Russian Tea Cookies
Recipe Courtesy of St. Supéry Estate Chef
Makes about 3 dozen cookies
1 cup butter
1 teaspoon vanilla extract
6 tablespoons confectioners’ sugar
2 cups all-purpose flour
1 cup finely chopped pecans
⅓ cup confectioners’ sugar for decoration
Preheat oven to 350°F.
In a medium bowl, cream butter and vanilla until smooth. Combine the 6 tablespoons confectioners’ sugar and flour and stir into the butter mixture until just blended. Mix in the chopped pecans. 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.
Wine Pairing: 2015 Napa Valley Estate Moscato
Moscato is a great choice with these tasty cookies!
A great wine to celebrate