Russian Tea Cakes Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 c soft butter
½ c powdered sugar
1 tsp vanilla
2¼ cups white flour (not self-rising!)
¼ tsp salt
¾ c chopped walnuts or pecans
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Directions: |
Directions:Preheat oven to 400º. Mix butter, sugar and vanilla. Work in flour, salt, and lastly, nuts, until dough holds. Wrap in wax paper and chill for 30 minutes to 1 hour. Shape dough into 1” balls. Bake on an ungreased cookie sheet for 10-12 minutes. Roll hot cookies in powdered sugar. Cool on wire rack. When completely cool, roll again in powdered sugar and enjoy. |
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Number Of
Servings: |
Number Of
Servings:3 dozen |
Personal
Notes: |
Personal
Notes: Tips from my Mother, whose been baking these for about 50 years: Mix your butter and powdered sugar thoroughly so that it can more easily incorporate the flour. Add the flour a little at a time and incorporate it completely. Lastly, after I add the nuts I put the mixture in a plastic bag and knead it a little, then pat it into a rectangle 1 1/2 " x whatever. I put it in the fridge for at least 2 hrs. (longer is ok). I take it out about 15 minutes before I want to start forming the cookies. Using a sugar spoon, (I like it because it has a flatter edge) I carve out a glob of dough, roll it in my palms and plunk it on the cookie sheet. I find one-inch balls (more or less) bake the best. Be sure to let the cookies rest a few minutes before you handle them. I also check for doneness at 8 minutes - if the bottoms are brown, it's time! The bottoms shouldn't be brown.
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