How To make Russian Tea Balls
1 c (2 sticks) unsalted butter,
-softened 2 1/4 c All-purpose flour
1/2 ts Salt
2 c Sifted confectioner's sugar
3/4 c (3 ounces) chopped walnuts
1 t Vanilla extract
1. Position rack in center of the oven and preheat to
375 degrees F.
2. In a large bowl combine the butter with 1/2 cup of
the confectioner's sugar; beat with an electric mixer until fluffy, about 1 minute. With a spoon, stir in the vanilla, flour, salt and walnuts to form a stiff dough. 3. Using about 2 teaspoons of dough for each cookie,
shape half the dough by rolling between hands. Place about 1 1/2 inches apart on an ungreased baking sheet and bake about 12 minutes, until just pale golden on the bottom. 4. Meanwhile, sift 1/2 cup of the remaining
confectioner's sugar into a 13 by-9-inch pan. As soon as cookies are removed from the oven, use a spatula to transfer them to the sugar, tossing them around to coat; let the cookies cool completely in the sugar and then sift 1/4 cup more sugar over them to coat. 5. Repeat with the remaining cookie dough, using a
cool baking sheet to bake them and the remaining 3/4 cup confectioner's sugar, divided as before, to coat. Makes 4 to 5 dozen
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Chocolate Snowballs Cookies Recipe - Russian Tea Cakes or Mexican Wedding Cookies
Chocolate Snowball Cookies or Russian Tea Cakes Recipe – Rich, buttery, delicate and delicious chocolate shortbread cookies that melt in your mouth. These are perfect for the holidays!
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Soft Pryaniki Recipe | Russian Tea Cookies | Пряники домашние
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Pryaniki are soft cookies, almost like dense cake. It makes a wonderful tea cookie. Goes perfectly with a glass of milk. This recipes makes around 40-50 cookies. These vanilla cookies (also known as pryaniki) are amazing! Pryanki will be soft inside not just the day you make them, which makes them great for picnics, road trips, parties or just because you want a delicious and soft cookie! Pryaniki go back for centuries in the traditional Russian kitchen
Russian tea cakes | Video recipe
Known as Russian tea cakes, Mexican wedding cookies, and snowballs and probably many other names, these moreish balls of shortbread are delicious no matter what you call them! Studded with walnuts and rolled in icing sugar after baking, they melt in the mouth. They're great any time of year, but are especially nice round Christmas.
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Warning: You'll Crave These Russian Tea Cakes All Year Round
These Russian tea cake cookies are classic Christmas cookie favorite of my childhood. You may also know these as Mexican Wedding cookies or Snowball cookies. These cookies are buttery delicious and quick to make. This Russian Tea Cakes recipe are made in one bowl, with 6 ingredients, and are ready in 30 minutes or less.
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Ingredients
1 cup (2 sticks. 226 g) unsalted butter softened
2 2/3 cups (300 g) powdered (or confectioners) sugar *divided
1 teaspoon vanilla extract
2 1/4 cups (270 g) all purpose flour
1 cup (115 g) finely chopped toasted pecans *see note
1/4 teaspoon salt
Instructions
1. Position a rack in the center of your oven and preheat oven to 400°F (205°C). Line a rimmed baking sheet with parchment paper (or you can use a silicone baking mat).
2. In a large mixing bowl with an electric mixer (I prefer my stand mixer with paddle attachment but a hand mixer will also work) cream together on medium speed, the butter, 2/3 cup powdered sugar, and vanilla until light and fluffy, about 2 to 3 minutes. Stir in flour, nuts, and salt until a soft dough forms.
3. On low speed, stir in flour, nuts, and salt until a soft dough forms. Dough will be very stiff.
4. Using a small cookie scoop, or two spoons shape dough into 1 inch balls. (I like to scoop the dough then roll into a ball with my hands to smooth). Place about 1 inch apart on an ungreased cookie sheet.
5. Bake in the preheated 400°F oven for about 10-12 minutes until set on edges but not brown. Remove the oven and allow to cool slightly on cookie sheet before removing to a wire cooling rack. Cool slightly on a wire rack.
6. Place remaining 2 cups of powdered sugar into a bowl. Roll warm cookies in powdered sugar. Cool completely , then roll again in powdered sugar when cool.
Notes
Storage: These will keep for a week in an airtight container for up to a week.
Freezing: Freeze baked, cooled cookies in an airtight bag or container for up to 3 months.
Unsalted Butter – I always recommend unsalted butter so you can control the amount of salt in the cookie dough. But you can also use salted butter, simply omit the added salt in the recipe. Do not use margarine or tub butter which is not pure butter and has added oils and ingredients which can affect the texture.
Powdered Sugar – You will use this in your cookie dough and also again to roll them in after they are baked.
Vanilla extract – I recommend pure vanilla for best flavor, but imitation vanilla extract will also work.
Pecans – Toasting is optional but preferred. I toast pecan halves in a 350°F for 7-8 minutes until fragrant, then cool and chop finely. Be sure to allow to cool before adding to cookie dough. I prefer pecans but any nut will work. You can omit the nuts if need be, and try swapping in some chocolate chips instead. Mini chocolate chips also work great in these little cookies. If you don’t swap the nuts for anything, you may need to add additional flour to help the cookies keep their shape (try adding a 1/4 cup extra.)
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How To Make Snowball Almond Cookies - Classic Holiday Recipe
These almond snowball cookies just melt in your mouth. Perfect Christmas cookies since they look like darling little snowballs. A classic holiday cookie!
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INGREDIENTS FOR ALMOND COOKIES:
►16 Tbsp (1/2 lb) unsalted butter, softened
►½ cup (62 grams) powdered sugar, plus more for rolling cookies
►1 tsp vanilla extract
►2 cups (250 grams) all-purpose flour *measured correctly
►½ tsp salt (we used fine sea salt)
►1 cup (100 grams) almond finely ground meal or almond flour
►½ Tbsp orange zest from 1 medium orange
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Russian Tea Cakes | Betty Crocker Recipe
These nutty, buttery Russian Tea Cakes will be perfect for your next Christmas cookie exchange!
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