Russian Tea Cakes (Shhhh…. they’re really cookies)

December 8, 2010

Russian Tea Cakes

I grew up eating these at Christmas.  Sometimes I would see how many I could fit in my mouth at once!


1 Cup Softened Butter

½ Cup Powdered Sugar

1 Teaspoon Vanilla

¼ Teaspoon Salt

2 ¼ Cups Unbleached Flour

¾ Cup Finely Chopped Walnuts

Additional Powdered Sugar

In a large bowl combine first 6 ingredients on the low speed of a mixer for about 1 minute.  Gradually add flour at low speed until just combined.  Next stir in the nuts.  Roll dough into 1 inch balls and place them about 1 inch apart on an ungreased cookie sheet.  Bake at 350° F for 8 to 10 minutes or until firm to the touch – but NOT brown.  Do NOT over bake.  While warm, roll in additional powdered sugar.  Cool and re-roll in powdered sugar before serving. 

A holiday favorite!

Shortbread Cookies

December 7, 2010

Shortbread Cookies


1 Cup Unbleached Flour

¼ Cup Sugar

½ Cup Salted Butter

Preheat the oven to 300° F. 

In a large bowl mix together the flour and sugar.  Add the butter, but don’t over mix.  Evenly press the shortbread mixture into a tart pan.  If you don’t have a tart pan then you may use a pie pan.  Smooth the top and prick the surface with the tines of a fork.  Bake on the middle rack for approximately 40 to 50 minutes. You will know when it is done when shortbread turns a light biscuit color.  Remove and place on a rack to cook for about 5 minutes.  Cut into approximately 16 wedges.

Super Fudge Brownies

December 3, 2010

Super Fudge Brownies


1 Cup Unsalted Butter

2 ½ Cups Sugar

1 ¼ Cups Dutch Cocoa

1 Tablespoon Coffee

1Teaspoon Salt

1 Teaspoon Baking Powder

1 Tablespoon Vanilla

4 Large Eggs

1 ½ Cups Unbleached Flour

2 Cups Chocolate Chips

Preheat oven to 350° and grease 9×13 inch baking pan.

Mix melted butter and sugar in a medium sized mixing bowl.  Stir in the cocoa, coffee, salt, vanilla and baking powder.  Next add the eggs, beating until smooth.  Now add the flour and chocolate chips and stir until well combined. Pour the batter into the prepared baking pan. 

Bake the brownies for approximately 30 minutes or until done.  The brownies should feel set both on the edges and in the center.  Remove from the oven and after 5 minutes loosen the edges with a knife.  Cool completely before cutting and serving.  Makes approximately 2 dozen brownies.

Camille’s Pumkin Cookies

November 18, 2010

Camille’s Pumpkin Cookies


1 cup unsalted butter

1 cup sugar

1 cup cooked, pureed pumpkin (fresh or canned)

1 egg

1 teaspoon pure vanilla extract

2 cups unbleached flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon freshly grated nutmeg

1 cup walnuts, coarsely chopped

1 cup raisins

Icing: (optional)

2 cups sifted confectioners’ sugar

1/4 cup butter, softened

1 teaspoon vanilla

3 tablespoons whipping cream, fresh orange juice or rum


Preheat oven to 350 degrees. Cream butter and sugar until fluffy. Add pumpkin, egg and vanilla and mix well. Combine flour, baking powder, baking soda, salt, cinnamon and nutmeg. Stir into butter mixture until well blended. Add nuts and raisins. Drop by teaspoonful onto parchment covered baking sheet, about 2 inches apart. Bake about 15 minutes, or until golden. Cool.

Icing: Cream confectioners’ sugar and butter. Add remaining ingredients and beat until smooth. (If icing is too thin, add more confectioners’ sugar; if too thick, add more cream, orange juice or rum.) Drizzle over cookies.

Camille added a cup of chocolate chips and a whole can of pumpkin.  If you decided to add chocolate chips and more pumpkin then bake the cookies for 20 minutes instead of 15.

White Chocolate Macadamia Nut Cookies

November 16, 2010

Oven 350°


1 Cup Butter

1 ½ Cups Sugar

3 Eggs

3 ¼ Cups Unbleached Flour

1 Teaspoon Baking Soda

1 Teaspoon Salt

12 Ounces White Chocolate – Chopped

6 Ounces Macadamia Nuts – Chopped

Place butter in a large mixing bowl and cream.  Beat in sugars and eggs.  Mix in flour, baking soda and salt.  Add white chocolate and nuts.  Drop dough by rounded teaspoonfuls onto ungreased baking sheets.  Flatten each cookie slightly with the back of a spoon.  Bake at 325° for approximately 10 minutes.  Cool on wire racks.  Makes about 5 dozen cookies.

Oatmeal Chocolate Chip Cookies

November 16, 2010

Oven 350°


1 Cup Butter

1 Cup Sugar

1 Cup Light Brown Sugar

3 Eggs

1 Teaspoon Vanilla

1 ½ Cups Unbleached Flour

1 Teaspoon Baking Soda

½ Teaspoon Salt

2 Cups Oatmeal

1 Cup Shredded Coconut

1 Cup Chopped Pecans

6 Ounces Semisweet Chocolate Chips

Place butter in a large bowl and beat until creamed.  Mix in sugars, eggs and vanilla.  Add flour, baking soda and salt.  Mix well. Next, add oatmeal, coconut, pecans and chocolate chips.  Mix well until all ingredients are combined.  Drop dough by rounded tab teaspoonfuls onto

Ungreased baking sheets.  Bake at 350 F for approximately 10 minutes.  Come completely on wire racks.  Makes about 4 dozen cookies

Tips For Better Cookies

November 14, 2010

Tips For Better Cookies

  1.  Make sure that your ingredients are at room temperature.
  2. Don’t forget to preheat your oven to the temperature stated in the recipe.
  3. I like to use large mixing bowls – it cuts down on the splatter.
  4. Heavy aluminum baking sheets work best.  They seem to produce evenly browned cookies.
  5. I like to use either large or jumbo eggs.
  6. Try to use butter and not margarine.  Also, use real vanilla for a better taste.
  7. For chewy cookies, bake just until the dough is set, usually the shortest recommended baking time.  For crisper cookies, bake a little longer.
  8. Let baked cookies cool on the baking sheets a few minutes before removing to cool on wire racks.  This will prevent cookies from breaking.

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