Food recipes
Russian Tea Balls
Russian Tea Balls Ingredients: butter, without salt wheat flour, white, all-purpose, unenriched salt, table sugars, powdered nuts, walnuts, english vanilla extract Directions: Position rack in center of the oven and p...
Russian Tea Balls
Ingredients:
butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
sugars, powdered
nuts, walnuts, english
vanilla extract
Directions:
Position rack in center of the oven and preheat to 375F (190C).
In a large bowl combine the butter with 1/2 cup of the confectioners sugar; beat with an electric mixture until fluffy, about 1 minute.
With a spoon, stir in the vanilla, flour, salt and walnuts to form a stiff dough.
Using about 2 teaspoons of dough for each cookie, shape half the dough by rolling between hands.
Place about 1 1/2 inches apart on an ungreased baking sheet and bake about 12 minutes, until just pale golden on the bottom.
Meanwhile, sift 1/2 cup of the remaining confectioner's sugar into a 13 by 9 inch pan.
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 1/4 cup more sugar over them to coat.
Repeat with the remaining cookie dough, using a cool baking sugar, divided as before, to coat.
Ingredients:
butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
sugars, powdered
nuts, walnuts, english
vanilla extract
Directions:
Position rack in center of the oven and preheat to 375F (190C).
In a large bowl combine the butter with 1/2 cup of the confectioners sugar; beat with an electric mixture until fluffy, about 1 minute.
With a spoon, stir in the vanilla, flour, salt and walnuts to form a stiff dough.
Using about 2 teaspoons of dough for each cookie, shape half the dough by rolling between hands.
Place about 1 1/2 inches apart on an ungreased baking sheet and bake about 12 minutes, until just pale golden on the bottom.
Meanwhile, sift 1/2 cup of the remaining confectioner's sugar into a 13 by 9 inch pan.
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 1/4 cup more sugar over them to coat.
Repeat with the remaining cookie dough, using a cool baking sugar, divided as before, to coat.