Simply the best! Buttery, never dry, with plenty of walnuts for a scrumptious melt-in-your-mouth shortbread cookie (also known as Russian Teacakes or Mexican Wedding Cookies). Everyone will LOVE these classic Christmas cookies!
- 1 cup (2 sticks or 226 g) unsalted butter, softened slightly
- 5 tablespoons (63 g) granulated cane sugar
- 2 teaspoons (10 ml) pure vanilla extract
- ¼ teaspoon (1.2 g) fine-grain sea salt
- 2 cups (240 g) unbleached all-purpose flour
- 2 cups (about 240 g) finely chopped walnuts
- 1½ cups (about 188 g) confectioners’ sugar, for dusting cookies twice
Using an electric stand mixer fitted with paddle attachment, or handheld electric mixer, cream together butter and sugar. Beat in the vanilla and salt. Gradually add flour or gluten free flour blend (see Recipe Notes); beating after each addition. Stir in the nuts; mix until fully incorporated. Divide dough in half and refrigerate in plastic food wrap for approximately 45 minutes.
Meanwhile, arrange oven rack in middle of oven and preheat to 350ºF (177ºC). Line two baking sheets with parchment paper; set aside. Place confectioners’ sugar in a small bowl; set aside. Measure dough using a small, 1-inch (2.5 cm) spring-loaded scoop making sure each scoopful is level. Roll dough between palms of hands to achieve a small rounded ball.
Place dough balls 1½ inches (3.75 cm) apart on prepared baking sheets. Bake in preheated oven until the cookies are just beginning to brown, about 12 to 14 minutes. Do not overbake. The underside of the cookies should be only lightly browned. And the cookies should not crack—a sure sign of overbaked teacake cookies.
Cool cookies on baking sheets on wire racks for approximately 2 minutes. Remove cookies from baking sheets using a metal cookie spatula. While cookies are still warm, gently roll them in the confectioners’ sugar. Place the sugar-coated cookies on wire racks to cool completely. Roll cookies once again in the confectioners’ sugar.
Yield: Makes about 6 dozen (about 72) small cookies when using 1-inch (2.5 cm) size (very small) cookie scoop as indicated in the recipe. Of course, larger cookie scoops will make larger sized cookies and yield less of them.
The dough balls will seem very small, but don’t worry. The cookies puff while they bake.
Store cookies in an airtight container at room temperature. Cookies will keep up to 4 weeks.
These cookies freeze especially well. To freeze, place in an airtight container separating the layers with sheets of wax paper. To freshen frozen cookies, roll or dust them with additional confectioners’ sugar after thawing.
Total Time of about 1 hour and 15 minutes includes Prep Time and Cook Time based on baking all the cookies, but in 4 batches of 18 cookies each and the bake time of 14 minutes per batch. Total Time (or Active Time) does not include chilling the dough for 45 minutes.
How to Measure All-Purpose Flour for this Recipe: This tip is provided for bakers who do not own a kitchen scale and will be measuring flour by volume rather than by weight. First, aerate flour by stirring it in the container. Then, gently spoon flour into measuring cup (without packing it) and level off the top with the straight edge of a metal icing spatula. (The straight edge of a knife from a flatware set can be used as well.) This should yield about 120 grams per 1 cup of flour. Use a sheet of wax paper as a liner on your work surface to measure flour so that the excess can easily be funneled back into flour bag or container.
How to Measure Gluten-Free Flours for this Recipe: This tip is provided for bakers who do not own a kitchen scale and will be measuring gluten-free flours by volume rather than by weight. When measuring Bob’s Red Mill® gluten-free flours for this recipe, use the method of spooning the flour into the dry measuring cup (without packing it) and level off the top with the straight edge of a metal icing spatula. (The straight edge of a knife from a flatware set can be used as well.) This will ensure the flour is not measured in excess which can cause overly stiff cookie dough and very dry cookies. (Remember: Gluten-free flours are very thirsty flours.) Use a sheet of wax paper as a liner on your work surface to measure flour so that the excess can easily be funneled back into flour bag or container.
For Gluten-Free Option: Replace all-purpose wheat flour with:
½ cup (64 g) millet flour or sorghum flour, or blend of both
6 tablespoons (48 g) arrowroot starch
6 tablespoons (48 g) tapioca flour
5 tablespoons (50 g) sweet white rice flour
4 tablespoons (28 g) blanched almond meal/flour
1½ tablespoons (15 g) potato starch
1½ teaspoons (4.2 g) guar gum, such as Now Foods®
Finely chopped almonds or pecans may be substituted for the finely chopped walnuts.
Wicked Good Kitchen highly recommends selecting organic ingredients whenever possible.
For this recipe, and all our baking recipes calling for unbleached all-purpose flour, we highly recommend the pure and Organic Unbleached All-Purpose Flour by Hodgson Mill® because it is naturally white and contains no additives. We also highly recommend organic grass-fed butter, eggs, granulated cane sugar, confectioners’ sugar and walnuts. We also highly recommend Nielsen-Massey® Organic Pure Vanilla Extract.
Original Recipe Source: WickedGoodKitchen.com
Copyright © Wicked Good Kitchen. All content and images are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words. Alternatively, link back to this post for the recipe.