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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 36 |
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I wanted something a little different from the standard Russian tea cakes recipe, and I came up with this. These are easy to make yet elegant. I prefer them with unsalted butter, but some people like the salted butter better. Ingredients:
1 cup unsalted butter, softened |
1/2 cup confectioners' sugar |
1/4 cup poppy seeds |
1 teaspoon vanilla extract |
2 cups all-purpose flour |
1/2 cup confectioners' sugar, or as needed |
Directions:
1. Preheat an oven to 400 degrees F (200 degrees C).
2. Cream together the butter and 1/2 cup confectioners' sugar until smooth in a bowl. Stir in the poppy seeds and vanilla extract. Stir in the flour until just combined. Roll the dough into 1-inch balls, and place 1 inch apart onto ungreased baking sheets.
3. Bake in the preheated oven until lightly golden, 8 to 10 minutes. Remove from baking sheet to cool slightly, then roll warm cookies in the remaining 1/2 cup confectioners' sugar until coated. Cool completely on wire racks, then roll in sugar once more.
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