How To Make Russian Tea Cakes
Russian tea cakes, also known as Mexican wedding cakes, are buttery cookies that contain nuts of some kind and are double-rolled in confectioner's sugar. They are popular sweets in many parts of America and are often served during the winter holidays. This recipe yields approximately four dozen Russian tea cakes. Does this Spark an idea?
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Things You'll Need
- 1 cup butter, softened 1 tsp. vanilla extract ½ cup confectioner's sugar Large mixing bowl Electric mixer 2¼ cups flour ¼ tsp. salt ¼ cup chopped nuts of choice Baking sheet 1 cup confectioner's sugar Small mixing bowl Wire cooling rack Airtight container
Instructions
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1
Preheat the oven to 400 degrees Fahrenheit. Combine butter, vanilla extract, and ½ cup of confectioner's sugar in a large mixing bowl. Beat with an electric mixer for two to three minutes on medium speed, or until thoroughly creamed.
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2
Add the flour and salt to the mixing bowl and stir with a spoon to combine. Add the chopped nuts and stir again until a thick, well-blended dough is achieved.
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3
Dip out the dough one tablespoon at a time. Shape each spoonful into a small ball, about one inch in diameter. Place the dough balls onto an ungreased baking sheet about two inches apart. Continue until all the dough is used.
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4
Place the pan into the oven and bake the Russian tea cakes for eight to 10 minutes, or until they are firm but not browned. Pour 1 cup of confectioner's sugar into a small mixing bowl.
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5
Take the pan out of the oven, remove the tea cakes from the pan and roll them in the bowl of sugar immediately. Coat all sides, and then transfer to a wire cooling rack.
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6
Allow the Russian tea cakes to cool completely on the rack, about 30 minutes. Roll them in the confectioner's sugar again, and then store in an airtight container at room temperature until ready to serve.
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Tips & Warnings
Any type of chopped nuts can be used to make Russian tea cakes, although pecans or macadamia nuts are most common. To make lemon-flavored Russian tea cakes, use lemon extract instead of vanilla, and add a teaspoon of lemon zest and ¼ cup crushed lemon drops to the flour while mixing. You can also roll the cakes in crushed lemon drops after the confectioner's sugar, if desired.
References
- Photo Credit http://www.flickr.com/photos/foodista/2920396782/
