(moved) Russian Tea Cakes: Difference between revisions

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Also known as Danish Wedding Cookies
moved to [https://docs.google.com/document/d/1G58hI-1avuAEAIYAELWcKh__0SiEo1FwYEyRxpAk6Lw/]
 
Source: [[User:Gail|Gail Dubovsky]]
 
Yield: 4 dozen 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 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.
 
== 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: 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]]

Latest revision as of 12:01, 22 December 2020

moved to [1]

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