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RUSSIAN TEA CAKES

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RUSSIAN TEA CAKES
(jelly filled shortbread cookies)

INGREDIENTS:

cookies: 1 cup salted butter
1/2 cup confectioners’ (powdered) sugar
2 tsp. pure vanilla extract
2 cups all-purpose flour
1/4 tsp. salt
toppings:
1/2 cup fruit preserves/jam/jelly*
1/4 cup confectioners’ sugar

Yield: 2 dozen

DIRECTIONS:

1.
preheat oven to 325 degrees F

2.
in large bowl cream butter and sugar using an electric mixer. add vanilla, scraping down bowl as needed. blend in flour and salt, mixing until thoroughly combined.

3.
roll tablespoonfuls of dough into small balls about 1 in. in diameter. place dough balls on lightly greased cookie sheets about 1 in. apart. press down the center of each ball with a spoon, forming a depression. fill each with a tsp. of preserves or nuts.

4.
bake 15-20 min. or until golden brown. transfer cookies immediately to a cool, flat surface. when cookies are completely cool, dust them lightly with confectioners’ sugar.

*in the photo, you’ll see I used strawberry preserves, fig preseves, and black raspberry-jalapeno jam for variety!

~Amber D. Hamilton Henson

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