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Russian Tea Cakes
Baked for the 2010 Serious Eats Cookie Swap by Natalie Podrazik, tech support and FoSE.
Adapted recipe from Epicurious
Russian Tea Cakes
About This Recipe
| Yield: | Makes about 3 1/2 dozen |
Ingredients
- 2 1/4 cups all purpose flour
- 1/4 teaspoon salt
- 1 cup (2 sticks) butter, room temperature
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 3/4 cup finely chopped husked hazelnuts, toasted
- Powdered sugar
Procedures
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1
Sift flour and salt together. Using electric mixer, cream butter in large bowl until light. Gradually add 1/2 cup sugar and beat until fluffy. Add vanilla. Mix in dry ingredients in 3 batches. Mix in hazelnuts. Refrigerate at least 1 hour or up to 12 hours.
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2
Preheat oven to 400°F. Form dough into 1-inch balls. Space 1 inch apart on ungreased cookie sheet. Bake until just firm to touch, about 15 minutes. Transfer to rack and cool slightly. Roll in powdered sugar. Cool completely. Roll cookies in powdered sugar again. Store in airtight container.
