Russian Tea Cakes
Preheat oven to 350 degrees F. Cream butter and vanilla. Combine 6 tablespoons confectioners' sugar and flour; stir into butter mixture. Mix in walnuts. Roll dough into 1-inch balls, place on a cookie sheet. Bake for 12 minutes. Roll in remaining confectioners' sugar.
Preheat oven to 350 degrees F. Cream butter and vanilla. Combine 6 tablespoons confectioners' sugar and flour; stir into butter mixture. Mix in walnuts. Roll dough into 1-inch balls, place on a cookie sheet. Bake for 12 minutes. Roll in remaining confectioners' sugar.
- Carbohydrate 7.81878334462058 g
- Cholesterol 13.5569444617186 mg
- Fat 7.10170056216289 g
- Fiber 0.408500009749163 g
- Protein 1.52242277872119 g
- Saturated Fat 3.35967055969729 g
- Serving Size 1 1 Serving (19g)
- Sodium 124.61327793648 mg
- Sugar 7.41028333487141 g
- Trans Fat 0.560654500484419 g
- Calories 99 calories
Step-by-step
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, cream butter and vanilla until smooth. Combine the 6 tablespoons confectioners' sugar and flour; stir into the butter mixture until just blended. Mix in the chopped walnuts. Roll dough into 1 inch balls, and place them 2 inches apart on an ungreased cookie sheet.
- Bake for 12 minutes in the preheated oven. When cool, roll in remaining confectioners' sugar. I also like to roll mine in the sugar a second time.
Working Without Dairy
Adapting baked goods containing high fat percentages requires respecting the physical properties of the substitute you choose. Substituting standard butter with plant-based stick margarine at a one-to-one ratio functions reliably because these alternatives retain enough emulsified water and solid fat to mimic the creaming behavior of dairy. Whichever lipid you select, beat it thoroughly with the vanilla extract until the mixture is exceptionally smooth before incorporating any dry components.
Achieving Structural Integrity
Preventing these confections from spreading flat or turning tough relies entirely on managing gluten development and oven temperature. Mixing the flour and confectioners' sugar directly into the creamed base just until blended stops the flour proteins from forming elastic strands that ruin the delicate, crumbly texture. Bake the molded one-inch dough balls at precisely 350 degrees Fahrenheit for 12 minutes, watching for a pale set rather than golden browning.
Coating Mechanics
Applying the powdered sugar finish requires timing the temperature of the baked spheres to ensure proper adhesion without melting the coating into a sticky glaze. Rolling them once while warm lets the exterior fats slightly melt and anchor the initial layer, while a second roll after complete cooling provides that classic opaque white finish. Storing the finished pastries in an airtight container at room temperature preserves their distinct mouthfeel for up to one week.
