Russian Tea Cakes

Ingredients and Weight:

• 1 cup (2 sticks/226g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 1 egg, room temperature
• 1 egg yolk, room temperature
• 1 teaspoon (5g) vanilla extract
• 2 1/2 cups (312g) all-purpose flour
• 2 teaspoons (10g) cornstarch
• 1/2 teaspoon (2.5g) salt
• 1/2 cup (113g) finely chopped walnuts (optional)
• 1/4 cup (45g) confectioners' sugar, for dusting

Preparation Time:

• 30 minutes

Cooking Time:

• 12-15 minutes per batch

Difficulty Level:

• 2 (Easy)

Preparation Method Steps:

1. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
2. Add the egg and egg yolk and mix until well combined. Stir in the vanilla extract.
3. In a separate bowl, whisk together the flour, cornstarch, and salt.
4. Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.
5. If using walnuts, fold them into the dough.
6. Divide the dough into two equal portions, wrap in plastic wrap, and refrigerate for at least 30 minutes.
7. Preheat oven to 350°F (175°C).
8. On a lightly floured surface, roll out each dough portion to a thickness of 1/4 inch.
9. Cut out tea cakes using a 2-inch circular cookie cutter.
10. Place the tea cakes on a parchment paper-lined baking sheet and bake for 12-15 minutes, or until the edges are lightly golden brown.
11. Let the tea cakes cool slightly before rolling them in confectioners' sugar.

Nutritional Information (per serving):

• Calories: 180
• Fat: 10g
• Carbohydrates: 25g
• Protein: 3g

Dish Characteristics:

• Soft and crumbly texture
• Rich buttery flavor with a hint of vanilla
• Delicate sweetness balanced by a touch of salt
• Festive appearance with the confectioners' sugar dusting

User Comments:

• "These tea cakes are absolutely delicious! The perfect treat to go with a cup of tea."
• "I love the subtle Russian flavor with the walnuts."
• "So easy to make and they always come out perfect."
• "A great option for holiday parties or simply as a sweet snack."
• "I couldn't stop eating them until they were all gone!"

Special Precautions and Tips:

• Cream the butter and sugar together thoroughly for a light and fluffy dough.
• Do not overmix the dough, as this can result in tough tea cakes.
• Chill the dough for at least 30 minutes before rolling and cutting to prevent the dough from spreading too much during baking.
• If the tea cakes start to crack during baking, reduce the oven temperature by 25°F (10°C).
• Roll the tea cakes in confectioners' sugar while they are still warm for optimal adherence.