I picked these three because they were pretty easy, a variety of colors/tastes, and minimal mess (I am OCD and baking with my daughter is a recipe for disaster if I pick the wrong thing.)
The Russian Tea Cakes are by far my favorite. This recipe is my Uncle Frank's. My Uncle Frank (Valentine DeAmiches) was a wonderful inspiration in my life, not to mention a phenomenal Italian cook! His cookies were a favorite holiday staple.
Russian Tea Cakes:
1 cup softened butter
1/2 cup powdered sugar
2 1/4 cups flour
3/4 cups chopped pecans
1/4 teaspoon salt
1 teaspoon vanilla
Mix all ingredients together and roll into balls. Bake at 400 for 12 minutes or until firm. Cool and roll in powdered sugar.
Spritz Cookies:
1 1/2 cups of softened butter
3 1/2 cups of flour
1 cup of sugar
1 egg
1 tsp. baking powder
1 tsp. vanilla
1/2 tsp. almond extract
Beat butter. Add one cup flour, add sugar, egg, baking soda, vanilla, almond extract. Beat well and add remaining flour.
Fill cookie press with unchilled dough. Force unchilled dough onto cookie sheet.
Bake at 375 8-10 minutes. Cool.
Dutch Chocolate Cookies:
1 cup margarine
1/2 cup Crisco
2 cup sugar
Cream butters and margarine.
3/4 cup cocoa powder
1 tsp. baking soda
2 cup flour
2 eggs
2 tsp. vanilla
Add to creamed mixture and blend.
Roll into balls. Roll in granulated sugar. Bake at 350 8-10 min. Cool.
