Russian Tea Cookies
4 people added this to their Recipe Box
This recipe makes 22 cookies servings
Nutritional Info |
|
|---|---|
| Per cookie: about | - |
| cal | 114114 cal |
| pro | 1 g1g pro |
| total fat | 8 g8g total fat |
| sat. fat | 3 g3g sat. fat |
| carb | 11 g11g carb |
| fibre | 1 g1g fibre |
| chol | 11 mg11mg chol |
| sodium | 27 mg27mg sodium |
| potassium | 31 mg31mg potassium |
| % RDI: | - |
| calcium | 11 calcium |
| iron | 33 iron |
| vit A | 44 vit A |
| folate | 88 folate |
- Preparation time: 10 minutes Stand: 10 minutes
- Total time : 14 minutes
In other countries, these powdery snowballs can go by many names, including Mexican wedding cakes and Viennese sugar balls.
Ingredients
- 1 cup walnut pieces 1 cup walnut pieces
- 1 cup all-purpose flour 1 cup all-purpose flour
- 1/4 tsp salt 1/4 tsp salt
- 1/2 cup unsalted butter , softened1/2 cup unsalted butter, softened
- 1 cup icing sugar 1 cup icing sugar
- 1/2 tsp vanilla 1/2 tsp vanilla
Preparation
In food processor, pulse together walnuts, half of the flour and salt until fine; set aside.
In large bowl, beat together butter, 1/3 cup (75 mL) of the icing sugar and vanilla until fluffy; stir in walnut mixture and remaining flour.
Roll by 1 tbsp (15 mL) into balls. Place, about 1 inch (2.5 cm) apart, on parchment paper–lined baking sheets. Bake in 350°F (180°C) oven until light golden, about 14 minutes. Let cool on pans for 10 minutes.
Roll in remaining icing sugar; let cool. Roll again in icing sugar.
In large bowl, beat together butter, 1/3 cup (75 mL) of the icing sugar and vanilla until fluffy; stir in walnut mixture and remaining flour.
Roll by 1 tbsp (15 mL) into balls. Place, about 1 inch (2.5 cm) apart, on parchment paper–lined baking sheets. Bake in 350°F (180°C) oven until light golden, about 14 minutes. Let cool on pans for 10 minutes.
Roll in remaining icing sugar; let cool. Roll again in icing sugar.
Source : Canadian Living Holiday Cookbook: Fall 2010
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