Chef Johns Russian Tea Cakes Recipes

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CHEF JOHN'S RUSSIAN TEA CAKES



Chef John's Russian Tea Cakes image

As the old joke goes, these Russian tea cakes might not be Russian, but at least they're not cakes. No one knows exactly how these came to be known as Russian tea cakes but, nevertheless, they are quite delicious.

Provided by Chef John

Categories     Tea Cakes and Biscuits

Time 30m

Yield 14

Number Of Ingredients 8

1 cup unsalted butter, room temperature
1 ⅓ cups confectioners' sugar, divided
1 cup finely chopped toasted walnuts
⅛ teaspoon salt
1 teaspoon vanilla extract
2 cups all-purpose flour
2 tablespoons all-purpose flour
1 cup confectioners' sugar for dusting, or more as needed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Arrange rack in center position of oven.
  • Place butter, 1/3 cup packed powdered sugar, walnuts, salt, and vanilla in a bowl. Top with the flour. Mix with your clean hands until the dough starts to clump up. Keep mixing by hand until all the flour and clumps of butter are evenly mixed into the dough and it can be easily formed into balls.
  • Scoop out dough and roll by hand into uniformly round balls, just slightly larger than 1 inch. Place on a rimmed baking sheet lined with a silicone baking mat about 2 inches apart.
  • Bake in preheated oven until lightly golden, 15 to 25 minutes depending on the size of the cookies.
  • Let cool exactly 5 minutes then roll in remaining 1 cup confectioners' sugar. Let cookies cool completely and toss them again in the confectioners' sugar.

Nutrition Facts : Calories 320.7 calories, Carbohydrate 36.1 g, Cholesterol 34.9 mg, Fat 18.8 g, Fiber 1.1 g, Protein 3.4 g, SaturatedFat 8.9 g, Sodium 23.3 mg, Sugar 20.4 g

CHEF JOHN'S RUSSIAN TEA CAKES



Chef John's Russian Tea Cakes image

As the old joke goes, these Russian tea cakes might not be Russian, but at least they're not cakes. No one knows exactly how these came to be known as Russian tea cakes but, nevertheless, they are quite delicious.

Provided by Chef John

Categories     Desserts     Cookies     Butter Cookie Recipes     Tea Cakes and Biscuits Recipes

Time 30m

Yield 14

Number Of Ingredients 8

1 cup unsalted butter, room temperature
1 ⅓ cups confectioners' sugar, divided
1 cup finely chopped toasted walnuts
⅛ teaspoon salt
1 teaspoon vanilla extract
2 cups all-purpose flour
2 tablespoons all-purpose flour
1 cup confectioners' sugar for dusting, or more as needed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Arrange rack in center position of oven.
  • Place butter, 1/3 cup packed powdered sugar, walnuts, salt, and vanilla in a bowl. Top with the flour. Mix with your clean hands until the dough starts to clump up. Keep mixing by hand until all the flour and clumps of butter are evenly mixed into the dough and it can be easily formed into balls.
  • Scoop out dough and roll by hand into uniformly round balls, just slightly larger than 1 inch. Place on a rimmed baking sheet lined with a silicone baking mat about 2 inches apart.
  • Bake in preheated oven until lightly golden, 15 to 25 minutes depending on the size of the cookies.
  • Let cool exactly 5 minutes then roll in remaining 1 cup confectioners' sugar. Let cookies cool completely and toss them again in the confectioners' sugar.

Nutrition Facts : Calories 320.7 calories, Carbohydrate 36.1 g, Cholesterol 34.9 mg, Fat 18.8 g, Fiber 1.1 g, Protein 3.4 g, SaturatedFat 8.9 g, Sodium 23.3 mg, Sugar 20.4 g

CHEF JOHN'S RUSSIAN TEA CAKES



Chef John's Russian Tea Cakes image

As the old joke goes, these Russian tea cakes might not be Russian, but at least they're not cakes. No one knows exactly how these came to be known as Russian tea cakes but, nevertheless, they are quite delicious.

Provided by Chef John

Categories     Tea Cakes and Biscuits

Time 30m

Yield 14

Number Of Ingredients 8

1 cup unsalted butter, room temperature
1 ⅓ cups confectioners' sugar, divided
1 cup finely chopped toasted walnuts
⅛ teaspoon salt
1 teaspoon vanilla extract
2 cups all-purpose flour
2 tablespoons all-purpose flour
1 cup confectioners' sugar for dusting, or more as needed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Arrange rack in center position of oven.
  • Place butter, 1/3 cup packed powdered sugar, walnuts, salt, and vanilla in a bowl. Top with the flour. Mix with your clean hands until the dough starts to clump up. Keep mixing by hand until all the flour and clumps of butter are evenly mixed into the dough and it can be easily formed into balls.
  • Scoop out dough and roll by hand into uniformly round balls, just slightly larger than 1 inch. Place on a rimmed baking sheet lined with a silicone baking mat about 2 inches apart.
  • Bake in preheated oven until lightly golden, 15 to 25 minutes depending on the size of the cookies.
  • Let cool exactly 5 minutes then roll in remaining 1 cup confectioners' sugar. Let cookies cool completely and toss them again in the confectioners' sugar.

Nutrition Facts : Calories 320.7 calories, Carbohydrate 36.1 g, Cholesterol 34.9 mg, Fat 18.8 g, Fiber 1.1 g, Protein 3.4 g, SaturatedFat 8.9 g, Sodium 23.3 mg, Sugar 20.4 g

CHEF JOHN'S RUSSIAN TEA CAKES



Chef John's Russian Tea Cakes image

As the old joke goes, these Russian tea cakes might not be Russian, but at least they're not cakes. No one knows exactly how these came to be known as Russian tea cakes but, nevertheless, they are quite delicious.

Provided by Chef John

Categories     Tea Cakes and Biscuits

Time 30m

Yield 14

Number Of Ingredients 8

1 cup unsalted butter, room temperature
1 ⅓ cups confectioners' sugar, divided
1 cup finely chopped toasted walnuts
⅛ teaspoon salt
1 teaspoon vanilla extract
2 cups all-purpose flour
2 tablespoons all-purpose flour
1 cup confectioners' sugar for dusting, or more as needed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Arrange rack in center position of oven.
  • Place butter, 1/3 cup packed powdered sugar, walnuts, salt, and vanilla in a bowl. Top with the flour. Mix with your clean hands until the dough starts to clump up. Keep mixing by hand until all the flour and clumps of butter are evenly mixed into the dough and it can be easily formed into balls.
  • Scoop out dough and roll by hand into uniformly round balls, just slightly larger than 1 inch. Place on a rimmed baking sheet lined with a silicone baking mat about 2 inches apart.
  • Bake in preheated oven until lightly golden, 15 to 25 minutes depending on the size of the cookies.
  • Let cool exactly 5 minutes then roll in remaining 1 cup confectioners' sugar. Let cookies cool completely and toss them again in the confectioners' sugar.

Nutrition Facts : Calories 320.7 calories, Carbohydrate 36.1 g, Cholesterol 34.9 mg, Fat 18.8 g, Fiber 1.1 g, Protein 3.4 g, SaturatedFat 8.9 g, Sodium 23.3 mg, Sugar 20.4 g

RUSSIAN TEA CAKES



Russian Tea Cakes image

There's no feeling quite as blissful as your first bite of one of these cookies. Whether you call them Russian tea cakes, Mexican wedding cookies or snowballs, there's no denying that they're essential to bake during the Christmas season. A shortbread-like dough, studded with chopped nuts, bakes up to a texture that's beautifully sandy and tender, never dry or crumbling to bits. The classic finish for them is a roll through powdered sugar-just like dashing through the winter snow! Make this recipe and you'll be part of a legacy of bakers who have made Russian Tea Cakes one of the most anticipated treats of the season.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 48

Number Of Ingredients 7

1 cup butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla
2 1/4 cups Gold Medal™ all-purpose flour
3/4 cup finely chopped nuts
1/4 teaspoon salt
Powdered sugar

Steps:

  • Heat oven to 400°F.
  • Mix butter, 1/2 cup powdered sugar and the vanilla in large bowl. Stir in flour, nuts and salt until dough holds together.
  • Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet.
  • Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on wire rack.
  • Roll warm cookies in powdered sugar; cool on wire rack. Roll in powdered sugar again.

Nutrition Facts : Calories 75, Carbohydrate 6 g, Cholesterol 0 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 55 mg

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