Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup finely chopped pecans
- 1/2 cup orange marmalade
- 1/4 cup orange juice
- 1 cup powdered sugar (for glaze)
Special equipment needed:
- Electric mixer
- Baking sheet
- Parchment paper
- Small saucepan
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a large bowl, cream the butter, powdered sugar, and vanilla extract with an electric mixer 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, beating until well combined.
5. Stir in the chopped pecans.
6. Roll the dough into 1-inch balls and place them on a baking sheet lined with parchment paper.
7. Bake for 15-18 minutes, or until lightly golden brown.
8. While the cookies are baking, make the glaze by combining the orange marmalade and orange juice in a small saucepan over medium heat.
9. Cook, stirring occasionally, until the mixture is smooth and heated through.
10. Remove the glaze from the heat and stir in the powdered sugar until well combined.
11. Once the cookies are done baking, let them cool for 5 minutes before brushing the glaze over the tops of each cookie.
12. Allow the glaze to set for 10-15 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 15-18 minutes
Temperature:
350°F
Serving size:
Makes approximately 24 cookies
Nutritional information:
Calories per serving: 190
Total fat: 12g
Saturated fat: 6g
Cholesterol: 25mg
Sodium: 35mg
Total carbohydrate: 20g
Dietary fiber: 1g
Total sugars: 11g
Protein: 2g
Substitutions for ingredients:
- Salted butter can be used instead of unsalted butter, but omit the additional salt.
- Almonds or walnuts can be used instead of pecans.
- Apricot or raspberry jam can be used instead of orange marmalade.
Variations:
- Add 1 teaspoon of orange zest to the cookie dough for extra orange flavor.
- Substitute lemon juice and lemon zest for the orange juice and orange marmalade for a lemon glaze.
- Add 1/2 teaspoon of cinnamon to the cookie dough for a spiced flavor.
Tips and tricks:
- Make sure the butter is softened to room temperature before creaming it with the powdered sugar to ensure a smooth dough.
- Use a small cookie scoop to ensure evenly sized cookies.
- Let the glaze set completely before storing the cookies to prevent sticking.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 5 days.
Reheating instructions:
The cookies can be reheated in a 350°F oven for 5 minutes to refresh them.
Presentation ideas:
Arrange the cookies on a platter and dust with powdered sugar for a festive presentation.
Garnishes:
Garnish the cookies with a small piece of candied orange peel or a sprinkle of chopped pecans.
Pairings:
Serve the cookies with a hot cup of tea or coffee.
Suggested side dishes:
These cookies are perfect on their own, but can also be served with fresh fruit or a cheese platter.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of milk to moisten it.
- If the glaze is too thick, add a teaspoon of orange juice to thin it out.
Food safety advice:
Make sure to wash your hands and all utensils thoroughly before and after handling the cookie dough and glaze.
Food history:
Russian tea cakes are a traditional holiday cookie that originated in Russia and are also known as Mexican wedding cakes or snowball cookies.
Flavor profiles:
These cookies have a buttery, nutty flavor with a sweet and tangy orange glaze.
Serving suggestions:
Serve these cookies as a sweet treat for holiday gatherings or as a special afternoon snack.
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