 1 cup of confectioners’ sugar in a passe or fine sieve and then sprinkle over the tops of the cookies.
- Preheat the oven to 350 degrees F.
- In a large bowl, stir together the flour and baking powder. In a standing mixer with a paddle attachment, cream the butter with sugar until fluffy and light. Mix in the eggs, almond extract, and vanilla extract. Turn down the mixer and slowly add the flour mixture, a third at a time to make a stiff dough. Divide the dough into 4 pieces. Use 2 pieces to make cut out cookies, and the other half for the Russian Tea Cakes.
- For the cut out cookies: On a lightly floured surface roll out a portion of cookie dough to 1/4-inch thick. Cut out shapes using cookie cutters. Place the cookies on lightly greased or nonstick cookie sheets. Bake until lightly golden, about 10 minutes, rotating cookie sheet halfway through the cooking time. Cool on pans about 5 minutes, and then transfer to wire racks and cool completely.
Nutrition Facts
| Serving Size | 1 of 72 servings |
| Calories | 146 |
| Total Fat | 6 g |
| Saturated Fat | 3 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 1 g |
| Sugar | 12 g |
| Protein | 2 g |
| Cholesterol | 19 mg |
| Sodium | 25 mg |
| Serving Size | 1 of 72 servings |
| Calories | 146 |
| Total Fat | 6 g |
| Saturated Fat | 3 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 1 g |
| Sugar | 12 g |
| Protein | 2 g |
| Cholesterol | 19 mg |
| Sodium | 25 mg |
Reviews
These cookies are OK, but a bit dry and bland
YUMMMYYYY I LOVE RUSSIA
I made these for the cookie exchange at work. The recipe online is different from the one on the site. Remember to make half the recipe of the Christmas cookies. A couple of thing covered on the tv show but not mentioned online are: you have to add a pinch of salt with the dry ingredients and you must add the eggs one at a time. The cookies turned out perfectly moist and scrumptious! I will make this again!
First, thanks to HanniesM for the break down of the recipe. OMG the cookies came out soooo gooood. I’m giving these cookies as gifts, they will diffently be on my list again for next year Christmas holiday.
I made the whole recipe (sugar & russian tea cakes using the website version and the batch is dry and crumbly. Can anyone suggest how to salvage it?
Looks to me like the recipe for the Christmas cookies is a doubled version of the Russian Tea Cakes. Is this the reason for the difference between the TV and the website recipes? Hey, that just means you can make more of them, yummy!!
Everyone is right. This recipe is not exactly like Anne made them on tv. She added more butter,a pinch of salt, and eggs are added one at a time. Also, BEFORE putting the dough in the fridge, make the balls and put them on a cookie sheet then stick the whole thing in the fridge. When they are cold and ready to bake you just pop the cookie sheet in the oven. Which is what she did on tv. To make it easy on you all if you want to try this here is the recipe the way it should have been written. Mix 4 Cups flour, 2 tsp Baking powder, pinch of salt. Set aside. Cream 2 sticks room temp. butter, 1 1/2 Cups sugar till smooth. Beat in 2 eggs one at a time. Mix in 1 tsp almond extract, 1 tsp vanilla extract. Add in flour mixture a little at a time. After dough is mixed add 1 1/3 cups pecans or dont. They taste great without them. Form into balls and put on a cookie sheet. Chill in the fridge 1 hour. Bake at 350 for 12-15 minutes. When cookies are warm, dip them in powder sugar to coat. enjoy!
I made these today and they are great. So easy. I am going to make a batch and use lemon instead of vanilla and almond.
I dvr this show and just watched it again. This is the recipe she used on the show. She did all the ingredients instead of saying use half of the christmas cookie recipe. I tried them and they are wonderful.
I agree. Recipe NOT what was on the show. So, if they’re not going to give us the true recipe, find Emeril’s Russian Tea cake recipe. I’ve used it for years and it’s to die for!