Russian teacakes
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Beginners and Advice
Russian teacakes
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I have made these cookies for years. Several of my cookies have fallen apart after baking & I don't know why. I bought a store brand butter, could that be the problem? Is there a difference in but
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Cat:3473a929-a609-4b85-8818-bf915c7505deForum:6ccd414b-874c-4e32-8064-35710fb4af41Discussion:337fd2d1-609b-4220-8e05-5dde4babbd71

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Russian teacakes

posted at 12/5/2010 3:35 PM EST
Posts: 1
First: 12/5/2010
Last: 12/5/2010
I have made these cookies for years. Several of my cookies have fallen apart after baking & I don't know why. I bought a store brand butter, could that be the problem? Is there a difference in butter? Also, should I bake with salted or unsalted butter?
Thanks,
Sandy

Re: Russian teacakes

posted at 12/5/2010 4:22 PM EST
Posts: 3406
First: 10/6/2010
Last: 4/15/2014
It could have to do with the flour.  Probably not the butter.  Could be other ingredients also like baking powder or soda if there is any.
Most recipes and "real" chefs or cooks would tell you to bake with unsalted butter, 2 reasons 1) the butter is actually fresher and 2) salted butter may add too much salt so either taste what ever you are making or omit or cut back on the salt called for in the recipe.  Frankly MY palate is not that fine tuned that I can tell salted or unsalted butter in a recipe.  There are recipes I will only use unsalted though,flourless chocolate cake and a Chocolate torte I make.  It calls for so much butter in a filling I think it does make a difference.  The filling is made up of butter, chocolate and almonds so it is pretty buttery.

By the way the cookies that fall apart, are they the last ones that are made?  It may have to do with either over handling or the temperature change from the first few batches to the final batches.  Just a thought.

Re: Russian teacakes

posted at 12/5/2010 5:30 PM EST
Posts: 7301
First: 6/23/2010
Last: 4/19/2014
Sandy - I make many batches of Russian Teacakes (Mexican Wedding Cakes, Sandies and so on) .... some where in this site I've posted my recipe.  My recipe never has any falling apart and I use twice as many pecans as called for ....
I use store (WalMart) butter too.

Nikki - my ancient recipe doesn't call for any baking powder or soda - just flour, sugar,  vanilla, flour, a wee bit of water and the chopped pecans.

Wish I could be more help, Sandy.

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