How to Freeze Russian Tea Cakes
Russian tea cakes, also known as Mexican wedding cookies, are delicate nut-based cookies that freeze well without losing their flavor or texture. For best results, freeze cookies the same day they are baked, after they have cooled completely. You can also freeze unbaked cookie dough for fresh-baked cookies later on. Frozen dough or cookies should be stored in an airtight container and used within six months. Does this Spark an idea?
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Things You'll Need
- Russian tea cake dough
- Powdered sugar
- Freezer-safe container
- Wax paper or paper towels
Instructions
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For frozen dough, prepare dough according to your recipe, and roll into one-inch balls. Pack the balls in a freezer-safe container, cover each layer with wax paper and place the container in the freezer.
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If you are freezing baked cookies, bake the dough according to your recipe. Roll baked cookies in powdered sugar, and allow them to cool completely. If you freeze cookies before they are fully cooled you will end up with ice crystals, which will ruin the flaky texture of your tea cakes.
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Pack cooled cookies in your freezer container, separating each layer with paper towels. Don't pack the cookies too tightly or they may break. Place the cookies in the freezer and enjoy within six months.
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Thaw your baked cookies by leaving them at room temperature for several hours. The paper towels will help absorb any water, but if you waited until the cookies were cool there shouldn't be much moisture inside the container. If you froze unbaked dough, let it thaw for an hour or two until the dough is cold, but not frozen. Bake the dough immediately after thawing. Cookies will last one to three weeks at room temperature if you store them in an airtight container.
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