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

1. Heat oven to 400 degrees.
2. Mix butter, 1/2 c. powdered sugar and vanilla. Stir in flour, nuts and salt until dough holds together.
3. Shape dough into 1-inch balls. place about 1 inch apart on ungreased cookie sheet.
4. Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet and cool slightly on wire rack.
5. Roll warm cookies in powdered sugar, cool. Roll in powdered sugar again.

Butterfinger Cookies

Follow  recipe above except for these changes:

1. Use  1 to 1 1/2 c. nuts
2. Preheat oven to 350 degrees.
3. Shape dough into 2 x 1/2 inch logs.
4. Bake until lightly browned-about 10-15 minutes.
5. Transfer to wire rack .
6. Roll in powdered sugar while still warm.

Recipes provided by Pat Farmer and Diane Clapp