Russian Tea Cakes, also known as Mexican Wedding Cakes or Snowball Cookies, are a delightful treat that brings warmth and joy to any occasion. Despite their name, these cookies are actually a beloved American tradition, especially during the holiday season. They are known for their soft, buttery texture and the delightful crunch of nuts, all wrapped in a layer of powdered sugar. Below, I’ll guide you through the step-by-step process of making these delicious cookies, ensuring you achieve perfect results.
Ingredients
To make Russian Tea Cakes, you’ll need the following ingredients:
- Unsalted Butter: 200g (or 1 cup, softened)
- Powdered Sugar (for mixing): 65g (or 1/2 cup)
- Powdered Sugar (for coating): About 110g (or 3/4 cup, extra for rolling)
- Vanilla Extract: 5ml (or 1 teaspoon)
- All-Purpose Flour: 270g (or 2 1/4 cups)
- Salt: 1g (or a pinch)
- Chopped Nuts: 110g (or 3/4 cup, such as pecans or walnuts)
- Feel free to adjust the quantity of nuts based on your preference for a crunchier texture.
Equipment
Here’s what you’ll need in terms of equipment:
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Baking sheets
- Parchment paper or baking parchment
- Cooling rack
- Rubber spatula
- Small spoon for portioning dough
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 375°F (or 190°C). Line your baking sheets with parchment paper to prevent the cookies from sticking.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, add the softened unsalted butter and 1/2 cup of powdered sugar. Use an electric mixer on medium speed to cream the butter and sugar together until the mixture is light and fluffy. This should take about 2-3 minutes. Alternatively, you can use a hand whisk if you prefer a more manual approach.
Step 3: Add Vanilla Extract
Once the butter and sugar are well combined, add 1 teaspoon of vanilla extract. Mix until fully incorporated. The vanilla will enhance the overall flavor of your cookies, providing a delightful aromatic scent.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together 2 1/4 cups of all-purpose flour and a pinch of salt. Gradually add the flour mixture to the butter mixture, using a rubber spatula to fold the ingredients together. Mix until just combined; be careful not to overmix, as this can lead to tough cookies.
Step 5: Add the Nuts
Fold in the chopped nuts (about 3/4 cup) into the dough. The nuts add texture and a delightful crunch to each bite. Mix until the nuts are evenly distributed throughout the dough.
Step 6: Form the Dough Balls
Using a small spoon or your hands, portion out the dough and roll it into 1-inch balls. Place the dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow for expansion during baking.
Step 7: Optional Step: Chill the Dough
If the dough feels too soft to handle, you can chill it in the refrigerator for about 30 minutes. This will make it easier to roll into balls and prevent them from spreading too much in the oven.
Step 8: Bake the Cookies
Place the baking sheets in the preheated oven and bake for 7-8 minutes, or until the edges of the cookies are just beginning to turn golden brown. Be careful not to overbake, as the cookies should remain soft inside.
Step 9: Cool and Coat with Powdered Sugar
Remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. This will allow them to firm up slightly. Once they’re cool enough to handle, transfer them to a cooling rack.
While the cookies are still warm, roll them in the extra powdered sugar (about 3/4 cup) to coat them evenly. The powdered sugar will stick to the warm cookies, creating a beautiful snowball effect. If desired, you can roll them in powdered sugar again once they’ve cooled completely for an even thicker coating.
Tips for Perfect Russian Tea Cakes
Room Temperature Butter: Make sure the butter is softened to room temperature before starting. This ensures it creams smoothly with the powdered sugar.
Don’t Overmix: Overmixing the dough can lead to tough cookies. Mix until just combined.
Chill the Dough: If the dough is too soft, chilling it can make it easier to work with and prevent spreading in the oven.
Watch the Baking Time: Russian Tea Cakes should remain soft inside, so be careful not to overbake them.
Powdered Sugar Timing: Roll the cookies in powdered sugar while they’re still warm to ensure the sugar sticks properly.
Variations and Flavor Additions
While classic Russian Tea Cakes are delicious on their own, there are endless possibilities for flavor variations. Here are a few ideas to inspire you:
Chocolate Chips: Add a handful of chocolate chips to the dough for a chocolatey twist.
Spices: Incorporate a pinch of cinnamon or nutmeg for a warm, spicy flavor.
Dried Fruit: Mix in some chopped dried cranberries or cherries for a burst of sweetness and tang.
Lemon Zest: Add a tablespoon of freshly grated lemon zest for a refreshing citrus flavor.
Espresso Powder: Dissolve a teaspoon of espresso powder in a tablespoon of hot water and add it to the dough for a mocha flavor.
Feel free to experiment with different ingredients to find your perfect combination.
Conclusion
Russian Tea Cakes are a timeless classic that bring joy to any occasion. With their soft, buttery texture and delightful crunch of nuts, they’re a perfect treat to enjoy with a cup of tea or coffee. By following the step-by-step instructions above, you’ll be able to make perfect Russian Tea Cakes that will impress your friends and family. Whether you’re making them for a holiday gathering or just a weekend treat, these cookies are sure to delight everyone who tries them. So, gather your ingredients, preheat your oven, and start baking—you won’t be disappointed!
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