Christmas Cookie Favorites

Mom would make tons of cookies every year, and make up plates for all of our neighbors. So, I'm trying to carry on the tradition! I started with my two favorites of the ones Mom makes every year. Except I don't know what they're supposed to be called. The first are known by so many different names. And the second, I've never seen anyone else make them! So, here they are:

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The ones rolled in powdered sugar
1 cup butter (salted)
1 teaspoon vanilla extract
6 tablespoons confectioners' sugar
2 cups all-purpose flour
1 cup chopped pecans
1/3 cup confectioners' sugar for decoration


Preheat oven to 325 degrees F

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 enough to handle, roll in remaining confectioners' sugar.

* Honestly, I found a pretty close recipe on allrecipes.com under "Russian Tea Cakes." But there were also "Mexican Wedding Cakes," "Italian Wedding Cookies," "Austrian Tea Biscuits"...

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The mint chocolate chip ones
Makes about 5 dozen
3 egg whites
1 teaspoon vinegar
1 cup sugar
3 drops food coloring
1 12 oz pkg mini chocolate chips (semi-sweet)
a few drops of peppermint extract


Preheat oven to 350 degrees F

Line a large baking sheet with a double thickness of waxed paper and set aside.

In a large mixing bowl, beat the egg whites and vinegar on high speed until they are all foamy. Add the sugar 1 Tablespoon at a time until all used.  Should be white and firm when you lift out the beaters.

Add 2-3 drops peppermint extract. Careful with the extract, a little goes a long way. Blend in a few drops of food coloring (with the beaters) to whatever shade you like.

Fold in the mini chips gently with a spatula.

Drop by teaspoonfuls onto the prepared baking sheet.

Turn off the oven and put in the baking sheet(s) letting the meringues dry out in the oven overnight.  Or for several hours until they are dry and delicate.

Store them in a dry place or they will absorb moisture and lose their crispness. An airight container is best.