Russian Tea Cakes
Russian Tea Cakes
Ingredients
- 1 3/4 cups (430 ml) unbleached all-purpose flour
- 1/2 cup (125 ml) blanched hazelnuts, toasted and chopped
- Pinch of salt
- 3/4 cup (180 ml) unsalted butter, softened
- 1 1/2 cups (375 ml) icing sugar
- 1/2 teaspoon (2.5 ml) vanilla extract
Instructions
- With the rack in the middle position, preheat the oven to 200 °C (400 °F). Line a baking sheet with parchment paper.
- In a bowl, combine the flour, nuts, and salt. Set aside.
- In another bowl, cream the butter with 125 ml (1/2 cup) of the sugar and the vanilla with an electric mixer. With a wooden spoon, stir in the dry ingredients.
- With a 15 ml (1 tablespoon) ice cream scoop or with your hands, shape the dough into small balls, slightly flattening the base.
- Place on the baking sheet and bake for about 12 minutes or until the cookies begin to brown.
- Right out of the oven, dredge the cookies, one at a time, in the remaining icing sugar. Shake to remove any excess and place on a cold baking sheet. Cool completely, then dredge again in the icing sugar and shake to remove excess.
Russian Tea Cakes