Wednesday, November 30, 2011

PILLSBURY’S SWEDISH TEA CAKES, ADAPTED

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If you’re looking for the best recipe for these delicate cookies (aka butter balls, Mexican wedding cakes and Russian tea cakes), look no further.   I always thought the best version would have a higher ratio of nuts, but Pillsbury uses fewer nuts in their recipe, producing a more tender cookie.  They also use a higher ratio of vanilla.

I made 3/4 of the full recipe, but used the full amount of flavoring, subbing vanilla  powder for the vanilla extract.  Then I added 1 tsp. of rum (not extract).  Instead of mixing the dough with an electric mixer, I just threw everything into the work bowl of my Cuisinart – so simple and quick.  The flavor and texture of this cookie is outstanding.

Pillsbury’s Swedish Tea Cakes, Adapted
Rating:  10 out of 10
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INGREDIENTS:
1/4 cup + 2 Tbsp. confectioner’s sugar
1-1/2 sticks (3/4 cup) butter, softened
2 tsp. vanilla powder
1-1/2 cups unbleached all-purpose flour
3/4 cup toasted walnuts
1/4 tsp. fine sea salt
1 tsp. rum (not extract)

In work bowl of food processor, combine all ingredients.  Pulse till dough forms and walnuts are finely chopped.  Shape into 1” balls.  Place 1” apart on ungreased cookie sheets.  Bake at 325F for 15-20 minutes, or till set but not brown.  Immediately remove from cookie sheets.  Cool slightly, roll in powdered sugar.  Cool completely; roll again in powdered sugar. 
Yield:  about 33 cookies

2 comments:

Food, Fun and Life in the Charente said...

Must try these out they sound really yummy. Diane

Rita said...

Look good and sound easy to make; thank you for sharing this one.
Rita