Russian Cherry Teacakes

Описание: Russian Cherry Teacakes

Yield 48 each

Ingredients-

1 cup (2 sticks) Unsalted Butter, room temperature
1/2 cup Confectioner’s Sugar, sifted (plus additional for rolling)
1 teaspoon Vanilla Paste (or vanilla extract)
1/2 teaspoon Almond Extract
2 1/4 cups AP Flour
1/4 teaspoon Kosher Salt
3/4 cup Pecans, finely chopped
1/2 cup Candied Cherries, chopped

Directions-

In an electric stand mixer with the paddle attachment, cream together Butter, Sugar, Vanilla, and Almond Extract. Beat for 1 minute.

Sift together the Flour and Salt. Add to the butter mixture and mix for one more minute. Scrape the sides of the bowl and fold in the Pecans and Cherries. Place mixture in a bowl and refrigerate for a minimum of 1 hour.

Preheat the oven to 400° degrees.

Line a sheet pan with parchment paper or a silicone baking mat. Using a #60 portioning scoop, portion out the dough into 1” balls by rolling between your hands. Do not worry about spacing the cakes as they do not spread when they bake.

Bake for 10 minutes until they are set. They will not be brown.

After removing from the oven, set the pan to rest. After 7 minutes they will still be warm. Roll in a bowl of Confectioner’s Sugar and place back on the pan. Let them rest for an additional 15 minutes.

After 15 minutes, roll for a second time in the sugar and place back on the pan and bake for another 10 to 12 minutes.

Once they come out of the oven for a second time, let them rest for another 7 minutes and roll in the sugar for a third time.