Melting Moments of Bliss: Mastering Russian Tea Cakes (Recipe III)
Russian Tea Cakes, also known as Mexican Wedding Cookies, Snowball Cookies, or Butterballs, are those delicate, buttery cookies that practically melt in your mouth. They’re a holiday staple for many, but their simple elegance makes them a perfect treat any time of year. This recipe, which I’m calling Recipe III, builds upon traditional methods with some subtle tweaks to achieve an even more tender crumb and a richer, more nuanced flavor. We’ll be focusing on techniques like using browned butter, chilling the dough adequately, and mastering the double-dusting for the perfect snowy coat.
Why Recipe III? Because countless variations exist! Each family, each baker, has their own secret to creating the perfect snowball. This particular recipe aims to strike a balance between simplicity and enhanced flavor, making it accessible for beginner bakers while offering enough sophistication to impress seasoned pros.
**What Makes This Recipe Special?**
* **Browned Butter:** The nutty, toasty flavor of browned butter elevates these cookies from simply good to truly exceptional. It adds depth and complexity that regular melted butter can’t match.
* **Walnut Flour (Optional):** Substituting a portion of the all-purpose flour with walnut flour enhances the nutty flavor profile and contributes to a more tender texture. You can easily find walnut flour online or make your own by finely grinding walnuts.
* **Double Dusting:** The secret to that perfectly snowy exterior lies in the double dusting method. Dusting the warm cookies allows the powdered sugar to adhere better, creating a thicker, more visible coating.
* **Precise Chilling:** Chilling the dough is crucial for preventing the cookies from spreading too thin while baking. This recipe specifies precise chilling times for optimal results.
**Ingredients You’ll Need:**
* 1 cup (2 sticks or 226g) unsalted butter
* 1/2 cup (100g) granulated sugar
* 1 teaspoon vanilla extract
* 1/4 teaspoon salt
* 2 1/4 cups (281g) all-purpose flour
* 1 cup (100g) finely ground walnuts (or walnut flour, optional. If using walnut flour, reduce all-purpose flour to 1 1/4 cups or 156g)
* 1 cup (120g) powdered sugar, for dusting (and more for the second dusting)
**Equipment You’ll Need:**
* Large saucepan (for browning butter)
* Mixing bowl
* Electric mixer (handheld or stand mixer)
* Measuring cups and spoons
* Cookie sheets
* Parchment paper or silicone baking mats
* Small bowl or sifter for powdered sugar dusting
* Wire rack
**Step-by-Step Instructions: Mastering the Art of Snowballs**
**1. Brown the Butter:**
* Place the butter in a large, light-colored saucepan over medium heat. This allows you to easily monitor the color change.
* Melt the butter completely. Once melted, it will start to simmer and foam.
* Continue cooking, stirring occasionally, until the butter turns a golden-brown color and has a nutty aroma. Watch carefully, as it can burn quickly. You’ll see brown bits forming at the bottom of the pan. These are milk solids and contribute to the flavor.
* Immediately remove the pan from the heat and pour the browned butter into a heatproof bowl. Scrape all the brown bits from the bottom of the pan into the bowl. Let the browned butter cool slightly until it solidifies enough to be creamed. This usually takes about 30-45 minutes at room temperature, or you can speed it up by placing it in the refrigerator for a shorter period (check frequently). The texture should be similar to softened butter – not completely melted, but not rock-hard either.
**2. Cream the Butter and Sugar:**
* In a mixing bowl, cream together the cooled browned butter and granulated sugar until light and fluffy. This process incorporates air into the mixture, which contributes to the cookies’ tender texture. Use an electric mixer (handheld or stand mixer) on medium speed for about 2-3 minutes.
* Add the vanilla extract and salt and mix until combined.
**3. Combine Dry Ingredients:**
* In a separate bowl, whisk together the all-purpose flour (and walnut flour, if using). Whisking ensures that the dry ingredients are evenly distributed, preventing lumps and ensuring a consistent texture in the cookies.
**4. Gradually Add Dry Ingredients to Wet Ingredients:**
* Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can develop the gluten in the flour and result in tough cookies. Mix until the flour is just incorporated, and then stop. A few streaks of flour are okay.
**5. Chill the Dough (The Key to Success!):**
* Wrap the dough tightly in plastic wrap and flatten it into a disc. This helps it chill evenly.
* Refrigerate the dough for at least 2 hours, or preferably overnight. This allows the butter to solidify, which will prevent the cookies from spreading too much during baking. Longer chilling times also allow the flavors to meld together, resulting in a more flavorful cookie. If chilling overnight, allow the dough to sit at room temperature for 15-20 minutes before scooping, or until it’s just soft enough to work with.
**6. Preheat Oven and Prepare Baking Sheets:**
* Preheat your oven to 350°F (175°C).
* Line cookie sheets with parchment paper or silicone baking mats. This prevents the cookies from sticking and makes cleanup easier.
**7. Scoop and Shape the Cookies:**
* Using a small cookie scoop or a spoon, scoop out tablespoon-sized portions of the chilled dough.
* Roll each portion into a ball and place it on the prepared baking sheet, leaving about 1 inch between each cookie.
**8. Bake the Cookies:**
* Bake for 10-12 minutes, or until the edges are lightly golden brown and the bottoms are lightly browned. The cookies will still look slightly soft in the center, but they will continue to set up as they cool. Watch them carefully to prevent burning.
**9. First Dusting (While Still Warm!):**
* Remove the cookies from the oven and let them cool for a few minutes on the baking sheet. Be careful, as they will be fragile when warm.
* While the cookies are still warm (but cool enough to handle), gently roll each cookie in powdered sugar, ensuring it’s completely coated. Place the dusted cookies on a wire rack to cool completely.
**10. Second Dusting (For a Snowy Finish!):**
* Once the cookies are completely cool, roll them in powdered sugar again for a second, thicker coating. This double dusting is what gives Russian Tea Cakes their signature snowy appearance.
**11. Enjoy!**
* Store the Russian Tea Cakes in an airtight container at room temperature for up to a week. They are best enjoyed within a few days, while they are still fresh and tender.
**Tips for Perfect Russian Tea Cakes:**
* **Use High-Quality Butter:** Since butter is a key ingredient, using high-quality butter will make a noticeable difference in the flavor of the cookies.
* **Don’t Overmix the Dough:** Overmixing the dough will develop the gluten and result in tough cookies. Mix until just combined.
* **Chill the Dough Thoroughly:** Chilling the dough is essential for preventing the cookies from spreading too much during baking. Don’t skip this step!
* **Dust While Warm:** Dusting the cookies while they are still warm allows the powdered sugar to adhere better.
* **Don’t Overbake:** Overbaked cookies will be dry and crumbly. Bake until the edges are lightly golden brown.
* **Experiment with Flavors:** Feel free to add other flavors to the dough, such as lemon zest, orange zest, or a pinch of cinnamon.
* **Use a Cookie Scoop:** A cookie scoop will ensure that all of your cookies are the same size, which will help them bake evenly.
* **Walnut Alternative:** If you don’t have walnuts, you can substitute other nuts, such as pecans, almonds, or hazelnuts. Just make sure they are finely ground.
* **Preventing Spreading:** If your cookies are spreading too much, try chilling the dough for a longer period or adding a tablespoon or two of flour to the dough.
**Troubleshooting Russian Tea Cakes:**
* **Cookies are too flat:** The dough wasn’t chilled long enough, or the oven temperature is too low. Make sure to chill the dough for at least 2 hours, and preheat your oven to the correct temperature.
* **Cookies are too dry:** The dough was overbaked, or there was too much flour in the dough. Bake until the edges are just lightly golden brown, and measure the flour accurately.
* **Cookies are too crumbly:** The dough was overmixed, or there wasn’t enough butter in the dough. Mix until just combined, and make sure to use the correct amount of butter.
* **Powdered sugar doesn’t stick:** The cookies weren’t warm enough when dusted, or the powdered sugar is old and clumpy. Dust the cookies while they are still warm, and use fresh powdered sugar.
**Variations to Spice Things Up:**
* **Chocolate Chip:** Add 1/2 cup of mini chocolate chips to the dough.
* **Lemon:** Add the zest of one lemon to the dough.
* **Orange:** Add the zest of one orange to the dough.
* **Cinnamon:** Add 1/2 teaspoon of ground cinnamon to the dough.
* **Espresso:** Add 1 teaspoon of instant espresso powder to the dough.
* **Cardamom:** Add 1/4 teaspoon of ground cardamom to the dough.
**Serving Suggestions:**
* Serve Russian Tea Cakes with a cup of coffee or tea.
* Pair them with a scoop of vanilla ice cream.
* Include them in a holiday cookie platter.
* Give them as gifts to friends and family.
**Nutritional Information (per cookie, approximate):**
* Calories: 80-100
* Fat: 5-7g
* Saturated Fat: 3-4g
* Cholesterol: 15-20mg
* Sodium: 10-20mg
* Carbohydrates: 8-10g
* Sugar: 4-5g
* Protein: 1g
**Enjoy the Process!**
Baking Russian Tea Cakes is a delightful experience. From the aroma of browning butter to the satisfying ritual of double dusting, each step contributes to creating these melt-in-your-mouth treats. Don’t be afraid to experiment with variations and find your own signature snowball recipe. Happy baking!