RUSSIAN BUTTERBALL COOKIES RECIPES
RUSSIAN TEA COOKIES RECIPE - FOOD.COM
I got this recipe from a friend, and as always, I changed a few things. Her recipe called for melted butter, but I liked the texture better when it was softened, not melted. It's not "traditional," but when in Hawaii, you just gotta use macadamia nuts. But I like the a mix of pecans and walnuts the best if there are no mac nuts. These cookies are so simple to make and use basic ingredients and are a staple in my holiday goody containers. My nephews love to help me make these, because they know they get to make a mess when they roll them in powdered sugar. I like to make them bite-sized, since the big ones make a mess if you don't pop the whole thing in your mouth! The smallest cookie scooper I have is 25 mm, and they come out about less than half the size of a regular cookie scooper. The little guys bake for 7-8 minutes.
Total Time 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield 4 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. In a large bowl, cream butter and 1/2 cup powdered sugar until smooth. Add almond and vanilla extracts. Slowly add flour and salt to butter mixture, and mix until incorporated. Mix in pecans and walnuts.
- Use a cookie scooper to scoop the dough and then roll into balls (or use your hands to form 1" balls). Bake for 10-12 minutes. (These cookies barely brown, so if they don't look done, it's okay!).
- Roll in powdered sugar while still warm, and roll again when cool.
Nutrition Facts : Calories 914, FatContent 66.1, SaturatedFatContent 31, CholesterolContent 122, SodiumContent 299, CarbohydrateContent 72.7, FiberContent 4.2, SugarContent 15.9, ProteinContent 11.2
PECAN SNOWBALL COOKIES RECIPE (RUSSIAN TEA CAKES ...
Of all holiday cookies, few are as simple and as Southern as our Pecan Snowball Cookies. Also known as Russian tea cakes, these small spheres of buttery vanilla shortbread have crunchy pecan pieces dispersed throughout their crumbly texture. Our recipe is special because we take the time to toast the pecan pieces in the oven before making the dough. A step requiring no more than 10 minutes, toasting the pecans first forces the pecans to release their oils and take on a richer and nuttier flavor. Once they've cooled, these pecans are mixed into the shortbread, their oils perfuming and flavoring the cookie dough. For balance, the cookie dough itself is not very sweet because the cookie balls are coated twice in powdered sugar. The first coating happens minutes after the cookies come out of the oven. The warm exterior of the cookie causes the powdered sugar to stick, and as they cool, the powdered sugar adhering to the surface becomes very sticky. It's this sticky surface that makes the second coating of powdered sugar cling to the cookie and form a dry and powdery sweet casing for the rich and nutty cookie. This recipe makes 4 dozen Pecan Snowball Cookies, so you will have some to share (if you want to).
Provided by Micah A Leal
Categories Desserts
Total Time 1 hours 0 minutes
Yield 4 dozen cookies
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Place chopped pecans in a 9-by-13-inch metal baking dish. Roast in the oven until the pecans have a nutty aroma and are lightly toasted, 6 to 8 minutes. Remove and set aside to cool.
- Beat butter and sugar together until lightened and creamy. Scrape down sides of the bowl and add vanilla extract and salt; beat to combine. Add flour and cooled toasted pecans, and mix on low until incorporated, scraping down the sides of the bowl as needed.
- Line 2 baking sheets with parchment paper. Scoop and shape dough into 1 inch balls, pressing the dough in your hands. (Note: the dough will be very crumbly, so you will be pressing the dough balls into spheres instead of rolling them between your palms.) Place cookies 1/2 inch apart on baking sheets. Bake until lightly browned, about 15 minutes.
- Allow cookies to cool until just cool enough to handle but still quite warm. Roll each cookie in powdered sugar, putting the cookie back on the baking sheet after it's coated in sugar. Allow cookies to cool completely and roll them again in powdered sugar before serving or storing in an airtight container.
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Calories 43.3 calories per serving
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