RUSSIAN TEACAKE BARS

Russian Teacake Bars image

We don't like to mess with a good thing, but this creative new take on the Christmas cookie staple offers a genius shortcut (no rolling!) but all the classic flavor!

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h30m

Yield 64

Number Of Ingredients 10

Ingredients

2 1/4 cups Gold Medal™ all-purpose flour
3/4 cup very finely chopped pecans
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup butter, softened
1/2 cup granulated sugar
1/2 cup powdered sugar
1 egg
1 1/2 teaspoons vanilla
1/4 cup powdered sugar

Steps:

Heat oven to 350°F. Line 8-inch square pan with foil, leaving foil overhanging at 2 opposite sides of pan; spray foil with cooking spray. In small bowl, mix flour, pecans, baking powder and salt; set aside.
In large bowl, beat softened butter, granulated sugar and 1/2 cup powdered sugar with electric mixer on medium speed about 1 minute or until fluffy; scrape side of bowl. Beat in egg and vanilla. On low speed, gradually beat flour mixture into butter mixture until well blended. Spread in pan.
Bake 32 to 37 minutes or until light brown on top and edges. Immediately sprinkle 2 tablespoons of the powdered sugar over top. Cool completely, about 1 1/2 hours.
Remove bars from pan by lifting foil; peel foil away. Cut into 8 rows by 8 rows. Sprinkle remaining 2 tablespoons powdered sugar over top of bars before serving. Store in airtight container at room temperature.

Nutrition Facts : Calories 60, Carbohydrate 7 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Bar, Sodium 35 mg, Sugar 3 g, TransFat 0 g