Home / Christmas Cookies / 2 Easy Christmas Cookies

2 Easy Christmas Cookies

Russian Tea Cakes
Pep Time 60 min
Total Time 1 hr 15 min

Ingredients
1 cup butter or margarine, softened
1/2 cup powdered sugar
1 teaspoon vanilla
2 1/4 cups Gold Medal™ all-purpose flour
3/4 cup finely chopped nuts
1/4 teaspoon salt
Powdered sugar

Directions

  1. Heat oven to 400ºF.
  2. Mix butter, 1/2 cup powdered sugar and the vanilla in large bowl. Stir in flour, nuts and salt until dough holds together.
  3. Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet.
  4. Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on wire rack.
  5. Roll warm cookies in powdered sugar; cool on wire rack. Roll in powdered sugar again.

Dark Chocolate Walnut Fudge
Hands-On Time 15 min
Total Time 4 hrs 15 min

Ingredients

1 pound semisweet chocolate, chopped
1 14-ounce can sweetened condensed milk
4 tablespoons (1/2 stick) unsalted butter
3/4 teaspoon kosher salt
1 1/2 cups walnuts or pecans, chopped

Directions

  1. Line an 8-inch square baking pan with a strip of wax or parchment paper, leaving an overhang on two sides.
  2. In a double boiler or a medium heatproof bowl set over (not in) a saucepan of barely simmering water, heat the chocolate, condensed milk, butter, and salt, stirring occasionally, until smooth. Stir in the walnuts.
  3. Pour the chocolate mixture into the prepared pan and chill, uncovered, until firm, at least 4 hours and up to 3 days.
  4. Run a knife around the edges of the pan to loosen the fudge.
  5. Using the parchment overhang, lift the fudge out of the pan.
  6. Cut into 64 1-inch squares. Serve chilled.
  7. Storage suggestion: Keep the fudge refrigerated, in an airtight container, for 2 weeks.

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