Over the holidays, we received a Christmas cookie basket from mom. Brian really liked the Russian Tea Cake so he did bake some the day after Christmas. Just so we can have more, brilliant idea, right? Haha! Truthfully, I’ve never had one my entire life and as picky as I am, it was no surprise to the husband. I tried one then two and then more, I literally loved it. Since we almost ate it all before the New Year’s, I requested the husband to bake more and to make sure it’s a little smaller to minimize the powdered sugar mess when I eat them. He did a great job! 😉
I was watching TV on Netflix when he was baking and I asked him to just call me when it’s time to take photos. So i was jumping from the living room to the kitchen the entire time he was baking. I also posted a photo on Instagram of the baked pastry last New Year’s Eve day.
Here’s our tiny little kitchen and Brian. Pardon the mess. I couldn’t believe with all of the spaces we have, I still couldn’t fit all the baking stuff I have. I think I need a bigger kitchen, maybe on our next house. 😉
And then there are more balls…
Brian followed the recipe from Betty Crocker website.
Russian Tea Cake
(adopted from Betty Crocker website)
- 1 cup butter, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla
- 2 1/4 all-purpose flour
- 3/4 cup ground almonds
- 1/4 tsp salt
- powdered sugar
- Heat oven to 400ºF.
- Mix butter, 1/2 cup powdered sugar and the vanilla in large bowl. Stir in flour, almonds and salt until dough holds together.
- Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet.
- Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on wire rack.
- Roll warm cookies in powdered sugar; cool on wire rack. Roll in powdered sugar again.
I personally have not tried baking these delicious balls. I will try it soon but that would probably not stop me from asking Brian to bake these for me. Have you ever tried baking Russian Tea Cake? How was it, share your stories below! xoxo