Russian Tea Cakes 1 cup real butter, at room temperature 5 tablespoons sugar 2 teaspoons vanilla 1 tablespoon water 1/4 teaspoon salt 2 cups flour 2 cups finely chopped pecans 3 ounces toffee pieces 3 ounces mini chocolate chips powdered sugar, for rolling cookies **Directions** Line cookie sheets with parchment paper and set aside. Preheat oven to 325ºF. Cream butter until light & fluffy. Add sugar, vanilla and water. Mix well. Stir flour and salt into mixture. Add pecans, toffee bits and mini chocolate chips and mix thoroughly. Roll into tablespoon-sized balls. Bake for 18-20 minutes or until lightly browned. Roll in powdered sugar while warm. Once cooled, roll in powdered sugar again.
Posted on: Sun, 21 Dec 2014 23:11:09 +0000
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