Call me weird, but I simply do not eat sugar.  I never have, even as a kid.  Well, except for that one semester in my Sophomore year of high school (Go, HHS!),  when I was playing basketball and had a craving for Almond Joy candybars …EEK!    I don’t know what came over me, but thank goodness after basketball season was over I had had enough sugar to last me a lifetime!

At Christmas we always make Russian Tea Cakes.  They have the slightest amount of confectioners sugar, which is mostly cornstarch anyway.  The recipe was handed down from my Aunt Alice, who would visit every Christmas when I was a  kid and make these yummy little cookies.  (Read about Aunt Alice here.)

Here’s the recipe for Russian Tea Cakes.  They are super easy to make.  Give it a try and enjoy!

 

RUSSIAN TEA CAKES

Prep Time: 20 Minutes
Ready In: 35 Minutes
Cook Time: 12 Minutes
Servings: 36

INGREDIENTS:

1 1/2 cup butter
1 TBSP lard
1 tsp vanilla extract
6 TBSP confectioners’ sugar
2 cups all­-purpose flour
1 cup chopped walnuts
1/3 cup confectioners’ sugar for decoration (optional)

DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, cream butter and vanilla until smooth. Combine the 6 tablespoons confectioners’ sugar and flour; stir into the butter mixture until just blended. Mix in the chopped walnuts. Roll dough into 1 inch balls, and place them 2 inches apart on an ungreased cookie sheet.

Bake for 12 minutes in the preheated oven. When cool, roll in remaining confectioners’ sugar. (optional)

It may be alarming that these cookies are made with sugar, even confectioner’s sugar, which is primarily cornstarch. But, if your immune system is healthy, you should be okay with a treat once in awhile…don’t overdo it!

 

Happy Homesteading,
T.