Ingredients: |
Ingredients: 1 1/2 sticks butter, softened
1 1/2 c. sugar
2 eggs
1 tsp. almond extract
1 tsp. vanilla extract
2 tsp. baking powder
4 c. sifted all-purpose flour
Salt
1 1/3 c. roasted, salted, chopped pecans, optional
Powdered sugar
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Directions: |
Directions:Preheat over to 350º.
Add the butter to your standing mixer, put on medium speed, then add your sugar right into the bowl. Turn it up so it gets nice and fluffy. Stop the mixer and scrape down the edges. continue to beat it until it's almost white. Now you're ready for your eggs. Keep the mixer on low and add them 1 at a time. Wait to add the other egg until the first one is fully incorporated into the butter and sugar. Now add the almond and vanilla extracts. Add the baking powder to the flour and whisk really well, fully incorporating the baking powder into the flour and making sure any little clumps of flour are broken up. add just a pinch of salt. Now add the flour mixture slowly to the butter mixture. Add in the pecans on slow speed.
Scoop the batter onto ungreased cookie sheet with a small ice cream scooper, melon baller, or even a soup spoon, just make sure they are all the same size. The smaller the better. They will not expand while cooking so spacing doesn't matter.
Put the cookie sheets in the fridge for 15 minutes or so. You want the butter to harden.
Bake for 10 to 15 minutes. You don't want them to get very brown. The more pale the better. While still warm, roll them in powdered sugar. |
This recipe for Russian Tea Cookies is from