Comments on: russian tea cakes http://smittenkitchen.com/2006/12/puff-and-shimmer/ Sat, 11 Feb 2012 20:33:28 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Ashleigh http://smittenkitchen.com/2006/12/puff-and-shimmer/#comment-1353970 Ashleigh Mon, 26 Dec 2011 06:03:31 +0000 http://smittenkitchen.com/2006/12/puff-and-shimmer#comment-1353970 As kids, when my mother would make these, we used to affectionately call them death balls...if you breathe in as you are taking a bite, you may choke because of the powdered sugar. As kids, when my mother would make these, we used to affectionately call them death balls…if you breathe in as you are taking a bite, you may choke because of the powdered sugar.

]]> By: Ilona http://smittenkitchen.com/2006/12/puff-and-shimmer/#comment-1328023 Ilona Tue, 20 Dec 2011 21:34:04 +0000 http://smittenkitchen.com/2006/12/puff-and-shimmer#comment-1328023 I made these last night after making the jam crescents (also from this website) - needless to say, I was relieved they were a one bowl affair with very easy assembly. I used pecans instead of hazelnuts. They turned out very well - crumbly, buttery, nutty, and with just the right amount of sweetness. This recipe is definitely a keeper! I think I'd like to try them next time with hazelnuts, and with a whole hazelnut baked right in the center. I made these last night after making the jam crescents (also from this website) – needless to say, I was relieved they were a one bowl affair with very easy assembly. I used pecans instead of hazelnuts. They turned out very well – crumbly, buttery, nutty, and with just the right amount of sweetness. This recipe is definitely a keeper! I think I’d like to try them next time with hazelnuts, and with a whole hazelnut baked right in the center.

]]> By: kristinc http://smittenkitchen.com/2006/12/puff-and-shimmer/#comment-1314035 kristinc Sun, 18 Dec 2011 04:47:00 +0000 http://smittenkitchen.com/2006/12/puff-and-shimmer#comment-1314035 cb @45 asked whether you can roll the dough into balls and freeze them to bake later. The answer is YES! it worked perfectly for me last year. I mixed, shaped and froze them and was able to pop a batch in the oven at a minute's notice. I let the dough balls sit on the cookie sheet at room temp while the oven preheated -- they didn't thaw completely. cb @45 asked whether you can roll the dough into balls and freeze them to bake later. The answer is YES! it worked perfectly for me last year. I mixed, shaped and froze them and was able to pop a batch in the oven at a minute’s notice. I let the dough balls sit on the cookie sheet at room temp while the oven preheated — they didn’t thaw completely.

]]> By: Autumn http://smittenkitchen.com/2006/12/puff-and-shimmer/#comment-1034888 Autumn Fri, 28 Oct 2011 07:45:56 +0000 http://smittenkitchen.com/2006/12/puff-and-shimmer#comment-1034888 I just made these this evening, looking for something with butter but no eggs, to bring to a dinner at an apartment where I might become a subletter. No one got to taste any before I left (including me, but I'd had one right out of the oven!), but there was praise over the way they looked. I can personally attest to their addictiveness and delicious smell and taste. I chopped walnuts by hand and then ground them in a bowl with a rounded-bottom glass cup. The only complaint I have is they taste slightly--just slightly--chalky, floury. It's not bad. I think next time I make them I'll substitute some flour for extra nuts? Anyway, superb! I just made these this evening, looking for something with butter but no eggs, to bring to a dinner at an apartment where I might become a subletter. No one got to taste any before I left (including me, but I’d had one right out of the oven!), but there was praise over the way they looked. I can personally attest to their addictiveness and delicious smell and taste. I chopped walnuts by hand and then ground them in a bowl with a rounded-bottom glass cup. The only complaint I have is they taste slightly–just slightly–chalky, floury. It’s not bad. I think next time I make them I’ll substitute some flour for extra nuts? Anyway, superb!

]]> By: Neelam http://smittenkitchen.com/2006/12/puff-and-shimmer/#comment-951100 Neelam Wed, 28 Sep 2011 00:25:57 +0000 http://smittenkitchen.com/2006/12/puff-and-shimmer#comment-951100 I tried these with walnuts. Absolutely delicious!! Thanks so much for this amazing recipe. It's super easy too. I tried these with walnuts. Absolutely delicious!!
Thanks so much for this amazing recipe. It’s super easy too.

]]> By: Jessica http://smittenkitchen.com/2006/12/puff-and-shimmer/#comment-915759 Jessica Tue, 13 Sep 2011 22:19:23 +0000 http://smittenkitchen.com/2006/12/puff-and-shimmer#comment-915759 I always always always wait until the tea cakes are cool before sugaring. I make dozens every year for Christmas (they're always first on the baking list, and no matter how many I make, always the first to go), and I've found that dipping in sugar while too warm leads to ooey-gooey-melty sugar mess. I usually do two rounds- one while still slightly (just barely!) warm, and one a bit later. Because you can't have too much powdered sugar coating. You've also inspired me to try hazelnuts this year! I've actually never seen a recipe that used them (always pecans or walnuts) and that sounds fabulous. Of the other nuts, though, I do prefer pecans- you referenced the higher oil content- I agree, somehow I think it makes a less crumbly cookie. I also prefer the sweeter taste of the pecans (especially in such a...not-sweet dough) to the bitterness of the walnuts. And a closing comment- OMG I just love these cookies so much, and now I want to make some right now. Sadly, me + new apartment = limited supplies and space. Guess I'll wait till December and the benefit of my sweet mother's much large collection of culinary devices! I always always always wait until the tea cakes are cool before sugaring. I make dozens every year for Christmas (they’re always first on the baking list, and no matter how many I make, always the first to go), and I’ve found that dipping in sugar while too warm leads to ooey-gooey-melty sugar mess. I usually do two rounds- one while still slightly (just barely!) warm, and one a bit later. Because you can’t have too much powdered sugar coating.

You’ve also inspired me to try hazelnuts this year! I’ve actually never seen a recipe that used them (always pecans or walnuts) and that sounds fabulous. Of the other nuts, though, I do prefer pecans- you referenced the higher oil content- I agree, somehow I think it makes a less crumbly cookie. I also prefer the sweeter taste of the pecans (especially in such a…not-sweet dough) to the bitterness of the walnuts.

And a closing comment- OMG I just love these cookies so much, and now I want to make some right now. Sadly, me + new apartment = limited supplies and space. Guess I’ll wait till December and the benefit of my sweet mother’s much large collection of culinary devices!

]]> By: Aly http://smittenkitchen.com/2006/12/puff-and-shimmer/#comment-804291 Aly Tue, 26 Jul 2011 21:33:51 +0000 http://smittenkitchen.com/2006/12/puff-and-shimmer#comment-804291 I just made 12 dozen of these for a huge wedding rehearsal dinner/fiesta for my sister who got married. Everyone LOVED them and I was so glad I made so many! Thanks for a great recipe. I just made 12 dozen of these for a huge wedding rehearsal dinner/fiesta for my sister who got married. Everyone LOVED them and I was so glad I made so many! Thanks for a great recipe.

]]> By: jorie http://smittenkitchen.com/2006/12/puff-and-shimmer/#comment-507642 jorie Mon, 27 Dec 2010 19:30:12 +0000 http://smittenkitchen.com/2006/12/puff-and-shimmer#comment-507642 made these over the weekend. oh my, the pecans were the winner. we always had these from our neighbors, but this is our first Christmas not with our family. you made it feel more like home. thanks! made these over the weekend. oh my, the pecans were the winner. we always had these from our neighbors, but this is our first Christmas not with our family. you made it feel more like home.

thanks!

]]> By: cb http://smittenkitchen.com/2006/12/puff-and-shimmer/#comment-496991 cb Sat, 18 Dec 2010 04:31:10 +0000 http://smittenkitchen.com/2006/12/puff-and-shimmer#comment-496991 On the Russian Tea Cakes - can I take them as far as rolling into balls and then freeze for a few days before baking? I love these cookies and want to make for holiday baskets but need to do some things in advance. Thanks1! On the Russian Tea Cakes – can I take them as far as rolling into balls and then freeze for a few days before baking? I love these cookies and want to make for holiday baskets but need to do some things in advance. Thanks1!

]]> By: Kelsey http://smittenkitchen.com/2006/12/puff-and-shimmer/#comment-484729 Kelsey Fri, 10 Dec 2010 00:34:44 +0000 http://smittenkitchen.com/2006/12/puff-and-shimmer#comment-484729 Ooh these were delightful! I made them with hazelnuts and loved the nutty kick. Did anyone have trouble getting the powdered sugar to stick? I tried both when they were still quite warm and once cooled, and I couldn't do much to keep it from sliding off. Still delicious nonetheless! Ooh these were delightful! I made them with hazelnuts and loved the nutty kick. Did anyone have trouble getting the powdered sugar to stick? I tried both when they were still quite warm and once cooled, and I couldn’t do much to keep it from sliding off. Still delicious nonetheless!

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