Two MG’s provide similar recipes for these holiday treats: Russian Tea Cakes and Butterfinger Cookies. The Russian Tea Cakes are shaped in balls, have fewer nuts, and bake at a higher temperature while the Butterfinger Cookies are shaped into logs or “fingers”. Give either recipe a try and you will have cookies that melt in your mouth!
Butterfingers were served at the 2017 Christmas Home Tour open house at the Chilton Extension Office.
Russian Tea Cakes
- 1 c. butter or margarine, softened
- 1/2 c. powdered sugar
- 1 t. vanilla
- 2 1/4 c. all-purpose flour
- 3/4 c. finely chopped nuts
- 1/4 t. salt
- powdered sugar
- Heat oven to 400 degrees.
- Mix butter, 1/2 c. powdered sugar and vanilla. 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 to 12 minutes or until set but not brown. Remove from cookie sheet and cool slightly on wire rack.
- Roll warm cookies in powdered sugar, cool. Roll in powdered sugar again.
Follow recipe above except for these changes:
- Use 1 to 1 1/2 c. nuts
- Preheat oven to 350 degrees.
- Shape dough into 2 x 1/2 inch logs.
- Bake until lightly browned-about 10-15 minutes.
- Transfer to wire rack .
- Roll in powdered sugar while still warm.
Recipes provided by Pat Farmer and Diane Clapp