Celebrity Chef Duff Goldman Shares His Recipe for Addictive Holiday Cookies

Courtesy of Duff Goldman

Duff Goldman makes an addictive holiday cookie: “They have a light, crispy texture, and you have to be careful because before you know it, you’ll have eaten like 20. But it’s OK, they’re small.”

It’s no surprise coming from the baker extraordinaire and Food Network favorite. This holiday season, Mr. Goldman is the host of Food Network’s new competition show “The Elf on the Shelf: Sweet Showdown,” on Sundays at 8 p.m., and a judge on the new season of “Holiday Baking Championship,” on Mondays at 8 p.m. At his Baltimore bakery, Charm City Cakes, he’s known for elaborate creations that turn frosting and fondant into sculpted masterpieces.

Luckily for the home baker, his Russian tea cakes are much simpler. “These cookies have become an absolute staple,” Mr. Goldman said. “If I don’t make them for any gathering I go to, I hear about it.”

Jason DeCrow

Russian Tea Cakes

Makes 24 cookies

• 2 1/2 sticks unsalted butter, at room temperature
• 2 1/4 cups all-purpose flour
• 3/4 cups sifted powdered sugar, plus more for rolling cookies
• 1/2 tablespoon kosher salt
• 1 teaspoon pure vanilla extract
• 1/4 tablespoon ground cinnamon
• 3/4 cups toasted walnuts, finely chopped

First, brown the butter: Place the butter in a medium saucepan over low heat to cook. Check it after about 7 minutes; it should be a medium-brown color, not too light but not too burnt.

Once it reaches that color, take it off the heat and let it cool. Refrigerate to continue to cool for about 30 minutes.

Preheat the oven to 350°F. Line 2 half-sheet pans with parchment paper.

Add the cold browned butter, flour, powdered sugar, salt, vanilla extract, and cinnamon to a food processor; process until light and fluffy. Transfer to a large bowl. Add the walnuts and mix with a rubber spatula until combined.

Using a small ice cream scoop, portion 24 mounds of the dough onto your prepared sheet pans, spacing them 2 inches apart. Place in the freezer to cool for 15 minutes.

Bake until the cookies are firm and smell nutty and toasty, 15 to 18 minutes. Rotate the pans 180 degrees halfway through baking.

Meanwhile, place additional powdered sugar in another large bowl.

Once the cookies are out of the oven, let cool for exactly 6 minutes 30 seconds, then toss in the powdered sugar. Enjoy!

This article was originally published in American Essence magazine.