PILLSBURY RUSSIAN TEA CAKES RECIPES

Steps:

• Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in flour, pecans and vanilla until well blended. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.)
• Shape dough into 54 (1-inch) balls. Place 1 inch apart on ungreased cookie sheets.
• Bake 10 to 14 minutes or until set but not brown. Remove from cookie sheets. Cool 1 minute on cooling rack.
• Roll warm cookies in powdered sugar; place on cooling rack. Roll in powdered sugar again.

Steps:

• Heat oven to 350°F. Line cookie sheets with cooking parchment paper or silicone nonstick baking mats.
• Into large bowl, crumble 1 roll Pillsbury™ refrigerated sugar cookies with hands. Add 1/2 cup all-purpose flour, 3/4 cup finely chopped pecans or walnuts, and 1/2 teaspoon vanilla; mix with electric mixer until dough is stiff and well combined. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.)
• Shape dough into 1 tablespoon balls (about 40); gently flatten each ball. For each cookie, place 1 milk chocolate candy or several chips in center of each flattened ball. Place second flattened ball of dough on top of candy; press edge to seal and roll between hands to make a ball. Place cookie sheets.
• Bake about 10 minutes or until edges are just slightly golden. (Depending on candy used, balls may flatten more than others.) Cool 2 to 3 minutes on cookie sheets until they can be picked up without falling apart.
• Place 1 1/2 cups powdered sugar in small bowl. Roll each cookie in powdered sugar to coat. Store cookies in airtight container up to 4 days.