I know I can't really complain… but my Christmas decorating is only about halfway finished, my gray roots have needed a serious touch up for weeks, I've had to resort to catching up on all my favorite TV shows on TiVo at very odd hours of the night, and I haven't even begun to do my own gift shopping (EEK!!!!). But in the midst of all this chaos, I managed to find a little time the other day to bake one of my favorite cookie recipes (come on, a girl needs to keep her sugar levels up when she's on the run, right?!).
I adore these Swedish Tea Cakes (also known as Mexican Wedding Cakes) and thought I'd share my recipe, for those of you who might be looking for a great new holiday dessert for your own friends and family? So if you love buttery shortbread and/or powdered donuts—this is a recipe I'm sure you'll enjoy as much as I do!
Swedish Tea Cakes
|Recipe from the Pillsbury Kitchens' Family Cookbook|
1/2 cup powdered sugar
1 cup margarine or butter, softened
2 tsp. vanilla
2 cups all purpose flour or unbleached flour
1 cup finely chopped or ground almonds or pecans
1/4 tsp. salt
Heat oven to 325°F. In large bowl, combine first 3 ingredients; blend well. Stir in remaining ingredients until dough holds together. Shape into 1-inch balls. Place 1 inch apart on ungreased cookie sheet. Bake at 325°F for 15 to 20 minutes or until set, but not brown. Immediately remove from cookie sheet. Cool slightly; roll in powdered sugar. Cool completely; roll again in powdered sugar. Yields 60 cookies.
Now I confess, I cook mine a little longer towards the 20 minute time frame because I actually like to have the bottoms of my cookies reach a golden brown for a more "baked" taste. *Ü*
What are some of your favorite cookies to make for over the Christmas holidays? I'd love to hear them! *Ü*