Russian Tea Cakes
Russian Tea Cakes – Deliciously soft, buttery, melt-in-your-mouth cookies that are coated in icing sugar. They pair perfectly with a hot cup of tea or coffee!
FULL PRINTABLE RECIPE:
INGREDIENTS:
1 cup unsalted butter, 226g, partly melted
1 teaspoon vanilla extract
1/2 cup icing/powdered sugar, 62g, plus extra for rolling
2 and 1/2 cups plain/all-purpose flour, 312g
1/4 teaspoon salt
3/4 cup chopped nuts, 95g
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Double Chocolate Snowball Cookies (Russian Tea Cakes/Wedding Cookies)
There are so many things to love about these chocolate snowball treats – these classic Christmas chocolate cookies are perfect for the holidays (or any time of year). You can freeze them, take them to parties, gift them. Or eat them all, I won’t judge. Just make a batch – you won’t regret it!
PRINTABLE RECIPE:
RECIPE:
INGREDIENTS
1 cup unsalted butter softened
½ cup powdered sugar
¼ cup unsweetened cocoa powder I used Special Dark, use your favorite
1 teaspoon vanilla
2 cups all-purpose flour measured correctly (spoon and level, do not pack)
½ teaspoon salt
¾ cup mini chocolate chips or chopped nuts
Additional powdered sugar for rolling (about 1 – 1 ½ cups)
INSTRUCTIONS
Preaheat oven to 350°. Line two cookie sheets with parchment paper.
Mix butter, ½ cup powdered sugar, cocoa, and vanilla with an electric mixer until fluffy. Add flour and salt and mix until the dough comes together. Stir in the chocolate chips. If dough is too soft, chill it until you can work it easily with your hands.
Scoop 1 tablespoon balls of dough and place on prepared cookie sheet.
Bake cookies for 7-10 minutes until bottoms are just slightly brown and the tops are no longer glossy. Remove from oven and cool for 5-10 minutes, until you can handle them. Fill a small bowl with 1 cup powdered sugar and roll each cookie in the sugar until coated. Place on a rack to cool. (Once cookies are cooled, you may want to re-roll them in more powdered sugar.)
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Crazy for Crust is a recipe site full of easy and attainable recipes. Recipes are sometimes savory, mostly sweet, and always served with a slice of life.
CRAZY FOR CRUST - I'm Dorothy and I love food: eating it, baking it, and sharing it. I love teaching you to cook and bake my favorite recipes easily so that you can make memories with your friends and family. I'm a home baker - if I can do it so can you! Subscribe to get my recipes: they're sometimes savory, often sweet and always served with a slice of my life.
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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!
Full recipe:
Russian Tea Cakes also known as Mexican Wedding Cookies, Butter Balls and Snowball Cookies
You'll adore these simple little bite sized cookies with the big nutty, buttery flavor.
Russian Tea Cakes have been a family favorite for generations and always one of the first made during the holidays.
GET THE FULL RECIPE:
Overview: Ingredients needed to make Russian Tea Cakes:
- powdered sugar or confectioners’ sugar to sweeten the cookie dough and more for rolling the hot baked cookies
- all-purpose flour
- salt
- unsalted butter at room temperature
- vanilla extract
- finely ground grated pecans
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How to Make Russian Tea Cakes | Christmas Cookies
Watch more How to Make Christmas Cookies videos:
INGREDIENTS: 1 stick (4 oz) unsalted butter; Â_ cup pecans, ground; 1 cup all purpose flour; Â_ cup confectioners' sugar; 1 tsp ground cinnamon; pinch of salt; 1 cup confectioners' sugar for rolling. RECIPE: Preheat oven to 350F. Beat butter in a stand mixer fitted with a paddle attachment. Add remaining ingredients and beat until a smooth dough forms. Use a small ice cream scoop to scoop cookies onto a parchment-lined sheet tray. Bake 8-10 minutes or until lightly golden. Roll in confectioners' sugar to coat and serve.
Hi, I'm Katie Roseness and today I'm going to show you how to make Russian Teacakes, also sometimes called Mexican Wedding Cookies, also called a hundred different names. But here is one way of making that classic cookie with a net based dough.
So I'm starting with one stick of softened butter. I just left my butter at room temperature about half an hour until it's soft to the touch. And the whole thing is going right in my mixer along with 1/4 cup of confectioner's sugar, or powdered sugar. And what that's going to do is make even a more tender cookie than granulated sugar. That corn starch really fluffs things up and makes it nice and pliable.
So I'm just going to cream those two together. Beautiful. And add the rest of my ingredients. So I have a little bit of cinnamon, just for some really nice spicy flavor. A touch of salt. Whenever you're using something like nuts in a recipe, it's important to balance it out with salt.
I have finely ground pecans. You can also use walnuts, hazelnuts, any nut that you like is perfect for this. I'll throw that right in.
A cup of all purpose flour. And last but not least, I love to add vanilla bean paste. I get all these really great bits of vanilla beans in the vanilla bean paste that I just don't get in the vanilla extract. And that's going right in. A little bit goes a long way.
And I'm just going to beat this together until it's nice and smooth. And again, the way that you make powdered sugar is by finely grinding sugar down until it's almost like flour, and they add in just a touch of corn starch. And what that corn starch does in our cookie is make a really tender, flaky cookie.
Okay, so my dough is ready to go. You can see it's really nice, soft dough. And I'm just going to take my paddle out and get all my extra right back into the bowl and I'm ready to work with it.
I like to use a scoop for this. I have a nice, small scoop and I have my cookie sheet ready to go, just lined with a piece of parchment paper and this way my cookies won't end up sticking to my cookie sheet.
But you can see my dough is really crumbly and ready to go. I'm just going to go in with my scoop and push down against the edge of the bowl and just pop out these cute little rounds.
Okay, so you can do a whole bunch of these. Just load up your cookie sheet. So you can see, this batter makes a lot of cookies. But I'm going to start with these. I'm going to bake these off at about 350 degrees until they're nice and golden brown.
And you can see they're just nice and golden right around the edge. And to finish these off, I'm going to dunk them in even more powdered sugar. But before I do that I'm just going to add a little bit of cinnamon. I've got my bowl of powdered sugar ready to go with a spoon in it so it's an easy way to just pop the cookies right in and out. And that cinnamon just gives it a little extra kind of holiday flare.
So one cookie at a time. Just kind of plop right in. We can go faster. We can do two at a time. And when you take them out you can see they're really cute. Almost like little snowballs. And if you want to when they're done, you can sift a little extra powdered sugar over the tops if they don't coat well enough.
And that's how you make Russian Tea Cakes.
COOKMAS DAY 7, How To Make Russian Tea Cakes, Quick And Easy Recipe
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Hi and thanks for stopping by my channel. Today is Cookmas Day 7 and I bring to you a recipe for some delicious Russian Tea Cookies. These cookies are packed full of wonderful butter and walnut flavors that you are sure to love. So join me today as I make these tasty little bites! Thanks for watching and take care!
INGREDIENTS:
2 cups all-purpose Flour
1/2 lb unsalted Butter, or 16 Tbsp, at room temperature
1 cup Walnuts, toasted
1/2 cup of Powdered Sugar, plus 2 cups more for rolling cookies
1 tsp Vanilla Extract
¼ tsp Salt
INSTRUCTIONS:
Cream together butter, powdered sugar and vanilla until smooth.
Add flour and salt and mix until combined .The mixture will be lumpy and not smooth.
Add walnuts once they are cooled and chopped. Use a firm spatula to mix them in until well distributed in the dough.
Shape into 1-inch balls (using a small cookie scoop makes portioning easy) and place them on a parchment lined baking sheet, keeping them at least an inch apart. Bake for 12 to 15 minutes, or until the edges are very lightly browned at the base.
Roll hot cookies in powdered sugar and place on a cookie platter to cool completely to room temperature.
Roll cooled cookies again in powdered sugar to get an even and generous coating of powdered sugar and ENJOY!