Russian tea cakes are an easy-to-make cookie that because of their snowball-like appearance make a perfect addition to your holiday cookie rotation. Are Russian tea cakes actually Russian? No. Are they cakes? Also no. But are they delicious? YES!!!
Russian Tea Cakes
Cookies
1 cup (2 sticks) unsalted butter at room temperature
1/3 packed cup confectioners sugar
1 cup lightly toasted* walnuts, finely chopped
1/8 teaspoon salt
1 teaspoon vanilla extract
2 cups plus 2 tablespoons all-purpose flour
Coating
Additional confectioners sugar
- Line a cookie sheet with parchment paper or a silicone cooking mat.
- Add all cookie ingredients to a large mixing bowl.
- Use your hands to mix together until all ingredients are incorporated into a dough.
- Use a 1-inch scoop to portion dough and roll into balls.
- Place balls a few inches apart on the cookie sheet to allow for spreading while baking.
- Bake at 350 degrees for 15-25 minutes, checking at the 15 minute mark. Remove from oven when cookies are light golden brown on the bottom.
- Let cool for 5 minutes.
- Toss cookies in additional confectioners sugar and return to baking sheet to continue cooling. The first coating of sugar will melt into a glaze as the cookies continue to cool.
- Let sugared cookies cool completely, then toss in confectioners sugar again to ensure the finished cookies have a generous coating of confectioners sugar.
- Store the Russian tea cakes in a shallow, airtight container at room temperature for up to one week.
Notes:
Toast the walnuts on a dry pan over medium heat, tossing frequently for about 5 minutes or until nuts are lightly golden and fragrant then remove to a cutting board to cool and chop. Toasting the nuts will bring out their best flavor and will make your cookies even better.
Nuts can burn very quickly. Never walk away from the pan, and be sure to toss the nuts frequently. As soon as you can smell the aroma of the nuts, they are done toasting.
Recipe makes between 28 to 32 Russian Tea Cakes.
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