Russian Tea Cakes, also known as Mexican Wedding Cookies, are a delightful treat perfect for holiday gatherings or any time you crave a buttery, melt-in-your-mouth cookie. These bite-sized confections are surprisingly simple to make, relying on a few key ingredients to create a wonderfully delicate texture and irresistible flavor. Their subtly sweet and nutty taste, enhanced by a generous coating of powdered sugar, makes them an addictive and crowd-pleasing addition to any cookie platter. The contrast of the crisp exterior and the tender, slightly crumbly interior is a testament to their classic appeal.
These beloved cookies boast a rich history, with variations appearing in various culinary traditions. Their simplicity belies their sophisticated taste, making them a timeless choice for both seasoned bakers and enthusiastic beginners. Ready to experience the magic of these iconic cookies yourself? Let's dive into the step-by-step process of creating these perfectly delightful Russian Tea Cakes.
Tools Needed
- Stand mixer (or hands)
- Frying pan
- Baking sheet
- Baking mat (optional)
- Saran wrap
- Container
Ingredients
- Pecans, walnuts, or almonds: 1 cup
- Flour: 2 cups
- Unsalted butter: 1 cup (or 2 sticks)
- Powdered sugar: 1/2 cup
- Vanilla extract: a splash
- Salt: a pinch
Step-by-Step Instructions
Step 1. Make the Dough
- Combine butter and powdered sugar in a stand mixer (or by hand) and mix until combined.
- Add vanilla extract.
- Gradually add flour and salt, mixing until a dough forms.
- Toast pecans, walnuts, or almonds in a dry frying pan until fragrant.
- Crush the toasted nuts.
- Add crushed nuts to the dough and mix.
Step 2. Chill and Shape
- Spread the dough on saran wrap, chill for 15 minutes (freezer) or 30 minutes (fridge).
- Roll the chilled dough into small balls.
- Place balls onto a baking sheet (lined with a baking mat for easy cleanup).
Step 3. Bake the Cookies
- Bake at 350°F (175°C) for 17-19 minutes, or until lightly golden. Check at 10 and 15 minutes.
Step 4. Coat and Serve
- Once slightly cooled, roll cookies in powdered sugar.
Read more: No-Bake Carlota de Limon: Easy Mexican Lime Icebox Cake Recipe
Tips
- Don't overmix the dough.
- Scrape down the sides of the bowl occasionally while mixing.
- Don't chill the dough for too long, or it will become too hard to handle.
- Don't overbake the cookies; lightly golden is best for a lighter, crumblier texture.
- Let the cookies cool slightly before rolling in powdered sugar to prevent melting.
Nutrition
- N/A
FAQs
1. Can I substitute the butter in the recipe?
While butter provides the best flavor and texture, you can try substituting it with shortening or vegan butter. The result might be slightly less flavorful or tender.
2. How long do Russian Tea Cakes stay fresh?
Stored in an airtight container at room temperature, they'll stay fresh for up to a week. Freezing them extends their shelf life considerably.
With their delicate texture and irresistible flavor, these Russian Tea Cakes are sure to become a holiday favorite, or a delightful treat any time of year. The simple recipe belies the impressive results, making them perfect for bakers of all skill levels. Enjoy the sweet satisfaction of creating these classic cookies and sharing them with loved ones!