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