|Russian Tea Cakes
||[Dec. 22nd, 2008|01:03 am]
The Domestic Life of a Housewife
|||||Watching 'The Craft'||]|
I haven't made Russian Tea Cakes since I was 15 and the last time I did they came out, well, not quite so three dimensional, haha.
Needless to say I was slightly intimidated, however excited, when I decided to make them this year. They came out beautifully! And I got much praise at a Christmas party I attended Saturday night, even from those who claimed to not like cookies. So, I would say they were a success!
Serving size: about 30.
I found the recipe at allrecipes.com, but I tweaked it just a tiny bit.
Here's what I did:
-2 cups of White Wheat Flour
-1 block of Irish Butter (unsalted), equating to 1 cup
-2 tsp of vanilla extract (I got a fancy bourban kind from TJ's, but I would usually consider an alcohol-free, organic one)
-6 TBSP powdered/confectioner's sugar (I might consider using 1 or 2 TBSP more)
-1 TBSP milk
-walnuts (to your liking, recommended: 1 cup)
I started out with the butter in a large bowl. After attempting with different techniques to soften the butter, I finally just resorted to using my hands. I added the 2 tsp of vanilla and began to squeeze the butter with my fingers until it was smooth and creamy.
When I was satisfied with the butter, I added the 2 cups of White Wheat Flour, powdered sugar, and 1 TBSP Milk and stirred until the ingredients were blended. Now, the mixture is going to look all crumbly, but don't worry! It's supposed to look like that!
Take a small chunk of the dough and apply pressure to it between your hands, somewhat needed it until the dough becomes more solidified, then start shaping them into 1 inch balls.
Place the dough onto an ungreased cookie sheet and bake at 350 degrees for 12 minutes. It should make about 30 cookies.
Let cool for about an hour. Get a regular bowl and put about 1/2 a cup powdered sugar (or more if needed) and roll the cookies until fully covered in the sugar. I like to start rolling them when they're still just a little warm because a thin layer of the sugar coats them somewhat like a frosting, but it all depends on your taste. :)