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12.17.2015

Russian Tea Cakes

It's that time of year!  Between now and Christmas Eve (excluding the weekend) I'm going to divulge some of my baking secrets!  Or some of them maybe not so secret, as I found the recipes online.....

Today, Russian Tea Cakes!  Can't remember exactly where I found this recipe, probably a google search, but it's such a simple and standard recipe it's kind of everywhere.  RTC are so simple, not too sweet, and make a good addition to a cookie tray.  Definitely use butter rather than margarine.

Russian Tea Cakes

1 cup softened butter
1/2 cup powdered sugar
1 teaspoon vanilla
1/4 teaspoon salt
2 -1/4 cups all purpose flour
3/4 cup finely chopped walnuts

Extra powdered sugar for dusting.

Combine first four ingredients in a large bowl, and mix on low speed for about a minute.  Blend well. Gradually add the flour until just combined, then stir in the nuts.  Roll dough into 1-inch balls (you can use a food weight to standardize the cookie size).  Place one inch apart on an ungreased cookie sheet.  Bake at 400 for 8-10 minutes until firm to the touch but not brown.  Check on them after 6 minutes, and possibly turn the cookie sheet around if one side is baking longer than the other.

While warm, roll the cookies in powdered sugar.  What I sometimes do is place about 3 cookies in a tupperware jar with the sugar and gently turn the container to coat.  Re-roll in powdered sugar when the cookies are cool.

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