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 cup finely chopped pecans
- 8 ounces semisweet chocolate chips
Special equipment needed:
- Parchment paper
- Baking sheet
- Double boiler or microwave-safe bowl
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C).
2. In a large mixing bowl, cream together the butter and powdered sugar until light and fluffy.
3. Add the vanilla extract and mix well.
4. In a separate bowl, whisk together the flour and salt.
5. Gradually add the flour mixture to the butter mixture, mixing until just combined.
6. Stir in the chopped pecans.
7. Roll the dough into 1-inch balls and place them on a parchment-lined baking sheet.
8. Bake for 12-15 minutes, or until the cookies are set but not browned.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
10. Melt the chocolate chips in a double boiler or microwave-safe bowl, stirring until smooth.
11. Dip each cookie halfway into the melted chocolate and place it back on the parchment-lined baking sheet.
12. Chill the cookies in the refrigerator for 10-15 minutes, or until the chocolate is set.
13. Serve and enjoy!
Time:
Preparation time: 20 minutes
Cooking time: 12-15 minutes
Chilling time: 10-15 minutes
5. Temperature:
Preheat the oven to 350°F (175°C).
Serving size:
This recipe makes about 36 cookies.
Nutritional information:
Each cookie contains approximately:
- 130 calories
- 9g fat
- 2g saturated fat
- 10mg cholesterol
- 30mg sodium
- 12g carbohydrates
- 1g fiber
- 2g protein
Substitutions for ingredients:
- You can use salted butter instead of unsalted butter, but you may want to reduce the amount of salt in the recipe.
- You can use walnuts or almonds instead of pecans.
- You can use milk chocolate or dark chocolate instead of semisweet chocolate.
Variations:
- Add 1 teaspoon of cinnamon to the dough for a spiced flavor.
- Use different types of nuts, such as almonds, walnuts, or hazelnuts.
- Add 1/4 cup of cocoa powder to the dough for a chocolatey twist.
Tips and tricks:
- Make sure the butter is softened to room temperature before mixing it with the powdered sugar.
- Don't overmix the dough, or the cookies will be tough.
- Let the cookies cool completely before dipping them in chocolate.
- Use a fork or toothpick to dip the cookies in chocolate for a smoother finish.
- Chill the cookies in the refrigerator to help the chocolate set faster.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 1 week.
Reheating instructions:
These cookies are best served at room temperature, but you can warm them up in the microwave for a few seconds if desired.
Presentation ideas:
Arrange the cookies on a platter or in a decorative tin for a festive presentation.
Garnishes:
Sprinkle chopped nuts or powdered sugar over the cookies for a decorative touch.
Pairings:
These cookies pair well with a cup of hot tea or coffee.
Suggested side dishes:
Serve these cookies as a dessert or snack on their own.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of milk or water to moisten it.
- If the cookies spread too much during baking, chill the dough for 30 minutes before rolling it into balls.
- If the chocolate is too thick, add a teaspoon of vegetable oil to thin it out.
Food safety advice:
Make sure to wash your hands and all equipment thoroughly before preparing this recipe. Store the cookies in an airtight container to prevent contamination.
Food history:
Russian tea cakes, also known as Mexican wedding cookies, are a traditional dessert that originated in Europe. They are typically made with butter, sugar, flour, and nuts, and are rolled into small balls before being baked and dusted with powdered sugar.
Flavor profiles:
These cookies have a buttery, nutty flavor with a hint of chocolate.
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, Chocolatey