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Russian tea balls
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| Artist: |
_ |
| Categories: |
Cookies & Bars, Desserts, Eastern European, Russian |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1
| cup | (2 sticks) unsalted butter | | | -softened | | 2 1/4
| cup | All-purpose flour | | 1/2
| tsp | Salt | | 2
| cup | Sifted confectioner's sugar | | 3/4
| cup | (3 ounces) chopped walnuts | | 1
| tsp | Vanilla extract |
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Procedures:
| 1 | Position rack in center of the oven and preheat to 375 °F. | | 2 | In a large bowl combine the butter with ?cup of the confectioner"s sugar; beat with an electric mixer until fluffy, about 1 minute. | | 3 | With a spoon, stir in the vanilla, flour, salt and walnuts to form a stiff dough. | | 4 | Using about 2 teaspoons of dough for each cookie, shape half the dough by rolling between hands. | | 5 | Place about 1 ?inches apart on an ungreased baking sheet and bake about 12 minutes, until just pale golden on the bottom. | | 6 | Meanwhile, sift ?cup of the remaining confectioner"s sugar into a 13 by-9-inch pan. | | 7 | As soon as cookies are removed from the oven, use a spatula to transfer them to the sugar, tossing them around to coat; let the cookies cool completely in the sugar and then sift ?cup more sugar over them to coat. | | 8 | Repeat with the remaining cookie dough, using a cool baking sheet to bake them and the remaining ?cup confectioner"s sugar, divided as before, to coat. | | 9 | Makes 4 to 5 dozen |
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