Cherry Russian Teacakes

By Yankee Magazine

Dec 09 2005

How good are these Cherry Russian Teacakes, you ask? This recipe was the winner of Yankee Magazine’s December 2005 Cookie Contest. Delicious!


3 dozen, 1 inch cookies


1 cup butter softened
1/2 cup confectioner sugar
1 teaspoon vanilla extract
2-1/4 cups flour
1/4 teaspoon salt
3/4 cup finely chopped pecans
1/2 cup chopped candied cherries (or dried cherries)


Combine softened butter with confectioner sugar and vanilla, mix thoroughly.

Sift together and stir in flour and salt.

Mix in pecans and cherries .

Chill dough at least 1 hour.

Preheat oven to 400 degrees.

Roll into 1 inch balls. Place on a ungreased cookie sheet. Bake until set, not brown. while still warm roll in confectioner sugar. cool and roll in sugar again.

Bake 10 to 12 minutes.