Cardamom Russian Teacakes

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Average: 4.7 (3 votes)
Yields: 
Makes about 36 cookies
Prep Time: 
60 min.
Cook: 
Pishima

There are many, many Russian Teacake recipes out there which are all quite similar so I found one in my Betty Crocker cookbook and adapted it. I also had to adjust the amount of cardamom several times to get it just right because it easily becomes overpowering or too subtle. If you are not a fan of cardamom but are trying this delish recipe anyway, maybe use just a tiny less cardamom on the first batch.

1 cup butter at room temperature
1/2 cup powdered sugar
1/2 teaspoon ground cardamom
2 1/2 cups flour
1/4 teaspoon salt
3/4-1 cup finely chopped nuts (I used walnuts)
Powdered Sugar for rolling

1. Heat oven to 400 F. Place the butter and sugar in a bowl and mix until well combined. Add the cardamom, flour and salt and mix. Add the nuts and mix again.

2. Roll into 1-inch balls and put on an ungreased cooking sheet, a couple inches apart. Place in the preheated oven and bake for 9 to 10 minutes until firm-ish, but not brown.

3. Remove from oven and roll each hot cookie in powdered sugar and then place them on a cooling rack. Allow to fully cool and then roll again in powdered sugar.

Comments

Question on cold butter

Dear Pishima,
Hare Krishna!

In some recipes you mention Butter cold as ingedient and some others, you mention just butter at room tempeature. Please tell me what is the difference between both.
Thank you
Hare Krishna
Madhavi Gopi dd

Hare Krishna Madhavi

Hare Krishna Madhavi Gopi,
The temperature of the butter creates differences in the texture of the baked good. If, for example, you are making a pie crust which is flaky and buttery you would want to use very cold butter to be sure that there are still little lumps of butter to melt in the oven creating the flaky texture. For most cookies the butter is to be room temperature in order to let it incorporate fully with the other ingredients so your cookies dont fall apart. I hope this answers your question.
Pishima

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