This makeover of a classic Russian Tea Cake Cookie will satisfy a craving without all the butter of a traditional recipe.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 tablespoons cornstarch
1/8 teaspoon salt
1 teaspoon vanilla extract
3/4 cup very finely chopped nuts, such as pecans, walnuts or hazelnuts
Preheat oven to 400°F.
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.
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.
Roll the dough into 1-inch balls; place about 1 inch apart on an ungreased baking sheet.
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.
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.
To Make Ahead: Prepare the dough (Steps 2 and 3), cover and refrigerate for up to 1 day. Store the cookies in an airtight container at room temperature for up to 3 days. Roll in the second coating of confectioners’ sugar just before serving.
- Serves 36
- Calories from Fat
- Total Fat
- Total Carbohydrates