Mama Markov's Russian Tea Cakes Click here for printable recipe
My mother made cookies very like these when I was growing up, but she used almonds instead of hazelnuts. I was fascinated to find a Russian variant in which hazelnuts play a principle role and decided to use it in my story of Russian emigres in England. Both versions of the recipe have copious amounts of powdered sugar---and the delicious mess it makes---in common.
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Preheat oven to 400 degrees.
Makes four dozen cookies. Ingredients 1 cup butter, softened 1/2 cup powdered sugar 1 teaspoon vanilla 2 1/4 cups all-purpose flour 3/4 cup finely chopped hazelnuts 1/4 teaspoon salt Powdered sugar to coat the cookies Directions Mix butter, 1/2 cup powdered sugar, and vanilla in large bowl. Stir in flour, nuts, and salt until dough holds 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. |
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Remove cookies from sheet.
Cool slightly on wire rack.
Roll warm cookies in powdered sugar.
Cool on wire rack.
Roll cookies in powdered sugar again.
Enjoy with a tall glass of tea, but try not to let the powdered sugar
fall on the carpet!
Reprinted from AUNT DIMITY & THE LOST PRINCE by Nancy Atherton by permission of Penguin Books, a member of Penguin Putnam, Inc. Copyright 2013 by Nancy T. Atherton. All rights reserved. This excerpt, or any parts thereof, may not be reproduced in any form without permission.
Cool slightly on wire rack.
Roll warm cookies in powdered sugar.
Cool on wire rack.
Roll cookies in powdered sugar again.
Enjoy with a tall glass of tea, but try not to let the powdered sugar
fall on the carpet!
Reprinted from AUNT DIMITY & THE LOST PRINCE by Nancy Atherton by permission of Penguin Books, a member of Penguin Putnam, Inc. Copyright 2013 by Nancy T. Atherton. All rights reserved. This excerpt, or any parts thereof, may not be reproduced in any form without permission.