Russian Tea Cakes
Russian Tea Cakes
Adapted from Smitten Kitchen’s Russian Tea Cakes
- 1 cup butter, softened
- ½ cup organic powdered sugar (SIFTED), plus 2 cups for covering dough
- 2 teaspoons vanilla extract
- 2 cups flour
- Pinch of salt
- 1 cup toasted pecans, finely chopped with some coarse pieces (or use a food processor)
- Dash of cinnamon
Cream together butter, ½ cup powdered sugar, and vanilla. Stir in flour, salt, and nuts. Divide dough into two discs and chill for approximately 30 minutes.
Preheat oven to 350F.
Combine the cinnamon and remaining powdered sugar an 8” x 8” baking dish.
Use a #60 disher to portion the dough. Roll each piece of dough between your palms to form balls. Place balls on a pan approximately 1” away from each other. Bake for 15 minutes or until golden brown on the bottom.
Cool cookies slightly until they are firm enough to handle but still warm. Toss the cookies in the powdered sugar and cinnamon. Cool completely and toss in powdered sugar again before serving.
Yields three dozen cookies.
Cookies tossed in organic powdered sugar. (Tapioca Starch)
Cookies tossed in regular powdered sugar. (Cornstarch)
Dough scooped with the #60 disher and not rolled into balls.
The dough that was not shaped into balls baked into cookies that had rough surfaces.
Dough scooped with the #60 disher and then rolled into balls.
The dough that was shaped into balls resulted in cookies that were smoother on top.
Notes
I think these taste better when made with organic powdered sugar (made with tapioca starch). However if you plan on serving cookies that will remain looking white and dusted in powdered sugar make the cookies using regular powdered sugar (made with cornstarch) instead. Or at least toss the cookies in the regular powdered sugar.
I noticed that the powdered sugar made with tapioca starch got absorbed into the cookies a bit and since cinnamon was added the cookies appear more beige in color over time. The powdered sugar made with corn starch did not get absorbed by the cookies as much and looked whiter in appearance, but I did not quite like the chalky texture on my tongue.
The powdered sugar made with tapioca starch must definitely be sifted before creaming it with the butter.
More about organic powdered sugar here: https://www.seriouseats.com/2016/03/organic-powdered-sugar-versus-conventional-baking-cornstarch-tapioca.html
