Monday, November 22, 2010
When I was young I looked forward to snow days; staying home and baking with my Mom. These cookies have always been a favorite around our house. My Mom called them Russian Tea Cakes and baked them every holiday. They will keep a long time (if you don't have brothers who get into them!) and she would make them in a crescent-shape loaded with finely chopped walnuts. When Kelly and Matt got married, Kelly asked me to make these in the traditional round shape called Mexican Wedding Cookies. Kandyce's daughter, Kathryn and I made over twelve dozen for the wedding, round-shaped with ground pecans. Kelly chose these instead of a wedding cake and every time I bake them, I think of that day baking in her kitchen and the memories that were made.
However, today I changed the recipe, slightly, to reflect the holiday. I decided to add finely chopped dried cranberries and ground hazelnuts to the dough.
1 cup unsalted butter, at room temperature
1/2 cup confectioners' sugar
1/4 tsp. salt
1/2 cup finely chopped dried cranberries
1/2 cup ground hazelnuts (or your favorite)
2 1/4 cups All-Purpose Flour
additional confectioners' sugar to roll cookies in
Preheat oven to 350F-degrees. Line a baking sheet with parchment paper or use a Silpat.
In the KitchenAid, using the paddle attachment, beat the butter and confectioners' sugar until fluffy. Add the flour and salt, beat until combined. Add the cranberries and hazelnuts and beat well. Use a 1 teaspoon scoop and form the dough into a ball shape.
Bake in the preheated oven 10 minutes or until lightly brown. Remove from oven and let cool slightly. Roll each cookie into the additional confectioners' sugar. Let set 5-10 minutes and roll again.
I was definitely inspired by the weather today and baking brought back those memories of being in the kitchen with my Mom. These cookies are easy to do and children, especially, love to help; my girls did. Enjoy!