Amish/Russian Tea Cakes

These cookies melt in your mouth!  My daughter and son in law ate all the pumpkin cookies I made, and they began this discussion of “The cookies are gone!” They were acting silly like little kids again blaming one another for eating all the cookies and laughing, and finally, my daughter owned up to it saying she had eaten lots and lots of cookies.  She sounds like me.  I still eat cookies, but don’t eat cookies as much anymore as I used to. I understand my daughter because there was a time I had trouble keeping my hands off of them when I made them too.  I asked them if they wanted me to make more pumpkin cookies, and they both enthusiastically said, “Yes!”  However, my daughter stopped to think. She said I was going to make pumpkin cookies again when Christmas came, so she could wait for Christmas to eat more pumpkin cookies, and they should try a different kind.  She requested Russian Tea Cakes, but at first I didn’t know what she was referring to because that isn’t what I call them.  I call them Amish cookies because a lady from church I knew once who was an ex-Amish had given me these cookies first.  Finally, my daughter made herself understood, so today I made Amish/Russian tea cakes.



I began with 1/2 cup of powdered sugar and 1 cup of butter.

Mixing the cup of butter and 1/2 cup of powdered sugar.
I added a teaspoon of vanilla.
I added 2 1/4 cups of flour.
I had to knead the dough to get everything mixed together, and the dough became stiff.

I began by getting out a big mixing bowl.  In the bowl, I put 1/2 cup (113 grams) of powdered sugar and one cup (225 grams) of butter.  I didn’t need an substitutions because I had all the ingredients because they are so simple.  After that, I put a teaspoon of vanilla, and I mixed everything together. I had to cut the butter into the powdered sugar and mash it.  Next, I added 2 1/4 cups (506 grams) of flour, and I mixed it and mashed it, and ended up kneading it with my hands to get it all mixed in. The dough was really stiff.

I put the dough in the fridge to cool off.
I turned the oven to 400 degrees Fahrenheit (200 degrees Celsius).

Next, I put the dough in the refrigerator to cool off a bit. While the dough was cooling, I put the oven on 400 degrees Fahrenheit (200 degrees Celsius).  When the oven was warm, and the dough was cooled, I took the dough out of the fridge.  It only takes a few minutes.

I began making the dough into one inch balls.
I covered by baking sheet with the one inch balls.
I put the cookies in the oven for about 10 minutes.
I dumped some powdered sugar in a bowl.

I began making the dough into 1 inch balls. I placed the 1 inch balls on a baking sheet evenly spaced and put them in the oven for about 10 minutes.  While the cookies were baking, I dumped a small package of powdered sugar in a bowl. After 10 minutes, I took them out of the oven, but they aren’t done yet.

Roll them in powdered sugar while they are still hot.
These are the hot cookies that have been rolled in powdered sugar. As they cool, some of that powdered sugar melts.

While the cookies are still hot, you roll them in the powdered sugar.  I rolled all the cookies in powdered sugar, then I rolled another batch of balls and put them in the oven.  After 10 minutes, I took them out and rolled them in powdered sugar too.

After the cookies cooled, I rolled them in powdered sugar again.

At that point, the first ones I rolled in powdered sugar were cooler, and some of the powdered sugar had melted that I had rolled them in the first time, so I rolled them in powdered sugar again.  You are supposed to roll these cookies in powdered sugar once when they come out of the oven, and then another time when they cool.

My son in law is at work, but my daughter is at home, and she couldn’t wait to try one, and I tried one too. Just like I remembered, it melted in my mouth!  I can imagine some fancy party with a silver tea service and these cookies being served. My daughter is happy, and when my son in law comes home, he will be happy too. They have homemade cookies again.

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