Elegant Tea Cakes
Very elegant cookie, fit for weddings, celebrations and just setting by the fire with a tall cold glass of milk. A nice birthday surprise as I gave to my 30 year old daughter, she was very pleased.
Very elegant cookie, fit for weddings, celebrations and just setting by the fire with a tall cold glass of milk. A nice birthday surprise as I gave to my 30 year old daughter, she was very pleased.
- Carbohydrate 37.64705501625 g
- Cholesterol 39.2708333333333 mg
- Fat 13.6520201782292 g
- Fiber 1.04141668979327 g
- Protein 3.57664041666667 g
- Saturated Fat 7.55227886897916 g
- Serving Size 1 1 Serving (62g)
- Sodium 82.903497615625 mg
- Sugar 36.6056383264567 g
- Trans Fat 0.988719046435418 g
- Calories 286 calories
Step-by-step
- Beat butter until light and fluffy, then beat in 2 tablespoons of the sugar, egg yolk, vanilla and almonds.
- Gradually add flour and salt, beating to blend thoroughly.
- Roll dough the size of large walnuts into round balls.
- Place 1 1/2 inches apart on ungreased baking sheets.
- Bake in a 300 F oven until light browned (about 25 -30 minutes).
- As soon as they come from oven let cool slighty, then roll cookie into powdered sugar.
- Set aside and cool until all cookies are rolled once.
- The repeat starting with the first cookie and roll again in sugar.
- Set aside on wax paper and cool completely.
- Store in airtight containers, layter between sheets of wax paper.
Powdered sugar behaves unpredictably in winter kitchen air, absorbing ambient moisture before cookies hit the cooling rack. Butter must reach precisely sixty-five degrees Fahrenheit before creaming, ensuring the fat traps enough air to prevent dense, heavy rounds. Coarsely chopped pecans require careful folding so the edges do not tear the gluten strands during mixing. Standard baking sheets work well here, though unlined aluminum prevents excessive bottom browning at low oven temperatures.
The Double-Rolling Method
Hot cookies demand immediate attention when exiting the three hundred degree oven. Rolling them once while piping hot melts the initial layer of powdered sugar into a smooth glaze. Allowing that first coating to set for ten minutes creates a sturdy base. Rolling the cookies a second time builds an opaque, snow-white finish that persists during long storage windows.
- Bake precisely for twenty-five to thirty minutes until edges show a pale golden hue.
- Layer cooled cookies between sheets of wax paper inside airtight containers.
- Substitute walnuts for pecans at a one-to-one ratio if availability requires.
