This is a recipe that was handed down from my Grandmother to my mom and is made every year at Christmas. It goes by many names, including Sandtarts, and these Russian Tea Cakes are a light buttery and nutty cookie that melts in your mouth.
There are so many wonderful Christmas Cookies out there, and this one is perfect for Christmas morning while sipping your coffee and opening presents. This and of course, Cinnamon Cuts, are a necessity for your Christmas Morning indulgence platter.
I’m so thankful that my mom passed down these recipes to us, otherwise I would be searching the internet for the recipe. And looking around, there are LOTS of Russian Tea Cakes recipes out there, but all seem to have a lot more sugar than this recipe. I think that’s what makes these perfect.
I did, however, make some slight adjustments to my grandmother’s original recipe. The powdered sugar was in Tablespoons and is easier to measure in cups. It should be .3 cups, but .33 cups (1/3) is easier to measure. In addition, I added the salt, as I think that was missing from the typed version I had. But, if you want, try them both and see which you like better (or if you can even tell the difference).
So, here’s to my Grandma Bertha and my Mom. I miss you both and we will think of you when we serve these on Christmas this year and every year to come.