(moved) Russian Tea Cakes
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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.