May 16, 2011

Russian Tea Cakes or Butterballs

A few months ago, I discovered the delicious cookies called Russian Tea Cakes during a dinner in Orlando, organised by a very nice Korean lady (and very good cook too!).

The recipe is very simple

  • 1 stick butter (113 gr)
  • 1 cup chopped walnut (250 gr)
  • 1 tsp vanilla
  • 4 TBS powder sugar plus more for rolling cookies
  • 1 cup flour (250 gr)
Cream butter in a large mixing bowl. Add the vanilla then gradually add the 4TBS powder sugar, beating until light and fluffy. Sift the flour. Add gradually to the butter mixture. Add the walnuts and mix well.
Shape the dough into 1-inch balls and place 2 inches apart on ungreased baking sheets. Flatten slightly using the bottom of a glass, then bake for 20 minutes, or until edges are very lightly browned. Remove the cookies from the baking sheets and roll in powdered sugar while still hot. Cool on wire racks and roll cookies again in powdered sugar before serving.

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