Hello!!  Have you already started your Christmas baking???  I started today, but I can always use a few new recipes, can’t you??  That is why I want to share the 12 Days of Cookies (exchange) with you today!!

I’ve teamed up with 11 other bloggers in a virtual cookie exchange.  We are each sharing a cookie recipe on our blog today.   These twelve cookie recipes will keep you baking until Christmas.  Please click on each individual link for the recipe.

1. Oatmeal White Chocolate Chip Cookies from A Night Owl Blog
2. Jam Thumbprints and Tea Cakes from Hungry Girl Por Vida
3. Popcorn Cookies from Betsy Life
4. Peppermint White Chocolate Covered Oreos from Mommifried
5. Peanut Butter Heath Cookies from Whatcha Makin’ Now
6. Peppermint Cream Cookies from The Bitter Side of Sweet
7. White Chocolate Ganache Filled Gingerbread Macaron from Dessert Now Dinner Later
8. White Chocolate Cherry Shortbread from Joyful Scribblings
9. White Chocolate Cranberry Cookies from Daily Cup of Kate
10. Toasted Almond Russian Tea Cakes from Meegan Makes
11. Peanut Butter Hot Chocolate Cookies from What Katie’s Baking
12. Grandma’s Sugar Cookies from Writer Mom Blog

How fun is that???

My Toasted Almond Russian Tea Cakes are pinned all over Pinterest.  So, I couldn’t resist sharing them with you again…

I am always baking cookies and pies for our family.  I LOVE baking for them.  BUT, THIS recipe for Toasted Almond Russian Tea Cakes is their ALL-Time favorite.

I know this recipe traditionally call for walnuts or pecans.  I am now allergic to both of those nuts.  So, I don’t purchase them very often.  One Christmas baking season, I only had raw, sliced almonds.  So, I thought I might as well give it a try. They have been the family fave ever since!!

Another thing about this cookie-I ONLY use REAL vanilla & butter.  It makes all the difference in the flaky texture and buttery flavor.

I bet you want the recipe, right??

 1 cup REAL butter, at room temperature

1/2 cup powdered sugar

1 tsp REAL vanilla

2 1/4 cups flour

1/4 tsp salt

3/4 cup sliced and toasted almonds

Heat oven to 400*

Mix thoroughly butter, sugar and vanilla

Work in flour, and salt until dough holds together.

Pour sliced almonds into a medium high dry skillet.

Tossing gently, until you smell the almond oils coming out.  Being careful not to burn them.  This will have a bitter taste.

Add cooled toasted almonds to your dough.

Bake 10-12 minutes or until set, but not brown.

While warm, roll in powdered sugar.  Cool a little and roll 2 more times in sugar.

Can you see why my Toasted Almond Russian Tea cakes are a family fave year after year??

Make it a Toasted Almond Russian Tea Cake kind of day!

Are you following me by email yet?  Get my posts straight to your email, without missing a post!! Let’s Stay Connected: Pinterest Facebook Hometalk Google + Stumble Upon Bloglovin’ twitter Instagram