Russian tea biscuits
Votes: 1
Time: 50 min.
Complexity: easily
Servings: 72
Complexity: easily
Servings: 72
Nutritional value per serving:
Calories 146, total fat 6 G., saturated fats 3 G., proteins 2 G., carbohydrates 23 G., fiber 1 G., cholesterol 19 mg, sodium 25 mg, sugar 12 G.
Calories 146, total fat 6 G., saturated fats 3 G., proteins 2 G., carbohydrates 23 G., fiber 1 G., cholesterol 19 mg, sodium 25 mg, sugar 12 G.
These cookies have other names, such as Mexican cookies or Italian wedding cookies, but they originate in neither of those countries, nor in Russia. They were invented in the United States. Nevertheless, the cookies are very tender and delicious, with a wonderful nutty aftertaste. Give them a try, and this recipe might just become your favorite for the holidays.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Christmas cookies
- 8 cups sifted premium flour
- 4 tsp baking powder
- 1.5 cups butter (330 g)
- 3 tbsp. sugar
- 4 eggs
- 2 tsp almond extract
- 2 tsp vanilla extract
Option 2
- Half a batch of Christmas cookie dough, at room temperature
- 1 and 1/3 cups toasted salted pecans, chopped
- 2 cups powdered sugar
We recommend
Recipes with similar ingredients: shortcrust pastry, eggs, almond extract, pecans
Cooking the dish according to the recipe:
- In a large bowl, combine the cookie dough and nuts. Cover and refrigerate for about 1 hour.
- Preheat oven to 175°C.
- Form the chilled dough into 2.5 cm (1-inch) balls and place them on a baking sheet, spacing them 2 inches (5 cm) apart. Bake until the edges of the cookies begin to brown, 12–15 minutes. Remove from the oven and place on a wire rack for about 5 minutes.
- While the cookies are cooling, line another baking sheet with waxed paper. Sprinkle with 1 cup powdered sugar and place the slightly cooled cookies in the powdered sugar. Place the remaining 1 cup powdered sugar in a fine-mesh sieve and sprinkle it over the cookies.
- Christmas cookies: Preheat oven to 175°C.
In a large bowl, combine the flour and baking powder. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar until fluffy. Mix in the eggs, almond extract, and vanilla extract. Turn off the mixer and slowly add the flour mixture, a third at a time, until a stiff dough forms. - Divide the dough into 4 parts. Use two of the parts to make Christmas cookies, and set the other half aside for Russian cookies.
- Cut out the cookies:
On a lightly floured surface, roll out a portion of the cookie dough to a thickness of 0.5 cm. Cut out shapes using cookie cutters. Place the cookies on lightly greased baking sheets. Bake until light golden brown, about 10 minutes, rotating the baking sheets halfway through baking. Let the cookies cool on the baking sheets for about 5 minutes, then transfer them to a wire rack to cool completely.
Author of the recipe - Anne Thornton is an American pastry chef and food writer who rose to prominence as the host of the Food Network television series "Dessert First with Anne Thornton."
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