Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup dried cherries, chopped
- 1/2 cup slivered almonds, toasted
- Additional powdered sugar for dusting
Special equipment needed:
- Electric mixer
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C).
2. In a large bowl, cream the butter, powdered sugar, and vanilla extract until light and fluffy.
3. In a separate bowl, whisk together the flour and salt.
4. Gradually add the flour mixture to the butter mixture and mix until well combined.
5. Stir in the chopped cherries and toasted almonds.
6. Roll the dough into 1-inch balls and place them on a baking sheet lined with parchment paper.
7. Bake for 12-15 minutes or until the edges are lightly golden.
8. Remove from the oven and let cool for 5 minutes.
9. Roll the warm cookies in additional powdered sugar until coated.
10. Let the cookies cool completely on a wire rack before serving.
Time:
Preparation time: 20 minutes
Cooking time: 12-15 minutes
Temperature:
350°F (175°C)
Serving size:
Makes about 24 cookies
Nutritional information:
Calories: 160
Total Fat: 11g
Saturated Fat: 6g
Cholesterol: 25mg
Sodium: 30mg
Total Carbohydrates: 14g
Dietary Fiber: 1g
Sugars: 5g
Protein: 2g
Substitutions for ingredients:
- Dried cherries can be substituted with dried cranberries or raisins.
- Slivered almonds can be substituted with chopped pecans or walnuts.
Variations:
- Add 1/2 teaspoon of almond extract for a stronger almond flavor.
- Roll the cookies in cinnamon sugar instead of powdered sugar for a different flavor.
Tips and tricks:
- Toast the almonds in the oven at 350°F (175°C) for 5-7 minutes or until lightly golden.
- Let the cookies cool for 5 minutes before rolling them in powdered sugar to prevent them from breaking.
- Store the cookies in an airtight container at room temperature for up to 1 week.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 1 week.
Reheating instructions:
The cookies can be reheated in the oven at 350°F (175°C) for 5 minutes or until warm.
Presentation ideas:
Arrange the cookies on a platter and dust with additional powdered sugar for a festive presentation.
Garnishes:
Garnish with fresh cherries or almonds for a decorative touch.
Pairings:
Serve with a hot cup of tea or coffee.
Suggested side dishes:
Serve with fresh fruit or a cheese platter.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of milk at a time until the dough comes together.
- If the cookies spread too much, chill the dough for 30 minutes before baking.
Food safety advice:
- Make sure to use unsalted butter to control the amount of salt in the recipe.
- Wash your hands and all equipment before and after handling food to prevent contamination.
Food history:
Russian tea cakes, also known as Mexican wedding cookies, are a traditional dessert that originated in Europe and were brought to Mexico by Spanish settlers. They are now a popular dessert in many countries, including the United States.
Flavor profiles:
These cookies have a buttery, nutty flavor with a hint of sweetness from the cherries and powdered sugar.
Serving suggestions:
Serve these cookies as a sweet treat after dinner or as a snack with a cup of tea or coffee.
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Taste: Sweet, Nutty, Buttery, Almondy, Cherry, Cherry-Flavored