Live Today for Tomorrow: Chocolate-Filled Russian Tea Cakes

在美国的生活，假日不出门的时候我就会想做一些自己喜欢吃的饼干或者蛋糕。成功的话就会分享给朋友。如果朋友很喜欢吃，我的自信心会大大增加，然后继续地bake。。。我在baking这方面很没有天分，也没有自信心，找到了一份recipe,我还会去google看别人的recipe是不是一样的，如果不一样，我就开始担心到底哪一个比较accurate。其实这样是很多余的吧，反而会失败呢！

最近买了几本recipe book. 所以今天就做这个 Chocolate-Filled Russian Tea Cakes。Tea Cakes, 通常是在圣诞节的时候吃的。我放的是chocolate filling，它的texture像是融在口里的butter cookies.真正的recipe是趁热时把tea cakes滚进糖粉，给它裹上一层甜甜的糖粉，看起来就像snow balls。可是我不喜欢太甜的dessert，所以我的tea cakes的卖相和真正的tea cakes不一样。

Ingredients:

Conversion calculator for measurement-->http://www.dianasdesserts.com/index.cfm/fuseaction/tools.measures/Measures.cfm

1 cup butter (softened)

1/2 cup powdered sugar for tea cakes

1 tsp vanilla

2 cups all-purpose flour

1/4 tsp salt

3/4 cup finely chopped walnuts

1/2 cup semi-sweet chocolate chip

1/2 cup powdered sugar for coating

Instructions:

1. Heat oven to 400 degree Fahrenheit. In large bowl, beat butter, 1/2 cup powdered sugar and vanilla with electric mixer on medium speed until well mixed.

2. On low speed, beat in flour, salt and walnuts.

3. For each cookie, shape scant measuring tablespoonfuls dough around chocolate chips (I use 5 chips for one cookie) to make 1-inch ball.

4. Place 1-inch apart on ungreased cookie sheets.

5. Bake 12 to 15 minutes or until set and bottoms begin to turn golden brown.

6. Meanwhile, in small bowl, prepare the powdered sugar for coating.

7. Immediately remove cookies from the cookie sheets, roll in sugar coating.

8. Cool completely on cooling rack, about 30 minutes. Roll in sugar coating again.

My tea cakes ingredients...