Russian Tea Cakes! NO NEED TO REFRIGERATE THE DOUGH! So fast and easy!! Yummy!!!!

Welcome back! Today, we are making the super easy, fast, and delicious Russian Tea Cakes!! Mmmm they are so yummy! They are often referred to by the names Snowballs, Mexican Wedding Cakes, Mexican Wedding Cookies, Swedish Wedding Cookies, Austrian Kipferin, Butterballs, and many others I'm sure. My family has always known them as Russian Tea Cakes ever since I've found this recipe in a Betty Crocker Cookbook way back in the 1980's. What we can all agree on is that they are DELICIOUS! There is no way you can eat just one! Many recipes vary slightly, but I will stick with my tried and true Betty Crocker recipe. Also, thank you to Annabell, and my Tia Ruby for the donations I get to use on the show.

2 Corinthians 13:14–May the GRACE of the LORD JESUS CHRIST and the LOVE of GOD and the Fellowship of the Holy Spirit be with YOu all.

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Ingredients:

Real butter Challenge Butter 1 cup (Softened)
Confectioners Powdered sugar 1/2 cup
1 TBSP. Water
1 tsp. Real vanilla (Nielsen.Massey) Madagascar Vanilla Bourbon PURE vanilla extract is the one I used😀😀
2 Cups Flour all- purpose
3/4 cup chopped finely Pecans or walnuts
1 cup Powdered sugar

Directions:

Preheat oven to 325 degrees. Beat softened butter with mixer on medium- high speed for 30 seconds. Next ADD 1/2 cup Powdered sugar. Beat till combined. Beat in 1 TBSP water and vanilla until combined scraping sides. Beat as much flour in as you can with mixer.Stir in the 3/4 cup pecans or NUT of your choice. Shape dough into 1inch balls and place on UNGREASED cookie sheet. Place them about 1inch apart. Bake 15 minutes until BOTTOMS are light brown. Cool a few minutes then ROLL them into the 1 cup of Powdered sugar. Makes about 48 cookies 😉😀🎉share with friends and family let me know how they come out.
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