Bacon Russian Tea Cakes

December 20, 2013 1:11 am Published by Leave your thoughts

It’s beginning to look a lot like… cookie time! Who’s got lots of holiday spirit? Who’s in more of a “Bah Humbug!” mood? If the stress of the season has you feeling like the Grinch, just bake some of these cookies to get back your holiday spirit. Turn on the Christmas tree lights and some classic Christmas tunes and let your Grinchiness melt away!

This versatile cookie, a holiday favorite, goes by many names and has many variations. For example, by adding cinnamon to the powdered sugar, they become Mexican Wedding Cake Cookies. They’re also called Snowballs, because, well, that should be obvious… You can use your favorite nut—imagine the result if using macadamias or pistachios… Yum!

These cookies have a nutty, buttery flavor and amazing texture. Adding bacon adds a layer of savory-ness and even more delicate crunch. Consider adding bacon every time you make these classic cookies! Because bacon makes the holidays so much better.


1 cup butter, softened
½ cup white sugar
2 teaspoons vanilla extract
2 teaspoons water
2 cups all-purpose flour
1 cup finely ground nuts (I used almonds)
½ cup confectioner’s sugar
2 strips of bacon, cooked until very crispy and finely chopped

1. In a mixer with the beater attachment, cream the butter and sugar. Add the vanilla extract and water. Next add the flour, ½ cup at a time. After the flour, add the almonds and mix until blended.

2. Separate the dough into two large balls. Wrap each one in plastic wrap and refrigerate overnight. Cover and chill for 3 hours.

3. The next day, preheat oven to 325° F. The dough will be hard from being in the fridge, but will warm up in your hands. Roll small balls of dough in the palms of your hands, and place on a cookie sheet lined with wax paper. Bake for 15 to 17 minutes. Remove from cookie sheet and allow to cool. When cookies are cool, roll in confectioner’s sugar. Sprinkle with bacon bits. Store at room temperature in an airtight container.

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