Edited and written by Catherine Cunningham. Published October 26th 2021. Original recipes Cookies and Cups .
Doused in powdered sugar and usually with walnuts (even though I used chocolate chips) these traditional Christmas Dough Cakes are loved all over the world, with a large concentration in Russia. The basic difference between the European-based tea cakes versus recipes like Mexican wedding cookies, is that the European-based use
chopped hazelnuts, almonds, or walnuts and Mexican wedding cookies use chopped pecans.
Eastern European shortbread cookies were a large influence in Russia’s creation of their tea cakes. I loved the fact that they were bite sized because they had a little bit of dryness from the texture and the extra mouth full of powdered sugar made it memorable and perfect with a cup of tea! Because of the lack of baking powder and baking soda the little balls don’t grow and stay the perfect size to grow.
1 cup butter, room temperature
2 cups powdered sugar, divided
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
2 1/4 cups all purpose flour
3/4 cups of mini chocolate chips
- Preheat the oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
- In a stand mixer, use the paddle attachment to mix together the butter, one cup of the powdered sugar, the salt, and vanilla until it’s smooth.
- Turn the mixer down to low and add in the flour mixing until the mixture holds together.
- Next stir in the chocolate chips.
- Using a small cookie scoop, make and roll them into 1- inch balls.
- Place the balls onto the prepared baking sheet and bake for 10-12 minutes until completely set and lightly browned on the bottom (the balls shouldn’t grow in size)
- Allow the cookies to cool on the baking sheet for 2-3 minutes, until they are cool enough to handle, but still warm.
- Use the remaining cup of powdered sugar into a bowl. Then roll each warm cookie in the powdered sugar to coat. Transfer to a wire rack to cool completely.