Nov 18 # 1 of 10
Does anyone know how to keep russian tea cake cookies to keep their shape during baking:) ?
Nov 19 # 2 of 10
are your cookies spreading too much??
Nov 19 # 3 of 10
Yes, they shouldn't be spreading at all. They are shaped as balls but when baked they flatten out. Thanks for your reply any help would be greatly appreciated.
Nov 19 # 4 of 10
without seeing the recipe you are using - first of all - your butter/margarine may be too soft when you are using it also if you are placing the rolled balls on a hot cookie sheet they may spread before they bake - and be sure your baking sheet is ungreased -
here is a recipe if you would like - its from the 1940's!
Russian Tea Cookies
Yields: 8 Dozen
1 pound (454g) butter or margarine, softened
1 cup (237ml) powdered sugar
1 tablespoon (15ml) vanilla
2 1/4 cups (530ml) all-purpose flour
1/4 teaspoon (1.2ml) salt
2 cups (473ml) finely chopped walnuts (pecans can be used)
Powdered sugar
Heat oven to 400' (205'C).
Mix butter, 1 cup (237 ml) powdered sugar and the vanilla. Stir in flour, salt and nuts. Shape dough into 1-inch (2.5cm) balls. Place on ungreased cookie sheet. Bake until set but not brown, 8-9 minutes. Roll in powdered sugar while warm; cool. Roll in powdered sugar again.
Ambrosia Balls: Substitute 2 cups (473ml) cookie coconut and 2 tbsp (30ml) grated orange peel for the nuts.
Nov 19 # 5 of 10
by the way - get yourself an oven thermometer - if your oven temp is off that can affect all your baking! be sure your oven is the correct temp