Russian tea cakes, also called Mexican wedding cookies, are delicate hazelnut-based cookies that freeze well without losing their flavor or texture. For best results, freeze cookies the same day they are baked, after they have cooled completely. You can also freeze unbaked cookie dough for fresh-baked cookies later on. Frozen dough or cookies should be used within two months.
Freezing Russian Tea Cake Dough
Roll the dough into 1-inch balls.
Pack the balls in a freezer-safe container, covering each layer with wax paper.
Label the container and place it in the freezer.
Freezing Cooked Russian Tea Cakes
Roll the baked cookies in powdered sugar, and allow them to cool completely.
Pack the cookies in a freezer container, separating each layer with wax paper. Don’t pack the cookies too tightly or they may break.
Place the labeled container in the freezer.
If you froze raw dough, let it thaw for an hour or two until the dough is cold, but not frozen. Bake the dough immediately after thawing.
Thaw baked cookies by leaving them at room temperature for several hours.
If you freeze cookies before they are fully cooled you will end up with ice crystals, which will ruin the flaky texture of your tea cakes.