SOMETIMES the same holiday-confection can travel under a variety of aliases. Take, for example, the dainty round cakes pictured up top. You might know these as Russian Tea Cakes, Scandinavian Tea Cakes, or even as Mexican Wedding Cakes. Because mine were made from a recipe that reader Terry Corum sent in, I will forever know them as “Terry’s Tea Cakes.” And what profoundly delicious, and incredibly easy-to-make cakes they are:
Terry’s Tea Cakes
Ingredients for about 4 dozen cakes (or 2 dozen cakes, if you make them way too large, as I did)
1 cup (2 sticks) unsalted butter, softened
1/2 cup confectioner’s (powdered) sugar
1 teaspoon vanilla
2 1/4 cups all-purpose flour
3/4 cup finely chopped nuts (I used crushed, slivered almonds)
1/4 teaspoon salt
Extra confectioner’s sugar, for coating the cakes
Special equipment I used: An electric mixer, outfitted with a paddle attachment; a parchment-lined baking sheet.
1. Heat oven to 350ºF.
2. In the electric mixer, cream together at low speed the butter, the 1/2 cup confectioner’s sugar, and the vanilla. Gradually add the flour, followed by the nuts and salt. Mix only until a soft dough is formed.
3. Shape the dough into 1-inch diameter balls (above), setting each finished ball about a 1/2-inch apart on the parchment-lined baking sheet (below). Chill in the refrigerator for 15-30 minutes to firm up the butter, and insure the balls hold their shape during baking.
4. Bake 12-15 minutes, watching that the cakes do not brown. Then let them cool briefly on a wire rack.
If you’d like to see other cookie recipes that readers have sent in, you’ll find them here. And if you like the recipes I feature from time to time, by all means click the Facebook “like” button below.
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