|Cake: it's what's for dinner|
|Have cookies, will travel|
|Hint of lemon|
|Suggested serving size|
Russian Tea Cakes
Be sure to pulse the nuts very finely, as this will help ensure a lighter texture in the finished cookies. For Mexican wedding cakes, use hazelnuts and add 2 teaspoons of ground cinnamon to the powdered sugar coating. Makes about 80 cookies.
2 cups hazelnuts, walnuts, or almonds
2 cups (4 sticks) butter, room temperature
2 tablespoons vanilla paste or vanilla extract
1 lemon, zested
1 cup powdered sugar + 2 cups for dusting
1/2 teaspoon salt
4 1/2 cups cake flour
Preheat an oven to 400 F.
Pulse the nuts in a stand mixer until finely ground into small niblets. Hold in reserve.
Add 1 cup powdered sugar and beat until well blended.
Mix in flour until fully incorporated, then beat in the nuts.
|Lots of dough|
|Remember to use gentle pressure. You want the balls to be firmly packed, but not dense|
|This is the first coat (some people do up to 3). Heat and oil from the cookie transmogrify the powder into a glaze|