With Christmas fast approaching I took sometime off of work to get some baking done. Have just finished baking my two favorite Christmas cookies, peanut butter star and Russian Tea Cakes.
We all have our favorite cookies and ones that are rooted in past memories. For me it is the pure love of peanut butter and the memory of methodical eating of the cookie. Just like the OREO, we each have a way of enjoying this cookie. I eat the base around the chocolate star, saving that for last. As for the Russian Tea Cake, I have no explanation why I love this cookie, I just do. Warning, it is hard to hide that you have eaten this cookie, due to the powdered sugar coating.
Peanut Butter Star Cookie
1 cup natural (or regular)
1/2 cup sugar
1 tsp vanilla
1 bag chocolate stars
Pre heat oven to 350 degrees.
Mix all ingredients together until well incorporated. Scoop onto baking sheet, about a tablespoon amount.
Bake 7 minutes, careful remove pan from oven and top each with a chocolate star candy. Return to oven baking 6-8 minutes more or until golden brown.
Cool on pan 5 minutes before removing. Cool completely before storing.
Russian Tea Cakes
1 cup butter , softened
1/2 cup powdered sugar
1 tsp vanilla
3/4 cup almonds, chopped
1 1/4 cup almond me
1 cup AP flour (gluten free works too)
Powdered sugar for coating
Pre heat oven to 400 degrees.
Using a mixer of medium, combine the butter, powdered sugar, and vanilla, until combined and slightly fluffy. Scrape around bowl.
Either chop 3/4 cup almonds or use food processor.
Add the almonds and flours and mix on low until just combined. Use spatula to fully incorporate.
Using a scoop, place dough on baking sheet and bake for 10-12 minutes or until golden brown.
While cookies are baking, pour about 1 cup powdered sugar into bowl and place near where you are cooling cookies.
Cool cookies on pan 2 minutes, remove and place in powdered sugar and coat. Place on cooling rack, cool 5 minutes and re-coat with powdered sugar. Cool completely.