"Walker" wrote:
>Does anyone have any good Christmas cookie recipes?
>Given last year's chocolate chip muffin debacle, I am looking for holiday
>cookies that are delicious but extremely *EASY* to make. I need cookies
>that look good on their own without fancy decorations like icing,
sprinkles,
>tiny silver balls, and such.

Also known as Mexican Wedding Cakes and several other names, these are
super simple, taste wonderful, and keep for quite a while in a sealed
container. (If you can manage to keep them away from people.) Also look
elegant, especially piled in a mound on a fancy plate. They turn out
somewhat like shortbread, only better. The only problem I can think of is
that they contain nuts; not for the allergic. But I think they'd work fine
without nuts, if necessary. As to type of nuts, I always use filberts
(hazelnuts); they have a delicate flavor that works perfectly in these. A
Kitchenaid is a *big* help in mixing, as it's a very stiff dough. But with
my K-45 model, I can mix up a double or triple batch at once, no problem.

Russian Teacakes

Makes approx. 4 dozen cookies

1 cup butter or margarine, softened
1/2 cup confectioners' sugar
1 tsp. vanilla
2-1/4 cups all-purpose flour
1/4 tsp. salt
3/4 cup finely chopped nuts (don't use any salted ones - you want plain,
raw nuts.)
additional confectioners' sugar to roll cookies in after baking

Heat oven to 400 degrees. On medium speed, thoroughly mix butter, sugar
and vanilla. Turn mixer speed to slow, and gradually add flour, salt and
nuts; mix just until dough holds together. Shape into 1" balls. Place on
ungreased cookie sheet. Bake 10-12 minutes or until set, but not brown.
Remove to cookie rack and let cool just enough to handle. While still
warm, roll in a bowl of confectioner's sugar to coat thoroughly. Place on
rack to cool completely, then roll in sugar again.

Monica
cmmpdx2 at aol dot com


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