Russian Tea Cakes a.k.a. Mexican Wedding Cakes or Polvorones [cookie #1]
Adapted from Epicurious
1 cup (2 sticks or 8 ounces) butter, room temperature
1/2 cups powdered sugar
2 teaspoons vanilla extract
2 cups all purpose flour (I used King Arthur AP unbleached)
1 cup toasted and finely ground walnuts
1 1/2 cups confectioner's sugar for rolling
Using electric mixer, beat butter in large bowl until light and
fluffy. Add powdered sugar and vanilla; beat until well blended.
Beat in flour, then nuts. Divide dough in half; form each half into
ball. Wrap separately in plastic; chill until cold, about 30 minutes.
Preheat oven to 350°F. Whisk 1 1/2 cups powdered sugar in pie dish to blend.
Working with half of chilled dough, roll dough by 2 teaspoonfuls
between palms into balls. Arrange balls on heavy large baking sheet,
spacing 1/2 inch apart. Bake cookies until golden brown on bottom and
just pale golden on top, about 18 minutes. Cool cookies 5 minutes on
baking sheet. Gently toss warm cookies in powdered sugar to coat
completely. Transfer coated cookies to rack and cool completely. Repeat
procedure with remaining half of dough. Makes 45 cookies.
Thelma Lou's Version [cookie #2]
1 cup shortening (crisco), at room temperature
½ cup powdered sugar
2 cups all purpose flour (King Arthur's AP unbleached)
2 teaspoon vanilla
1 cup toasted and finely ground walnuts
confectioner's sugar for rolling cookies in
Preheat oven to 375°F.
Cream together sugar and shortening. Add remaining ingredients and
mix until a very firm dough forms.
Roll dough into balls the size of a small walnut. Bake 12 to 15 minutes at 375°.
Remove from oven and roll in powdered sugar while still HOT.
(Caution, remember, this is culinary napalm, make sure you’re wearing
gloves, or that you’ve coated your fingers in powdered sugar before
grabbing hold of the first cookie!)
Allow to cool at least 15 minutes before serving.
Makes 45 cookies.
Mom's Version Vanilleplatchen [cookie #3]
1/2 cup butter, at room temperature
1/2 cup Crisco, at room temperature
1/2 cup powdered sugar
2 teaspoons vanilla
2 cups flour
1 cup toasted and finely ground walnuts
confectioner's sugar for rolling (the cookies, not you)!
Cream the butter and Crisco until fully combined. Gradually add the sugar; beat until light and fluffy. Add the water and vanilla. Gradually add the flour, beating just until incorporated. Add the ground nuts until mixed in.
Form into 1 inch balls or crescents. Bake at 350* for about 12 to 15 minutes until bottoms are lightly browned.
Let cool slightly on baking sheets and roll in confectioner's sugar while still warm. Cool completely on wire rack. I usually sift more confectioner's sugar over them once they have cooled!
1/2 cup Crisco, at room temperature
1/2 cup powdered sugar
2 teaspoons vanilla
2 cups flour
1 cup toasted and finely ground walnuts
confectioner's sugar for rolling (the cookies, not you)!
Cream the butter and Crisco until fully combined. Gradually add the sugar; beat until light and fluffy. Add the water and vanilla. Gradually add the flour, beating just until incorporated. Add the ground nuts until mixed in.
Form into 1 inch balls or crescents. Bake at 350* for about 12 to 15 minutes until bottoms are lightly browned.
Let cool slightly on baking sheets and roll in confectioner's sugar while still warm. Cool completely on wire rack. I usually sift more confectioner's sugar over them once they have cooled!
1 cup butter, at room temperature
½ cup powdered sugar
2 cups all purpose flour (king Arthur AP unbleached)
2 teaspoon vanilla
1 cup toasted and finely ground pecans
Preheat oven to 325°F.
Cream Together sugar and shortening. Add remaining ingredients and
mix until a very firm dough forms.
Roll dough into balls the size of a small walnut. Bake 25 to 30 minutes.
Remove from oven and cool. Roll in powdered sugar.
Makes 45 cookies.
hummm....you decide.
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