Spritz and Russian Teacakes

These melt-in-your-mouth Spritz are my favorite Christmas cookie. What's not to like about butter, sugar, and almond extract?? (See recipe below, along with the note about making this a gluten-free cookie.*)

Sunday evening, 8 PM: With my dad's funeral coming up on Thursday, I am scheduling this to post on Tuesday. (See Sunday's post) I wanted to make sure you got it in time to finish up your Christmas baking.

Russian Teacakes go by other names also, e.g. Pecan Balls, Swedish Wedding Cakes, Oh I Love Those Things, etc. I think these are Gus's favorite, so I made a double batch. The dough is so tender you have to get that cookie to your mouth fast before it falls apart! Boy is it worth it!

Spritz, Recipe:

1 c. Real Wisconsin Butter, softened
1 c. sugar
1 egg
1/2 t. almond extract
2 1/3 c. all-purpose flour*
1/2 t. baking powder
3/4 t. salt

Cream butter and sugar; blend in egg and flavoring. Combine dry ingredients; stir into creamed mixture. Mix well. Do not chill the dough. Pack dough into cookie press. Press into desired shapes on UNgreased cookie sheet. If desired, sprinkle with colored sugar crystals or trim with pieces of red and green candied cherries, pressing cherries lightly into dough. Bake at 365 for 8-10 minutes. Cookies should be thinking about turning golden, but only thinking about it... Cool on pans. Makes about 6 dozen.

Russian Teacakes, Recipe:

1 c. Real Wisconsin Butter
1 t. vanilla
6 T. powdered sugar
2 c. all-purpose flour*
dash salt
1 c. finely chopped pecans

Blend butter, vanilla, and powdered sugar. Mix in flour and nuts. Roll into balls, about the size of a shooter marble. (It's an antique; Google it)   Bake at 350 degrees for about 12 minutes. After they're slightly cool, roll in powdered sugar. Just before serving, roll in powdered sugar again.

*To make either of these recipes gluten-free, substitute 1 c. white rice flour, 2/3 c. potato starch, 1/3 c. tapioca flour, and 2 t. xanthan gum for the 2 c. of all-purpose flour. For the Spritz, I'd add an additional 1/3 c. tapioca flour.



This post is linked to Tempt My Tummy Tuesday
and Tasty Tuesdays
and Tasty  Tuesday Parade of foods
and Tuesdays at the Table

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