12 Days of Christmas Cookies : Russian Teacakes

On the 12th Day of Christmas Cookies I truly saved the best for last. These Russian Teacakes go by a whole host of different names but I just like to call them my very favorite.

Mexican Wedding Cookies or Snowballs, with nuts or without, these melt-in-your-mouth little balls just might be the only holiday treat that's a must-have in my house. These were the first family cookie recipe I learned to bake after I left home.

russian teacakes / heirloomed

There are lots of little tips + tricks to making this recipe that I learned from watching my Mom + Grandma over the years. This one really drives home the rationale for hands-on learning of recipes and the importance of truly engaging the younger generations in the kitchen as you go. 

We tend to roll the dough into little balls before chilling it, because when it's cold it's often too hard to break off and roll and I've found it helps to keep the dough colder when you pop them into the oven. Important if you've ever made a pie crust, right?

I always remember these hot little cookies just burning my fingertips when I tried to roll them in the powdered sugar. The trick to these melting in your mouth is to pop them right into a bowl of powdered sugar as soon as they come out of the oven. One by one, tossing them with your fingers and a fork until they're well coated. And then, once you've done the entire batch off the cookie sheet, repeat the process for a final coating of sugar. 

And there you have it. Generations in the kitchen and the recipes live on. 

russian teacakes / heirloomed

RUSSIAN TEACAKES

  • 1 cup butter or margarine
  • 1/2 cup sifted confectioners sugar
  • 1 tsp vanilla
  • 2 1/4 cups flour
  • 1/4 tsp salt
  • 3/4 finely chopped nuts

Mix butter, sugar and vanilla together. Stir salt and flour together before blending with the butter mixture. Add nuts to mixture and chill the dough. Heat oven to 400 degrees and roll dough into 1 inch balls. Place balls on ungreased cookie sheet and bake 10 to 12 minutes. Do not let cookies brown. After baking, roll in confectioners sugar while still hot. Let cool, and roll in sugar one more time. Enjoy!

russian teacakes / heirloomed

For more from the "12 Days of Christmas Cookies" series, click here. Hope you've enjoyed the recipes this season. Love to know what you're baking #HEIRLOOMED


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heirloomed is a lifestyle brand with a mission of "keeping heirlooms around for another generation." Our blog features stories about family recipes, creating traditions with your family, interior design and entertaining by mixing new and vintage pieces, classic style, and small town + historic travel. Our shop features a collection of "goods inspired by the past, for generations to enjoy" with an array of products and meaningful gifts including linen apronstabletop linensartceramics and beyond. Learn more at www.heirloomedcollection.com

12 Days of Christmas Cookies : Chocolate Spritz

On the 11th Day of Christmas Cookies as we near the end of these yummy 12 days, I'm sharing a recipe that is full of chocolatey flavor, the Chocolate Spritz. 

This cookie has a hearty dough and the little dollop of frosting in the center pulls the flavors all together. This one came as a recommendation from Mom, something she had remembered from Christmas pasts but wasn't always an essential that I could recall from growing up. But after tasting the little treats I decided to add them to my holiday line up for good.

chocolate spritz cookie / heirloomed

CHOCOLATE SPRITZ

  • 1 cup butter or margarine
  • 2/3 cup sugar
  • 3 egg yolks
  • 1 tsp almond or vanilla flavoring
  • 2 1/2 cups flour
  • 2 squares (2 oz) unsweetened, melted chocolate

Heat oven to 400 degrees. Mix butter, sugar, egg yolks, chocolate and flavoring well. Work flour into the butter mixture. Use 1/4 of the dough at a time and force through cookie press on an ungreased cookie sheet in desired shapes. Bake for 7 to 10 minutes, but do not let cookies brown. Ice if desired. Enjoy!

chocolate spritz cookie / heirloomed
chocolate spritz cookie / heirloomed

For more from the "12 Days of Christmas Cookies" series, click here. Love to know what you're baking #HEIRLOOMED


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heirloomed is a lifestyle brand with a mission of "keeping heirlooms around for another generation." Our blog features stories about family recipes, creatingtraditions with your family, interior design and entertaining by mixing new and vintage pieces, classic style, and small town + historic travel. Ourshop features a collection of "goods inspired by the past, for generations to enjoy" with an array of products and meaningful gifts including linenapronstabletop linensartceramics and beyond. Learn more at www.heirloomedcollection.com

12 Days of Christmas Cookies : Classic Peanut Butter Cookies

On the 10th Day of Christmas Cookies I'm bringing you something that even Santa can't deny is just about as classic-cookie as they come. Peanut Butter cookies are such a favorite in our house, for so many reasons.

peanut butter cookies / heirloomed

Of course, we all love the taste. I tend to be more a fan of creamy peanut butter but mixing it up with crunchy from time to time is always a nice surprise. I also substitute coconut oil for the shortening, which also adds a really rich flavor that I love. Peanut Butter cookies are so quick + easy so they're perfect when you need to whip up something quick.
 

But most of all I love them because my three little helpers love making them with me. I arm them with a fork of their own and they artfully press the little criss=cross pattern into the top of each cookie. Hope you'll whip up a batch of your own.

CLASSIC PEANUT BUTTER COOKIES

  • 1/2 cup shortening
  • 1/2 cup peanut butter
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1 1/4 cups flour
  • 1/2 tsp baking powder
  • 3/4 tsp soda
  • 1/4 tsp salt

Mix shortening, peanut butter, egg and sugars together well. Then, mix all dry ingredients and add into shortening mixture. Heat your oven to 375 degrees. Roll dough into 1 1/4 inch balls. Place them 3 inches apart on lightly greased baking sheet. Flatten each ball in a criss-cross style with a floured fork. Bake for 10 to 12 minutes and enjoy!

peanut butter cookies / heirloomed

For more from the "12 Days of Christmas Cookies" series, click here. Love to know what you're baking #HEIRLOOMED


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heirloomed is a lifestyle brand with a mission of "keeping heirlooms around for another generation." Our blog features stories about family recipes, creatingtraditions with your family, interior design and entertaining by mixing new and vintage pieces, classic style, and small town + historic travel. Ourshop features a collection of "goods inspired by the past, for generations to enjoy" with an array of products and meaningful gifts including linenapronstabletop linensartceramics and beyond. Learn more at www.heirloomedcollection.com

12 Days of Christmas Cookies : Coconut Balls

On the 9th Day of Christmas Cookies I'm honoring my Grandmother today with these Coconut Balls.  Growing up, I wasn't the biggest fan of coconut but it's a flavor I've grown to like over the years. I remember her making these each year at the holidays, rolling them quickly in the little bowl of shredded coconut and the smell of the toasted coconut while they baked.

The scents of the holidays really bring me back to my childhood, from the toasted coconut to the cinnamon brooms I pass in the grocery store, and the fresh smell of evergreen. I just love how an aroma can spark a memory in an instant.

coconut balls / heirloomed
coconut balls / heirloomed

COCONUT BALLS

  • 1 cup butter or margarine
  • 1/2 cup sugar
  • 2 tsp vanilla
  • 2 cups flour
  • 1/4 tsp salt
  • 2 cups (1/2 lb) pecan halves
  • 1 egg white
  • 1 tbsp water
  • 3/4 to 1 cup flaked coconut

Heat oven to 350 degrees. Cream butter, sugar and vanilla until fluffy. Blend flour and salt and then add to the creamed mixture. Blend thoroughly. If dough is soft, chill until it is firm enough to shape. Use your fingers to shape a rounded teaspoonful of dough around each pecan half to form 1 inch balls. Beat the egg white and water with a fork and dip dough in egg white mixture, then in coconut. Bake balls on lightly greased baking sheet for 15 to 18 minutes or until lightly browned. Enjoy!

coconut balls / heirloomed
coconut balls / heirloomed

For more from the "12 Days of Christmas Cookies" series, click here. Love to know what you're baking #HEIRLOOMED


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heirloomed is a lifestyle brand with a mission of "keeping heirlooms around for another generation." Our blog features stories about family recipes, creatingtraditions with your family, interior design and entertaining by mixing new and vintage pieces, classic style, and small town + historic travel. Ourshop features a collection of "goods inspired by the past, for generations to enjoy" with an array of products and meaningful gifts including linenapronstabletop linensartceramics and beyond. Learn more at www.heirloomedcollection.com

12 Days of Christmas Cookies : Candy Cane Cookies

On the 8th Day of Christmas Cookies we've got these Candy Cane cookies that are just about as Christmas as they come.

The nostalgia of the candy cane just brings me back to the days of sitting on Santa's knee, and I still love that moment when Santa gives my little kiddos their own tiny candy canes and brings an instant smile to their faces. These twisted cookies are pretty simple but super whimsical on the cookie plate for Santa on Christmas Eve.

candy cane cookies / heirloomed

CANDY CANE COOKIES

  • 1 cup shortening
  • 1 cup sifted confectioner's sugar
  • 1 egg
  • 1 1/2 tsp almond extract
  • 1 tsp vanilla
  • 2 1/2 cups flour
  • 1 tsp salt
  • 1/2 tsp red food coloring
  • 1/2 cup crushed peppermint candy
  • 1/2 cup granulated sugar

Heat oven to 375 degrees. Mix shortening, sugar, egg, almond extract and vanilla thoroughly. Mix flour and salt together, then add into shortening mixture. Divide the dough in half and blend the food coloring into one half. Roll a 4 inch strip from each color. I recommend rolling the strips out on a lightly floured board. Place opposite colored strips side by side and twist together like a rope. Place on ungreased cookie sheet and curve top of the twisted dough down to form the handle of the candy cane. Bake for about 6 minutes or until lightly browned. While warm, remove from baking sheet and sprinkle with candy and sugar. Enjoy!

candy cane cookies / heirloomed
candy cane cookies / heirloomed

A few tips on these, sometimes I love to add a splash of peppermint extract for a wonderful extra burst of holiday. Also, be careful when you're removing these from the cookie sheet so as not to break them. Especially when using an especially light flour like White Lily, the cookies can be very tender if you remove when too hot or slightly underbaked, leading to a broken candy cane. Hope you enjoy!

For more from the "12 Days of Christmas Cookies" series, click here. Love to know what you're baking #HEIRLOOMED


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heirloomed is a lifestyle brand with a mission of "keeping heirlooms around for another generation." Ourblog features stories about family recipes, creatingtraditions with your family, interior design and entertaining by mixing new and vintage pieces, classic style, and small town + historic travel. Ourshop features a collection of "goods inspired by the past, for generations to enjoy" with an array of products and meaningful gifts including linenapronstabletop linensartceramics and beyond. Learn more at www.heirloomedcollection.com