RUSSIAN TEA CAKES RECIPE - BETTYCROCKER.COM
There’s no feeling quite as blissful as your first bite of one of these cookies. Whether you call them Russian tea cakes, Mexican wedding cookies or snowballs, there’s no denying that they’re essential to bake during the Christmas season. A shortbread-like dough, studded with chopped nuts, bakes up to a texture that’s beautifully sandy and tender, never dry or crumbling to bits. The classic finish for them is a roll through powdered sugar—just like dashing through the winter snow! Make this recipe and you’ll be part of a legacy of bakers who have made Russian Tea Cakes one of the most anticipated treats of the season.
Provided by Betty Crocker Kitchens
Total Time 1 hours 15 minutes
Prep Time 1 hours 0 minutes
Yield 48
Number Of Ingredients 7
Steps:
- Heat oven to 400°F.
- Mix butter, 1/2 cup powdered sugar and the vanilla in large bowl. Stir in flour, nuts and salt until dough holds together.
- Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet.
- Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on wire rack.
- Roll warm cookies in powdered sugar; cool on wire rack. Roll in powdered sugar again.
Nutrition Facts : Calories 75 , CarbohydrateContent 6 g, CholesterolContent 0 mg, FatContent 1 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 1 g, ServingSize 1 Serving, SodiumContent 55 mg
POPPY SEED TEA CAKE RECIPE - NYT COOKING
Poppy seeds belong to the small-but-mighty clan of ingredients: Their flavor is nutty, their aroma earthy, and their color, a gorgeous blue-black, dramatic. Even though they’re minuscule, they crack pleasantly under a light bite. Sprinkle poppy seeds over something sweet or savory and you add interest. Give the seeds a star turn and you add surprise. Although this simple loaf cake includes vanilla extract and lemon juice, it’s the flavor that you get from an abundance of poppy seeds that brings everyone back for more. The cake can be served plain, but it’s pretty spread with white icing and speckled with seeds. Remember that because poppy seeds are oily, they can go rancid — store them in the freezer and taste a few before using them.
Provided by Dorie Greenspan
Total Time 1 hours 30 minutes
Yield 10 servings
Number Of Ingredients 13
Steps:
- Make the cake: Center a rack in the oven and heat oven to 350 degrees. Butter and flour an 8 1/2-inch loaf pan. Place the pan on 2 stacked baking sheets or an insulated baking sheet.
- Whisk together the flour, baking powder and salt in a small bowl. Put the sugar in a large bowl, add the lemon or tangerine zest, and rub together with your fingers until the sugar is moist and aromatic. Add the eggs, one by one, whisking each vigorously before adding the next. Whisk in the juice and vanilla, and then whisk in the heavy cream until smooth.
- Add the flour mixture in 3 additions, using the whisk to gently stir the dry ingredients into the batter. When the flour is incorporated, add the butter in 2 additions, again stirring gently with the whisk. You should have a thick, smooth, shiny batter. Switch to a flexible spatula and stir in the poppy seeds. Scrape the batter into the pan.
- Bake until the cake has risen and cracked along the center and, most important, a tester inserted deep into the cake comes out clean, 60 to 70 minutes. Take a look at it after about 45 minutes and tent it loosely with foil if it’s getting too dark too fast.
- Transfer the pan to a rack, cool for 5 minutes, and then run a table knife between the cake and the sides of the pan. Unmold the cake, then turn it right side up onto the rack. Cool to room temperature.
- Make the glaze, if you like: Stir together the confectioners' sugar and 1 tablespoon lemon juice until smooth. If needed, add more juice, a drop at a time, until you have an icing that falls slowly from the tip of a spoon. Spread it over the cooled cake to coat evenly, sprinkle with poppy seeds and let stand until set. Wrapped well, the cake will keep at room temperature for about 4 days; unglazed, it can be frozen for up to 1 month.
More about "tea cake cookie recipe recipes"
EARL GREY YOGURT CAKE RECIPE | BON APPéTIT
A tea cake that's true to its name, this loaf harnesses the power of citrusy Earl Grey tea for its distinct flavor. Lemon poppyseed can't hold a candle. Because high quality loose-leaf tea is often much more fragrant and flavorful than tea bags, you won’t need as much of it. If you’re using tea bags, just snip them open and measure out the tea inside.
From bonappetit.com
Reviews 4.5
From bonappetit.com
Reviews 4.5
- Let cool 15 minutes in pan, then run a butter knife or offset spatula between the cake and pan to release. Lift it out using parchment overhang and transfer to a wire rack. Serve warm or room temperature (or even better, toast slices and slather them with butter!).
See details
RUSSIAN TEA CAKES RECIPE - FOOD NETWORK
From foodnetwork.com
Reviews 4.4
Total Time 1 hours 10 minutes
Category dessert
Cuisine russian
Reviews 4.4
Total Time 1 hours 10 minutes
Category dessert
Cuisine russian
- Once they are completely cooled, cookies may be stored in airtight containers for up to 1 week.
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PARISIAN COOKIE CAKE RECIPE - NYT COOKING
A cross between an American chocolate chip cookie and a French shortbread, this treat was inspired by one created by François Perret, the pastry chef of the Ritz hotel in Paris and its patisserie, Le Comptoir. Chewy and crunchy, this cookie as big as a cake is as much fun to eat as it is to make. The base is sweet, tender and caramel-flavored from turbinado sugar. You also catch a bit of nuttiness: That’s the almond butter that’s mixed into it. It’s delicious and intentionally plain because all the excitement is on the top of the cookie, which is paved with chopped almonds and chunks of chocolate, dabbed with caramel and sprinkled with fleur de sel.
From cooking.nytimes.com
Reviews 4
Total Time 45 minutes
Cuisine american, french
From cooking.nytimes.com
Reviews 4
Total Time 45 minutes
Cuisine american, french
- Bake the cookie for 22 to 25 minutes, or until a tester inserted into the center comes out clean. Transfer the baking sheet to a rack and immediately — and carefully — open and lift off the springform. Let the cookie cool to room temperature, then dot the surface with caramel sparingly or generously; if you’d like, you can drizzle the caramel. Sprinkle the top lightly with fleur de sel. Cut the cookie into 10 to 12 wedges, or go rogue and cut it into other shapes. Wrapped, the cookie will keep for about 4 days at room temperature.
See details
RUSSIAN TEA CAKES RECIPE - FOOD.COM
Make and share this Russian Tea Cakes recipe from Food.com.
From food.com
Reviews 5.0
Total Time 19 minutes
Calories 73.1 per serving
From food.com
Reviews 5.0
Total Time 19 minutes
Calories 73.1 per serving
- Roll in powdered sugar again.
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RUSSIAN TEA CAKES RECIPE - LAND O'LAKES
Russian tea cake cookies filled with pecans and coated with powdered sugar will melt in your mouth!
From landolakes.com
Reviews 3.5
Total Time 0 minutes
Category Cake, Shaped, Sweet, Baking, Cookie, Dessert, Dessert
Calories 130 calories per serving
From landolakes.com
Reviews 3.5
Total Time 0 minutes
Category Cake, Shaped, Sweet, Baking, Cookie, Dessert, Dessert
Calories 130 calories per serving
- Shape rounded teaspoonfuls of dough into 1-inch balls. Place 1 inch apart onto ungreased cookie sheets. Bake 18-25 minutes or until very lightly browned. Cool 5 minutes; roll in powdered sugar while still warm and again when cool.
See details
POPPY SEED TEA CAKE RECIPE - NYT COOKING
Poppy seeds belong to the small-but-mighty clan of ingredients: Their flavor is nutty, their aroma earthy, and their color, a gorgeous blue-black, dramatic. Even though they’re minuscule, they crack pleasantly under a light bite. Sprinkle poppy seeds over something sweet or savory and you add interest. Give the seeds a star turn and you add surprise. Although this simple loaf cake includes vanilla extract and lemon juice, it’s the flavor that you get from an abundance of poppy seeds that brings everyone back for more. The cake can be served plain, but it’s pretty spread with white icing and speckled with seeds. Remember that because poppy seeds are oily, they can go rancid — store them in the freezer and taste a few before using them.
From cooking.nytimes.com
Reviews 4
Total Time 1 hours 30 minutes
From cooking.nytimes.com
Reviews 4
Total Time 1 hours 30 minutes
- Make the glaze, if you like: Stir together the confectioners' sugar and 1 tablespoon lemon juice until smooth. If needed, add more juice, a drop at a time, until you have an icing that falls slowly from the tip of a spoon. Spread it over the cooled cake to coat evenly, sprinkle with poppy seeds and let stand until set. Wrapped well, the cake will keep at room temperature for about 4 days; unglazed, it can be frozen for up to 1 month.
See details
EARL GREY YOGURT CAKE RECIPE | BON APPéTIT
A tea cake that's true to its name, this loaf harnesses the power of citrusy Earl Grey tea for its distinct flavor. Lemon poppyseed can't hold a candle. Because high quality loose-leaf tea is often much more fragrant and flavorful than tea bags, you won’t need as much of it. If you’re using tea bags, just snip them open and measure out the tea inside.
From bonappetit.com
Reviews 4.5
From bonappetit.com
Reviews 4.5
- Let cool 15 minutes in pan, then run a butter knife or offset spatula between the cake and pan to release. Lift it out using parchment overhang and transfer to a wire rack. Serve warm or room temperature (or even better, toast slices and slather them with butter!).
See details
RUSSIAN TEA CAKES RECIPE - FOOD NETWORK
From foodnetwork.com
Reviews 4.4
Total Time 1 hours 10 minutes
Category dessert
Cuisine russian
Reviews 4.4
Total Time 1 hours 10 minutes
Category dessert
Cuisine russian
- Once they are completely cooled, cookies may be stored in airtight containers for up to 1 week.
See details
PARISIAN COOKIE CAKE RECIPE - NYT COOKING
A cross between an American chocolate chip cookie and a French shortbread, this treat was inspired by one created by François Perret, the pastry chef of the Ritz hotel in Paris and its patisserie, Le Comptoir. Chewy and crunchy, this cookie as big as a cake is as much fun to eat as it is to make. The base is sweet, tender and caramel-flavored from turbinado sugar. You also catch a bit of nuttiness: That’s the almond butter that’s mixed into it. It’s delicious and intentionally plain because all the excitement is on the top of the cookie, which is paved with chopped almonds and chunks of chocolate, dabbed with caramel and sprinkled with fleur de sel.
From cooking.nytimes.com
Reviews 4
Total Time 45 minutes
Cuisine american, french
From cooking.nytimes.com
Reviews 4
Total Time 45 minutes
Cuisine american, french
- Bake the cookie for 22 to 25 minutes, or until a tester inserted into the center comes out clean. Transfer the baking sheet to a rack and immediately — and carefully — open and lift off the springform. Let the cookie cool to room temperature, then dot the surface with caramel sparingly or generously; if you’d like, you can drizzle the caramel. Sprinkle the top lightly with fleur de sel. Cut the cookie into 10 to 12 wedges, or go rogue and cut it into other shapes. Wrapped, the cookie will keep for about 4 days at room temperature.
See details
RUSSIAN TEA CAKES RECIPE - FOOD.COM
Make and share this Russian Tea Cakes recipe from Food.com.
From food.com
Reviews 5.0
Total Time 19 minutes
Calories 73.1 per serving
From food.com
Reviews 5.0
Total Time 19 minutes
Calories 73.1 per serving
- Roll in powdered sugar again.
See details
RUSSIAN TEA CAKES I RECIPE | ALLRECIPES
I made that recipe for the first time a couple of weeks ago and today, wanting more Russian Tea Cakes decided to try the recipe on this site to compare. Both recipes are excellent. The Betty Crocker recipe calls 2+1/4 cup sifed flour and 1/2 cup sifted confectioner's sugar in the recipe…
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Jul 20, 2017 · Some people say tea cakes remind them of sugar cookies but I think they remind me more of sweet cornbread or pound cake in cookie-biscuit form. They pretty much BEG for tea or coffee. It seems every Southern family has their own take on the authentic way to make tea cakes and this recipe …
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Jul 05, 2019 · A Traditional Southern tea cakes recipe makes simple cookies with more of a cake like taste. They have been pared-down ingredient list which results in a simple flavor. The term “tea cake” comes from the fact that the cookie lends itself to being paired with a cup of hot tea…
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OLD FASHIONED TEA CAKE RECIPE | SOUTHERN LIVING
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From southernliving.com
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This recipe took me back to when I was a little girl growing up in Forrest City, Arkansas. Ms. Lucy (a grandma figure) used to baby sit me and she made tea cakes that looked and tasted JUST LIKE these! I am almost 50 years old and I've tried many tea cake recipes trying to recapture the taste and texture of Ms. Lucy's tea …
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Dec 20, 2021 · This is a simple recipe of tea cakes with butter, eggs, and flour. It uses baking soda and cream of tartar as a leaving agent. Adding cream of tartar makes prevents the sugar from crystallizing and makes the cookies especially soft, which is a key characteristic of tea …
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3 INGREDIENT FRUIT CAKE WITH TEA RECIPE - THE WHOOT
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Oct 21, 2021 · Another delicious afternoon tea idea, a banana bake. Pick a banana cake recipe or a banana bread recipe as a great way to use up ripe bananas. How to serve for afternoon tea: Slice your banana bread or cake into pieces and serve on a tiered cake …
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Jul 05, 2019 · A Traditional Southern tea cakes recipe makes simple cookies with more of a cake like taste. They have been pared-down ingredient list which results in a simple flavor. The term “tea cake” comes from the fact that the cookie lends itself to being paired with a cup of hot tea…
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