Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup shredded coconut
- 1/2 cup finely chopped pecans
Special Equipment Needed:
- Mixing bowl
- Electric mixer
- Baking sheet
- Parchment paper
Step-by-Step Instructions:
1. Preheat the oven to 350°F (175°C).
2. In a mixing bowl, cream the butter and powdered sugar together 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 and mix until well combined.
6. Stir in the shredded coconut and chopped pecans.
7. Roll the dough into 1-inch balls and place them on a baking sheet lined with parchment paper.
8. Bake for 12-15 minutes or until the edges are lightly golden brown.
9. Remove from the oven and let cool for 5 minutes.
10. Roll the warm cookies in powdered sugar until coated.
11. Let the cookies cool completely on a wire rack.
Time:
Preparation time: 20 minutes
Cooking time: 12-15 minutes
Temperature:
350°F (175°C)
Serving size:
Makes about 3 dozen cookies
Nutritional information:
Calories per serving: 120
Total fat: 9g
Saturated fat: 5g
Cholesterol: 20mg
Sodium: 25mg
Total carbohydrates: 10g
Dietary fiber: 1g
Total sugars: 4g
Protein: 1g
Substitutions for ingredients:
- Salted butter can be used instead of unsalted butter, but omit the salt in the recipe.
- Almond extract can be used instead of vanilla extract.
- Finely chopped almonds can be used instead of pecans.
Variations:
- Add 1/2 teaspoon of cinnamon to the dough for a spiced flavor.
- Use different types of nuts, such as walnuts or hazelnuts, instead of pecans.
- Drizzle melted chocolate over the cooled cookies for a decadent twist.
Tips and Tricks:
- Make sure the butter is softened to room temperature before mixing.
- Don't overmix the dough, or the cookies will be tough.
- Roll the warm cookies in powdered sugar for the best coating.
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 can be reheated in a 350°F (175°C) oven for 5 minutes.
Presentation Ideas:
Arrange the cookies on a platter and sprinkle with additional shredded coconut for a festive touch.
Garnishes:
Sprinkle the cookies with additional powdered sugar or shredded coconut.
Pairings:
Serve these cookies with a cup of hot tea or coffee.
Suggested Side Dishes:
These cookies are a sweet treat on their own, but can also be served with fresh fruit or a cheese plate.
Troubleshooting Advice:
If the dough is too dry, add a tablespoon of milk to moisten it. If the dough is too sticky, add a tablespoon of flour to thicken it.
Food Safety Advice:
Make sure to wash your hands and all equipment before preparing the recipe. Store the cookies in an airtight container to prevent contamination.
Food History:
Russian tea cakes, also known as Mexican wedding cookies, originated in medieval Arab cuisine and were brought to Europe by the Moors. They were later introduced to Russia and became a popular dessert during tea time.
Flavor Profiles:
These cookies have a buttery, nutty flavor with a hint of coconut and a sweet, powdery coating.
Serving Suggestions:
Serve these cookies as a sweet treat during tea time or as a dessert after dinner.
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