Russian Tea Cookies

I know it's strange that one day I am writing about Weight Watchers and the next I am back to cookies, but this is the final recipe in my Joey Baking Series.  Besides, Weight Watchers isn't really about denying yourself things, but rather portion control. You can have all the baked goods I am writing about as long as you don't have too many in one sitting like Marya.

Russian Tea Cookies always remind me of Christmas and this most recent Christmas was the first time Joey made them. As with all of Joey's baking these are perfect. I always find that Russian Tea Cookies are the cookie that you only end up getting one of for some reason, so what a treat to have an entire plate full! Joey most recently made these for Karolyn's baby shower and we also put them in the gift bags.

They key to making these perfectly is a good cookie scoop. If you don't have one I totally recommend getting one. They are only about $11 and, if you bake, you will use it often. Another thing you need is patience, of which I don't have, so we let Joey do all the baking. He's better at it anyway. This recipe is based on Anne Thornton's from the Food Network show Dessert First.

Ingredients


  • 1 1/2 sticks butter
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 teaspoon almond extract
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons baking powder
  • 4 cups sifted all-purpose flour
  • Salt
  • 1 1/3 cups roasted, salted, chopped pecans
  • Confectioners' sugar, for rolling


Instructions
  1. Preheat the oven to 350 degrees F.
  2. Add the butter to your standing mixer, put it on medium speed, then add your sugar right into the bowl. Turn it up so it gets nice and fluffy. 
  3. Stop the mixer and scrape down the edges. Continue to beat it until it's almost white. 
  4. Add your eggs. Keep the mixer on low and add them 1 at a time. 
  5. Wait to add the other egg until the first one is fully incorporated into the butter and sugar. 
  6. Add the almond and vanilla extracts.
  7. Add the baking powder to the flour and whisk really well, fully incorporating the baking powder into the flour and making sure any little clumps of flour are broken up.
  8. Add just a pinch of salt. 
  9. Add the flour mixture slowly to the butter mixture. 
  10. Add in the pecans on slow speed.
  11. Scoop the batter with a small ice cream scooper, melon baller, or even a soup spoon, just make sure they are all the same size. And don't worry about spacing them out too much on the baking sheet, they aren't going to spread out, they're going to stay like little balls.
  12. Put the trays in the fridge for an hour or so. You want the butter to harden up, making the cookies crispy and delicious when baked.
  13. Bake for 15 minutes until they are golden brown. 
  14. While still warm, roll them in confectioners' sugar. It will adhere slightly to the cookies, looking like snowballs.

3 comments:

Marya June 17, 2011 at 11:05 AM  

Now, you can't blame me for bringing some in to share with co-workers, and then eating them ALL. You just didn't need to use my real name. hahahahaha :)

Sheliza June 17, 2011 at 2:58 PM  

Now these are MY kind of cookies!! I really do need to invest in a cookie scoop. I cook/bake ALL the time and it is amazing how many things I don't own. Thanks for sharing!! :)

AlyssaJacobs June 20, 2011 at 10:48 AM  

Hello Joey,

My name is Alyssa Jacobs. I have been reading through your blog and I am finding it very interesting. I love to write and I think I could make a great contribution to your page. If this is something that you would be interested in, then shoot me a quick email when you get a chance.

Kind regards,
Alyssa Jacobs

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About Sean & Joey

Joey and I are just a couple of guys living in San Francisco. I love cooking and we both like trying new things. Planning our meals is one of our "together" things. I hope you enjoy our blog! - Sean

Dedication

This blog is dedicated to the two most important people in my life - my mom, Ernee Jean O'Brien, and my partner Joey Concepcion. They both have showered me with unconditional support and love and have always encouraged me to be myself. I will always miss my mom and I don't know what I would do without Joey.

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