Princess Tea Cakes

From EatingWell: November/December 2007

Working on this makeover of a classic Russian Tea Cake made Bridget Klein feel closer to her late sister, Gina, because they are “a great match for her personality: delicate and refined, pretty to look at, and yet a definite character that inspires adoration and loyalty.” Gina's middle name, Sarah, means “princess,” in Hebrew; hence the name of these confections. Klein's mom “swore these cookies couldn't be made without butter,” she says, “until she tasted them.” Klein continues: “Gina was a traditionalist, too, but I think I might have been able to fool her with these.”

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3 Reviews for Princess Tea Cakes

12/22/2012

Anonymous

Don't bother....make the original

As a Registered dieititian with a PHD in Food Science, I anticipated a poor product, but thought I'd give it a try based on a positive review from above. However, as expected, the dough was crumbly and very difficult to "roll" into a ball. Cookie becomes "oily wet" in a day and the powdered sugar doesn't look powdery. Having to roll it again in powdered sugar right before serving is a hassle. Taste is bland. Just make the regular tea cakes using butter and you have a perfect product. TIP: Just eat one though!

Pros: Can't think of any

Comments

05/29/2012

Anonymous

Not the best...

My 2 princess and I just made these. The taste isn't the best. Hoping as they set they will taste better. Not sure what one could do to make it taste better.

Pros: look beautiful

Comments

12/19/2010

carolemck

Recommends this recipe

Surprisingly authentic!

I never thought that you could make a cookie that tasted like a Russian tea cake, snowball, whatever you call them that didn't require scads of butter. This recipe is surprisingly authentic-tasting with the substitution of white whole wheat flour and oil. Try them; you won't be disappointed!

Pros: relatively healthy, very tasty

Comments (2)

No comments

Anonymous wrote 23 weeks 5 days ago

I am sure the freshness of

I am sure the freshness of the ingredients have a bearing on the taste of the cookie. Use fresh Oil, powdered sugar etc for best results.

Anonymous wrote 26 weeks 2 days ago

WOW! These are really, really

WOW!

These are really, really good! I couldn't discern the absence of butter. The texture of this cookie is no different from the ones I've made for years and years. What's great is that I don't have to wait for a trip to the market for a pound of butter (that is quite costly if you haven't noticed). I always have canola oil on hand. Truly a wonderful recipe. One I will be making from now on. Thanks