Princess Tea Cakes

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Princess Tea Cakes

Princess Tea Cakes

Working on this makeover of a classic Russian Tea Cake made Bridget Klein feel closer to her late sister, Gina, because they are "a great match for her personality: delicate and refined, pretty to look at, and yet a definite character that inspires adoration and loyalty." Gina’s middle name, Sarah, means "princess," in Hebrew; hence the name of these confections. Klein’s mom "swore these cookies couldn’t be made without butter," she says, "until she tasted them." Klein continues: "Gina was a tra

Serves 36

Prep Time 40 min

Total Time 120 min.

Ingredients

  • 3/4 cup canola oil
  • 1 1/2 cups all-purpose flour
  • 3/4 cup white whole-wheat flour
  • 2 cups confectioners’ sugar, divided
  • 3 tablespoon cornstarch
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract
  • 3/4 cup very finely chopped nuts, such as pecans, walnuts or hazelnuts

Cooking Directions

Step 1

Preheat oven to 400°F.

Step 2

Pour oil into a medium bowl. Whisk all-purpose flour, white whole-wheat flour, 1/4 cup confectioners’ sugar, cornstarch and salt in another bowl.

Step 3

Mix half the dry ingredients into the oil by spoonfuls. Scrape down the sides of the bowl and add vanilla. Mix in the remaining dry ingredients by spoonfuls until thoroughly combined. (The mixture will resemble creamed butter and brown sugar.) Stir in nuts.

Step 4

Roll the dough into 1-inch balls; place about 1 inch apart on an ungreased baking sheet.

Step 5

Bake the cookies until just set, being careful not to let the bottoms get too brown, 10 to 12 minutes. Cool on the pan for 2 minutes; transfer to a wire rack to cool slightly.

Step 6

When the cookies are still warm, but no longer hot, roll them in the remaining 1 3/4 cups confectioners’ sugar and place them back on the rack to continue cooling. (Reserve the sugar.) When the cookies are completely cool, roll them in the sugar again.


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