Monday, February 25, 2013

Recipe #18: Russian Tea Cakes

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I whipped these up one morning when I had run out of sweets in the house. I was thankful to have just enough pecans. 

I may have rushed through a little too fast on this one because when I went to form the dough balls the batter wouldn't stick together so I ended up making them about twice the size that was recommended in the book. If this happens to you I suggest just eating one with your cup of tea (the perfect pairing). I ate two last night before bed and regretted it. It just ended up being too much sugar for me (which is weird).

When they are baked make sure to give them a few solid minutes to cool off before rolling them around in the mountain of powdered sugar. I was patient when I did the first batch but when the second batch came out I ran into a time crunch. I put them in the powdered sugar and what ended up happening is the dough came off a bit. If you wait the sugar sticks nicely to the dough and then you just let them cool completely in the sugar and then store or serve.

For full recipe see page 146 in the Dahlia Bakery cookbook.



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