I love this time of year because it means Archway Holiday Cookies are in the stores. They are so good. My favorite is the Wedding Cake. Shortbread and nuts, all rolled in powdered sugar. Yum!
These Russian Tea Cakes add the only thing missing from the equation: chocolate.
This recipe is adapted from Pilsbury’s Holiday Baking from November 2006..
What You Need
For the cookies:
- 1 c butter, softened
- 1/2 c powdered sugar
- 1 t vanilla
- 2 c flour
- 1/4 t salt
- 3/4 c finely chopped pecans or walnuts
- 48 chocolate stars (I used dark chocolate ones and they were fabulous)
For the sugar coating:
- 1 c powdered sugar
- 1 T coarse red sugar
- 1 T coarse green sugar
What You Do
Heat oven to 400°. Line a cookie sheet with parchment paper.
In a large bowl, cream the butter, 1/2 cup powdered sugar, and vanilla. Add the flour, salt, and nuts. Mix well.
Using a tablespoon measure, scoop out some dough and wrap it around a chocolate star. Roll the dough in your hands to create a 1-inch ball. Place the chocolate-filled dough balls 2 inches apart on the cookie sheet.
Bake 12 to 15 minutes, or until set and the bottoms of the cookies begin to turn brown. While the cookies are baking, combine the coating ingredients (1 cup powdered sugar and the colored sugars) in a small bowl.
As soon as the cookies come out of the oven, roll them in the sugar coating. Place the cookies on a rack to cool for about 30 minutes, then roll in the sugar coating again.