My Russian Teacakes are too crumbly
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I am making Russian Teacakes. They have been refrigerated per the recipe for approximately 4 hours. I cannot roll the Teacakes into balls as the dough is too crumbly. Help!
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asked 6 hours ago
Suzanne
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I am making Russian Teacakes. They have been refrigerated per the recipe for approximately 4 hours. I cannot roll the Teacakes into balls as the dough is too crumbly. Help!
cookies
asked 6 hours ago
Suzanne
111
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1
Welcome to Seasoned Advice! Could you share the recipe you're using? It will be hard for others to offer advice otherwise.
– mech
6 hours ago
add a comment |
up vote
2
down vote
favorite
up vote
2
down vote
favorite
I am making Russian Teacakes. They have been refrigerated per the recipe for approximately 4 hours. I cannot roll the Teacakes into balls as the dough is too crumbly. Help!
cookies
asked 6 hours ago
Suzanne
111
New contributor
Suzanne is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
I am making Russian Teacakes. They have been refrigerated per the recipe for approximately 4 hours. I cannot roll the Teacakes into balls as the dough is too crumbly. Help!
cookies
cookies
asked 6 hours ago
Suzanne
111
New contributor
Suzanne is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
asked 6 hours ago
Suzanne
111
New contributor
Suzanne is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
asked 6 hours ago
Suzanne
111
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asked 6 hours ago
Suzanne
111
asked 6 hours ago
Suzanne
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111
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1
Welcome to Seasoned Advice! Could you share the recipe you're using? It will be hard for others to offer advice otherwise.
– mech
6 hours ago
add a comment |
1
Welcome to Seasoned Advice! Could you share the recipe you're using? It will be hard for others to offer advice otherwise.
– mech
6 hours ago
1
1
Welcome to Seasoned Advice! Could you share the recipe you're using? It will be hard for others to offer advice otherwise.
– mech
6 hours ago
Welcome to Seasoned Advice! Could you share the recipe you're using? It will be hard for others to offer advice otherwise.
– mech
6 hours ago
add a comment |
3 Answers
3
active
oldest
votes
up vote
1
down vote
In the Russian teacake recipes I have seen, there are four main ingredients:
- flour
- butter
- nuts
- powdered sugar
If you cannot get your cookies to bind, you need to add more butter (the only ingredient with moisture). If you are refrigerating your dough, make sure to cover it so it does not dry out.
answered 6 hours ago
mattm
1,7771122
Those are the ingredients in my recipe, and I have the dough covered.
– Suzanne
5 hours ago
You missed the important bit: add more butter @Suzanne Please feed back after you've tried and if this answer helped, please don't forget to accept it... ;-)
– Fabby
4 hours ago
add a comment |
up vote
1
down vote
If you do not let this sort of dough warm up a bit after refrigerating, it will frequently crumble. Let the dough sit on the counter for 10-15 minutes and see if it's workable then. I sometimes let a dough like this come nearly all the way back up to room temperature in order to be able to shape it.
If after letting it warm back up, it's still too crumbly to shape, then add a little bit more butter, like mattm suggested.
answered 5 hours ago
Guildenstern
1864
add a comment |
up vote
1
down vote
Funny you ask this question; I just finished making Russian tea-cakes. A bit of vanilla flavouring helps; I usually put in around 2 teaspoons for a batch of 40 (equivalent to 1 cup of butter and 3/4 cup of confectioner's sugar, if my memory serves me).
The trick that I use, which really helps, though, is actually a technique in rolling. We generally think that the way to make roll cookies is to take a blob of batter and simply roll it between the palms of one's hands. This technique works very poorly for Russian Tea Cakes, however, even if the batter is moist enough to work.
It works much better to take a blob of batter of the correct size to make a cookie and squash it flat between the palms of the hands. With the palms squashed against each other, start rolling them around as though you were rolling a cookie, but with your hands virtually touching each other. Slowly release the pressure while continuing to roll until the cookie is round and smooth, and voila!
The advantage of this technique actually also has a hidden benefit: the cookies (form my experience) tend to disintegrate less while coating them in icing sugar after cooing.
answered 4 hours ago
anonymous2
1113
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3 Answers
3
active
oldest
votes
3 Answers
3
active
oldest
votes
active
oldest
votes
active
oldest
votes
up vote
1
down vote
In the Russian teacake recipes I have seen, there are four main ingredients:
- flour
- butter
- nuts
- powdered sugar
If you cannot get your cookies to bind, you need to add more butter (the only ingredient with moisture). If you are refrigerating your dough, make sure to cover it so it does not dry out.
answered 6 hours ago
mattm
1,7771122
Those are the ingredients in my recipe, and I have the dough covered.
– Suzanne
5 hours ago
You missed the important bit: add more butter @Suzanne Please feed back after you've tried and if this answer helped, please don't forget to accept it... ;-)
– Fabby
4 hours ago
add a comment |
up vote
1
down vote
In the Russian teacake recipes I have seen, there are four main ingredients:
- flour
- butter
- nuts
- powdered sugar
If you cannot get your cookies to bind, you need to add more butter (the only ingredient with moisture). If you are refrigerating your dough, make sure to cover it so it does not dry out.
answered 6 hours ago
mattm
1,7771122
Those are the ingredients in my recipe, and I have the dough covered.
– Suzanne
5 hours ago
You missed the important bit: add more butter @Suzanne Please feed back after you've tried and if this answer helped, please don't forget to accept it... ;-)
– Fabby
4 hours ago
add a comment |
up vote
1
down vote
up vote
1
down vote
In the Russian teacake recipes I have seen, there are four main ingredients:
- flour
- butter
- nuts
- powdered sugar
If you cannot get your cookies to bind, you need to add more butter (the only ingredient with moisture). If you are refrigerating your dough, make sure to cover it so it does not dry out.
answered 6 hours ago
mattm
1,7771122
In the Russian teacake recipes I have seen, there are four main ingredients:
- flour
- butter
- nuts
- powdered sugar
If you cannot get your cookies to bind, you need to add more butter (the only ingredient with moisture). If you are refrigerating your dough, make sure to cover it so it does not dry out.
answered 6 hours ago
mattm
1,7771122
answered 6 hours ago
mattm
1,7771122
answered 6 hours ago
mattm
1,7771122
answered 6 hours ago
mattm
1,7771122
1,7771122
Those are the ingredients in my recipe, and I have the dough covered.
– Suzanne
5 hours ago
You missed the important bit: add more butter @Suzanne Please feed back after you've tried and if this answer helped, please don't forget to accept it... ;-)
– Fabby
4 hours ago
add a comment |
Those are the ingredients in my recipe, and I have the dough covered.
– Suzanne
5 hours ago
You missed the important bit: add more butter @Suzanne Please feed back after you've tried and if this answer helped, please don't forget to accept it... ;-)
– Fabby
4 hours ago
Those are the ingredients in my recipe, and I have the dough covered.
– Suzanne
5 hours ago
Those are the ingredients in my recipe, and I have the dough covered.
– Suzanne
5 hours ago
You missed the important bit: add more butter @Suzanne Please feed back after you've tried and if this answer helped, please don't forget to accept it... ;-)
– Fabby
4 hours ago
You missed the important bit: add more butter @Suzanne Please feed back after you've tried and if this answer helped, please don't forget to accept it... ;-)
– Fabby
4 hours ago
add a comment |
up vote
1
down vote
If you do not let this sort of dough warm up a bit after refrigerating, it will frequently crumble. Let the dough sit on the counter for 10-15 minutes and see if it's workable then. I sometimes let a dough like this come nearly all the way back up to room temperature in order to be able to shape it.
If after letting it warm back up, it's still too crumbly to shape, then add a little bit more butter, like mattm suggested.
answered 5 hours ago
Guildenstern
1864
add a comment |
up vote
1
down vote
If you do not let this sort of dough warm up a bit after refrigerating, it will frequently crumble. Let the dough sit on the counter for 10-15 minutes and see if it's workable then. I sometimes let a dough like this come nearly all the way back up to room temperature in order to be able to shape it.
If after letting it warm back up, it's still too crumbly to shape, then add a little bit more butter, like mattm suggested.
answered 5 hours ago
Guildenstern
1864
add a comment |
up vote
1
down vote
up vote
1
down vote
If you do not let this sort of dough warm up a bit after refrigerating, it will frequently crumble. Let the dough sit on the counter for 10-15 minutes and see if it's workable then. I sometimes let a dough like this come nearly all the way back up to room temperature in order to be able to shape it.
If after letting it warm back up, it's still too crumbly to shape, then add a little bit more butter, like mattm suggested.
answered 5 hours ago
Guildenstern
1864
If you do not let this sort of dough warm up a bit after refrigerating, it will frequently crumble. Let the dough sit on the counter for 10-15 minutes and see if it's workable then. I sometimes let a dough like this come nearly all the way back up to room temperature in order to be able to shape it.
If after letting it warm back up, it's still too crumbly to shape, then add a little bit more butter, like mattm suggested.
answered 5 hours ago
Guildenstern
1864
answered 5 hours ago
Guildenstern
1864
answered 5 hours ago
Guildenstern
1864
answered 5 hours ago
Guildenstern
1864
1864
add a comment |
add a comment |
up vote
1
down vote
Funny you ask this question; I just finished making Russian tea-cakes. A bit of vanilla flavouring helps; I usually put in around 2 teaspoons for a batch of 40 (equivalent to 1 cup of butter and 3/4 cup of confectioner's sugar, if my memory serves me).
The trick that I use, which really helps, though, is actually a technique in rolling. We generally think that the way to make roll cookies is to take a blob of batter and simply roll it between the palms of one's hands. This technique works very poorly for Russian Tea Cakes, however, even if the batter is moist enough to work.
It works much better to take a blob of batter of the correct size to make a cookie and squash it flat between the palms of the hands. With the palms squashed against each other, start rolling them around as though you were rolling a cookie, but with your hands virtually touching each other. Slowly release the pressure while continuing to roll until the cookie is round and smooth, and voila!
The advantage of this technique actually also has a hidden benefit: the cookies (form my experience) tend to disintegrate less while coating them in icing sugar after cooing.
answered 4 hours ago
anonymous2
1113
New contributor
anonymous2 is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
add a comment |
up vote
1
down vote
Funny you ask this question; I just finished making Russian tea-cakes. A bit of vanilla flavouring helps; I usually put in around 2 teaspoons for a batch of 40 (equivalent to 1 cup of butter and 3/4 cup of confectioner's sugar, if my memory serves me).
The trick that I use, which really helps, though, is actually a technique in rolling. We generally think that the way to make roll cookies is to take a blob of batter and simply roll it between the palms of one's hands. This technique works very poorly for Russian Tea Cakes, however, even if the batter is moist enough to work.
It works much better to take a blob of batter of the correct size to make a cookie and squash it flat between the palms of the hands. With the palms squashed against each other, start rolling them around as though you were rolling a cookie, but with your hands virtually touching each other. Slowly release the pressure while continuing to roll until the cookie is round and smooth, and voila!
The advantage of this technique actually also has a hidden benefit: the cookies (form my experience) tend to disintegrate less while coating them in icing sugar after cooing.
answered 4 hours ago
anonymous2
1113
New contributor
anonymous2 is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
add a comment |
up vote
1
down vote
up vote
1
down vote
Funny you ask this question; I just finished making Russian tea-cakes. A bit of vanilla flavouring helps; I usually put in around 2 teaspoons for a batch of 40 (equivalent to 1 cup of butter and 3/4 cup of confectioner's sugar, if my memory serves me).
The trick that I use, which really helps, though, is actually a technique in rolling. We generally think that the way to make roll cookies is to take a blob of batter and simply roll it between the palms of one's hands. This technique works very poorly for Russian Tea Cakes, however, even if the batter is moist enough to work.
It works much better to take a blob of batter of the correct size to make a cookie and squash it flat between the palms of the hands. With the palms squashed against each other, start rolling them around as though you were rolling a cookie, but with your hands virtually touching each other. Slowly release the pressure while continuing to roll until the cookie is round and smooth, and voila!
The advantage of this technique actually also has a hidden benefit: the cookies (form my experience) tend to disintegrate less while coating them in icing sugar after cooing.
answered 4 hours ago
anonymous2
1113
New contributor
anonymous2 is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
Funny you ask this question; I just finished making Russian tea-cakes. A bit of vanilla flavouring helps; I usually put in around 2 teaspoons for a batch of 40 (equivalent to 1 cup of butter and 3/4 cup of confectioner's sugar, if my memory serves me).
The trick that I use, which really helps, though, is actually a technique in rolling. We generally think that the way to make roll cookies is to take a blob of batter and simply roll it between the palms of one's hands. This technique works very poorly for Russian Tea Cakes, however, even if the batter is moist enough to work.
It works much better to take a blob of batter of the correct size to make a cookie and squash it flat between the palms of the hands. With the palms squashed against each other, start rolling them around as though you were rolling a cookie, but with your hands virtually touching each other. Slowly release the pressure while continuing to roll until the cookie is round and smooth, and voila!
The advantage of this technique actually also has a hidden benefit: the cookies (form my experience) tend to disintegrate less while coating them in icing sugar after cooing.
answered 4 hours ago
anonymous2
1113
New contributor
anonymous2 is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
answered 4 hours ago
anonymous2
1113
New contributor
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answered 4 hours ago
anonymous2
1113
answered 4 hours ago
anonymous2
1113
1113
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Check out our Code of Conduct.
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Check out our Code of Conduct.
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1
Welcome to Seasoned Advice! Could you share the recipe you're using? It will be hard for others to offer advice otherwise.
– mech
6 hours ago