Secret Kiss Cookiesrussian Tea Cakes With A Twist Recipes

RUSSIAN TEA CAKES I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream butter and vanilla until smooth. Combine the 6 tablespoons confectioners' sugar and flour; stir into the butter mixture until just blended. Mix in the chopped walnuts. Roll dough into 1 inch balls, and place them 2 inches apart on an ungreased cookie sheet.
• Bake for 12 minutes in the preheated oven. When cool, roll in remaining confectioners' sugar. I also like to roll mine in the sugar a second time.

SECRET KISS COOKIES/RUSSIAN TEA CAKES WITH A TWIST

Steps:

• 1. Beat butter, granulated sugar and vanilla in large bowl until fluffy.
• 2. Add flour and walnuts and beat on low speed of mixer until well blended.
• 3. Cover and refrigerate 1 to 2 hours or until dough is firm enough to handle.
• 4. Heat oven to 375°F.
• 5. Shape about 1 tablespoon of dough around each hersheys kiss and roll to make ball. (Make sure chocolate is completely covered) Put cookies on ungreased cookie sheet.
• 6. Bake 10 to 12 minutes or until cookies are set but not brown.
• 7. Cool slightly. While cookies are still slightly warm, roll them in powdered sugar. Cool completely. (I roll mine again after cooled)
• 8. If you prefer you can mix together cocoa and powdered sugar and roll them in that.