(moved) Russian Tea Cakes: Difference between revisions
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Source: [[User:Gail|Gail Dubovsky]] | Source: [[User:Gail|Gail Dubovsky]] | ||
Yield: 4 dozen cookies | Yield: 4 dozen 1" cookies; 5 dozen 3/4" cookies | ||
Rating: 4 of 5 - good | Rating: 4 of 5 - good | ||
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* In a separate bowl, sift together the flour, salt, and nuts. Add this to the above mixture and blend well. | * In a separate bowl, sift together the flour, salt, and nuts. Add this to the above mixture and blend well. | ||
* Chill the dough in the refrigerator. | * Chill the dough in the refrigerator. | ||
* Roll the dough into one-inch balls. Place the balls 2 ½ inches apart on a greased baking sheet. Bake at 400 degrees F for 8 to 12 minutes until set, but not brown. | * Roll the dough into ¾-inch or one-inch balls. Place the balls 2 ½ inches apart on a greased baking sheet. Bake at 400 degrees F for 8 to 12 minutes until set, but not brown. | ||
* While still warm (but not hot), roll in confectioners sugar. Cool. Roll in confectioners sugar again before storing or serving. | * While still warm (but not hot), roll in confectioners sugar. Cool. Roll in confectioners sugar again before storing or serving. | ||
== Nutrition Estimate == | |||
As ¾-inch balls: 68 cal, 4 g fat, 8 mg cholesterol, 22 mg sodium, 7 g carbs, 0 g fiber, 1 g protein. | |||
== Notes == | == Notes == | ||
* Butter is preferred, though I have made these once with butter-flavored shortening. It required a little tweaking to get the consistency right, but it worked. | * Butter is preferred, though I have made these once with butter-flavored shortening. It required a little tweaking to get the consistency right, but it worked. | ||
* In Givens Lane oven on non-stick gray pans, 8 minutes was too long; settled on 7. Let cool for 5 minutes, then rolled in sugar (might have been too early, but made for a nice thick sugar layer), then rolled again a few minutes later. 2014 timing: top third rack, 365 degF, 9 minutes in, 5 minutes cool. | * In Givens Lane oven on non-stick gray pans, 8 minutes was too long; settled on 7. Let cool for 5 minutes, then rolled in sugar (might have been too early, but made for a nice thick sugar layer), then rolled again a few minutes later. 2014 timing: top third rack, 365 degF, 9 minutes in, 5 minutes cool. | ||
* Givens Lane 2015: added 1/2 tsp almond extract; cooked 365 degF for 9 minutes; let cool for quite long (15 min?) before first coating. | * Givens Lane 2015: 1 recipe; added 1/2 tsp almond extract; cooked 365 degF for 9 minutes; let cool for quite long (15 min?) before first coating. | ||
[[Category:Desserts]] [[Category:Christmas]] | [[Category:Desserts]] [[Category:Christmas]] | ||
Revision as of 09:10, 24 December 2015
Also known as Danish Wedding Cookies
Source: Gail Dubovsky
Yield: 4 dozen 1" cookies; 5 dozen 3/4" cookies
Rating: 4 of 5 - good
Ingredients
- 1 c. soft butter (or 1 c. butter-flavored shortening and 6 T. water)
- 1 t. vanilla
- ½ c. sifted confectioners sugar
- 2 ¼ c. sifted flour
- ¼ tsp. salt
- ¾ c. chopped nuts
- confectioners sugar for rolling
Directions
- Mix the butter, vanilla, and confectioners sugar.
- In a separate bowl, sift together the flour, salt, and nuts. Add this to the above mixture and blend well.
- Chill the dough in the refrigerator.
- Roll the dough into ¾-inch or one-inch balls. Place the balls 2 ½ inches apart on a greased baking sheet. Bake at 400 degrees F for 8 to 12 minutes until set, but not brown.
- While still warm (but not hot), roll in confectioners sugar. Cool. Roll in confectioners sugar again before storing or serving.
Nutrition Estimate
As ¾-inch balls: 68 cal, 4 g fat, 8 mg cholesterol, 22 mg sodium, 7 g carbs, 0 g fiber, 1 g protein.
Notes
- Butter is preferred, though I have made these once with butter-flavored shortening. It required a little tweaking to get the consistency right, but it worked.
- In Givens Lane oven on non-stick gray pans, 8 minutes was too long; settled on 7. Let cool for 5 minutes, then rolled in sugar (might have been too early, but made for a nice thick sugar layer), then rolled again a few minutes later. 2014 timing: top third rack, 365 degF, 9 minutes in, 5 minutes cool.
- Givens Lane 2015: 1 recipe; added 1/2 tsp almond extract; cooked 365 degF for 9 minutes; let cool for quite long (15 min?) before first coating.