These little balls of heaven melt in your mouth like buttah. I, like other reviewers think 350° was too hot and made the cookies too tough. I baked mine for 7 minutes at 325° then turned my cookie sheet around and baked for another 7 minutes. They were perfect. I also tried some of the other reviewers tips... 1. I used 1/2 teaspoon of almond extract along with the teaspoon of vanilla. 2. I used about 1 teaspoon of lemon zest. It was good but I thought it changed the flavor of what a Russian Tea Cake is supposed to taste like
3. I used 1 tablespoon of half & half but I think it made my dough too moist and made my cookies spread a bit.
Other than the oven temperature, I think if you want to taste a true Russian Tea Cake don't change ANY of the ingredients.
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These little balls of heaven melt in your mouth like buttah. I, like other reviewers think...