Russian tea cakes
Cakes
These special butter cookies are characterized by a very delicate crumb, melt-in-your-mouth texture, and rich nut flavor. The cookies hold their fat round shapes in the oven without spreading much because the dough contains very little sugar and is mixed only enough to blend the ingredients together. <br /> <br />When possible, I like to let the dough for this type of cookie rest for at least hours at room temperature (or covered and refrigerated for up to 2 days before baking). It’s easiest to shape them before they rest. Remove them from the fridge at least 30 minutes before baking. However you can also bake them right away after mixing, if needed. <br />
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