Russian Tea Cake Cookie Recipe
These buttery cookies are a melt in your mouth treat. When you bite down into the cookie, you get a powdered sugar mustache and the delicious old-world flavor of nuts. These are a super rich, buttery, and crumbly cookie. Russian Tea Cake Cookies always seem to be a favorite of men and also a favorite Christmas Cookie. I know your family will love these as much as mine does.
They are known by many different names around the world, such as Mexican Wedding Cakes, Russian Tea Cakes, Swedish Tea Cakes, Italian Butter Nut, Southern Pecan Butterball, Snowdrop, Viennese Sugar Ball, Sand Tarts, and Snowballs. Regardless of what they are called, they always contain finely chopped nuts and are twice rolled in powdered sugar.
Ingredients:
1 cup butter, room temperature
1/2 cup sifted powdered (confectioners') sugar
2 teaspoons pure vanilla extract
2 1/4 cups all-purpose flour*
1/4 teaspoon salt
3/4 cup finely-chopped toasted nuts (nuts of your choice)**
Powdered (confectioner's) sugar
* To ensure recipe success, do not use self-rising flour.
** How to toast nuts - Spread nuts in a single layer on a baking pan (one with walls is best) for toasting in the oven. Cook at 400 degrees F for 7 to 10 minutes or until the nuts start to turn golden. Shake the pan halfway through toasting.
Instructions:
In a large bowl of your electric mixer, cream butter, powdered sugar, and vanilla extract until light and fluffy.
Sift in flour and salt; stir until well mixed. Mix in nuts. Cover bowl with plastic wrap and refrigerate 1 hour or overnight.
Preheat oven to 400 degrees F.
Roll dough into 1-inch balls. Tip: A small ice cream scoop is ideal for making uniform-sized cookies.
Place dough balls onto ungreased cookie sheets with about 1-inch of space between them. Bake 10 to 12 minutes or until set but not brown. Remove from oven and cool slightly on wire cooling racks.
While cookies are baking, place the powdered sugar in a shallow dish. While still warm, roll cookies in powdered sugar until completely coated. When cookies have cooled, roll them again in the confectioners sugar to give them a nice even coating of sugar. The first rolling allows the sugar to melt into the cookies - the second rolling gives the finished snowy-white topping.
Store in an airtight container.
Variation: Substitute 1 cup miniature semisweet chocolate chips for the nuts.
thanks done share recipes to : https://whatscookingamerica.net/Cookie/RussianTeacakes.htm
They are known by many different names around the world, such as Mexican Wedding Cakes, Russian Tea Cakes, Swedish Tea Cakes, Italian Butter Nut, Southern Pecan Butterball, Snowdrop, Viennese Sugar Ball, Sand Tarts, and Snowballs. Regardless of what they are called, they always contain finely chopped nuts and are twice rolled in powdered sugar.
Ingredients:
1 cup butter, room temperature
1/2 cup sifted powdered (confectioners') sugar
2 teaspoons pure vanilla extract
2 1/4 cups all-purpose flour*
1/4 teaspoon salt
3/4 cup finely-chopped toasted nuts (nuts of your choice)**
Powdered (confectioner's) sugar
* To ensure recipe success, do not use self-rising flour.
** How to toast nuts - Spread nuts in a single layer on a baking pan (one with walls is best) for toasting in the oven. Cook at 400 degrees F for 7 to 10 minutes or until the nuts start to turn golden. Shake the pan halfway through toasting.
Instructions:
In a large bowl of your electric mixer, cream butter, powdered sugar, and vanilla extract until light and fluffy.
Sift in flour and salt; stir until well mixed. Mix in nuts. Cover bowl with plastic wrap and refrigerate 1 hour or overnight.
Preheat oven to 400 degrees F.
Roll dough into 1-inch balls. Tip: A small ice cream scoop is ideal for making uniform-sized cookies.
Place dough balls onto ungreased cookie sheets with about 1-inch of space between them. Bake 10 to 12 minutes or until set but not brown. Remove from oven and cool slightly on wire cooling racks.
While cookies are baking, place the powdered sugar in a shallow dish. While still warm, roll cookies in powdered sugar until completely coated. When cookies have cooled, roll them again in the confectioners sugar to give them a nice even coating of sugar. The first rolling allows the sugar to melt into the cookies - the second rolling gives the finished snowy-white topping.
Store in an airtight container.
Variation: Substitute 1 cup miniature semisweet chocolate chips for the nuts.
thanks done share recipes to : https://whatscookingamerica.net/Cookie/RussianTeacakes.htm
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