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    Home » Cookies » Russian Tea Cakes

    December 13, 2016 · Updated March 14, 2023

    Russian Tea Cakes

    3 Comments

    · by Amanda Gajdosik

    Shortbread and I don’t really get along.

    Russian Tea Cakes | www.midwestniceblog.com

    We’re frenemies, if you will.

    See, I love to eat shortbread. Buttery, crispy, tender. With a cup of tea or coffee? I’m in heaven. Coated in chocolate or filled with nuts? I’m in double heaven.

    Russian Tea Cakes | www.midwestniceblog.com

    But shortbread doesn’t seem to love me. I can follow a recipe to its exacting specifications. I can make my own modifications. Either way, it doesn’t matter, the dough won’t turn out. It’ll spread or be too dry, it’s just never quite right.

    Maybe it’s more like unrequited love than a frenemies situation then. Because I love shortbread, but it doesn’t love me. Sigh.

    Russian Tea Cakes | www.midwestniceblog.com

    Luckily, these little fellas are here to rescue me from a life of loneliness. They love me just as much as I love them! And they’re easier than any shortbread recipe I’ve tried and turn out every.single.time.

    Russian Tea Cakes | www.midwestniceblog.com

    They’re dependable, loyal, a hit with the whole family. Everything I’ve been looking for in the right partner, er…I mean, cookie! Where was I…?

    Russian Tea Cakes | www.midwestniceblog.com

    Right, cookies! These Russian Tea Cakes! Or Swedish Tea Cakes. Or Mexican Wedding Cookies. Whatever you want to call them. (A rose by any other name, afterall.) They’re buttery and nutty and subtly sweet, they absolutely melt in your mouth. You can use pecans or walnuts, or a mixture of both!

    Russian Tea Cakes | www.midwestniceblog.com

    Plus, unlike those pesky shortbread recipes, there’s no chilling or waiting for the dough to be ready. Just blend, scoop and bake! Of course, if you wanted to, you can blend, scoop and freeze then just pop the frozen cookies onto a baking sheet when you’re feeling a bit heartsick and bake them up fresh.

    Eat your heart out, it’s ok.

    Russian Tea Cakes

    (Makes 4 dozen small cookies)

    2 cups flour

    1 tsp. salt

    6 tablespoon sugar

    1 cup (2 sticks) unsalted butter, at room temperature

    2 tsp. vanilla

    2 cups finely chopped nuts (either pecans or walnuts, or a mixture of both)

    Powdered sugar for rolling

    Reheat oven to 350 degrees. Line baking sheets with parchment and set aside.

    Whisk together the flour, salt, and sugar, set aside.

    Cream together butter and vanilla. Add dry ingredients, mix until blended. Stir in nuts until a crumbly dough forms.

    Using a small cookie scoop, portion out dough onto prepared cookie sheets, leaving 1 inch between cookies.

    Bake in preheated oven for 15 – 20 minutes, until the bottoms of the cookie are a light golden brown.

    Remove from oven and allow to cool on rack for a few minutes, until cool enough to handle. Generously coat in powdered sugar. Allow to cool to room temperature and then coat again in powdered sugar.

    Cookies can be stored in an airtight container at room temperature for three days.

    Russian Tea Cakes | www.midwestniceblog.com

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    Comments

    1. BeaFreitas says

      December 13, 2016 at 4:52 pm

      These look delicious! I really all the photos too! Thank you so much for sharing with us!

      Reply
      • Amanda says

        December 13, 2016 at 4:56 pm

        People like you who are so encouraging and kind are why I share! That, and, you know, sugar 🙂

        Reply
        • BeaFreitas says

          December 13, 2016 at 5:03 pm

          Haha, sugar is quite great!

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    Amanda, a food photographer and recipe developer, leans against a kitchen counter. She is smiling and holding a camera. She wears a white shirt and black jeans.
    Hi! I'm Amanda, and I believe in good food for good people. I hope you enjoy the homemade recipes you'll find on my site.
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