- I’ve never tried these cookies before I baked them today
- I’m Russian and I’ve never seen a Russian person eating a “Russian Tea Cookie”
Maybe my family is an outlier, but I’ve never heard of them up until recently. And as always – whenever I hear of a new confection, I have to go ahead and make it. Knowing I’m able to reconnect with a different part of the world and different traditions by simply whipping up a few ingredients together makes me quite happy. Isn’t it lovely to try something new?
But unfortunately, unlike so many of my delicious discoveries, these cookies were quite disappointing. They were rather dry and tasteless and would’ve been even worse without my last minute addition of butter extract and some cinnamon.
Perhaps if you grew up with them or you enjoy this kind of crumbly texture you’ll appreciate this recipe. For everybody else out there – I’d pass.
Note to Reader #1: Despite my sad attempt, there is still some hope in me that I simply tried the wrong recipe. Do you have a family favorite that will change my mind? If so, please share!
Note to Reader #2: I tried the cookies again the next day, and they were better. Still not phenomenal, but the flavor has somewhat solidified. I guess just like my favorite amaretti cookies, these are best made a day before serving.
Cream butter and icing sugar together with the extracts until light and fluffy. Add flour, salt, and cinnamon. Mix to roughly combine and add in the pecans. Form into a log and refrigerate for 30min.
Break off chunks of dough and roll into balls. Toss in icing sugar and bake on 350F for 18min. Once the cookies have cooled completely (otherwise the icing sugar will melt), toss them in icing sugar again. I had to toss them twice to get the snowy look.
How to toast pecans? Bake on 350F for 5min.