Russian Tea Cakes

5 from 1 vote

These Russian Tea Cakes are a delightful treat, perfect for any occasion. Made with simple ingredients like butter, powdered sugar, and your choice of nuts, these cookies are easy to whip up. The result is a soft, crumbly texture with a subtle nutty flavor, coated in a sweet dusting of powdered sugar.

Prep Time20

Cook Time32

Total Time52

Course: Cookies, Dessert

Cuisine: American

Servings:

Calories: 117kcal

Author: Joanna Cismaru

Equipment

5-speed Hand Mixer

Ingredients

For Cookies

1 cup unsalted butter softened
½ cup powdered sugar same as confectioners' sugar or icing sugar
1 teaspoon vanilla extract
2¼ cups all-purpose flour
1 teaspoon salt
1 cup nuts such as almonds, pecans or walnuts, finely chopped

For Rolling

1 cup powder sugar for dusting

US Customary - Metric

Instructions

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, cream together the softened butter and ½ cup of powdered sugar until light and fluffy. Stir in the vanilla extract.
In a separate bowl, mix together the all-purpose flour and salt.
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the finely chopped nuts.
Take small portions of the dough and roll them into 1-inch balls. Place these balls on the prepared baking sheet, spacing them about an inch apart.
Place the baking sheet in the preheated oven and bake for 10-12 minutes or until the cookies are set but not browned.
Remove the cookies from the oven and allow them to cool on the baking sheet for a minute or two. While still warm, carefully roll each cookie in a bowl of powdered sugar to coat. Place them on a wire rack to cool completely.
Once the cookies have completely cooled, roll them in powdered sugar again for a thicker coating.

Notes

Nut Choices: Feel free to experiment with different types of nuts. Pecans, walnuts, and almonds are all great choices. Just make sure they're finely chopped to blend seamlessly into the dough.
Butter Temperature: It's crucial to use softened butter for this recipe. This ensures your dough has the right consistency and the sugar blends in smoothly.
Sugar Coating: For the best result, roll the cookies in powdered sugar twice. The first coat should be applied when they're still warm, so it adheres well. The second coat, after they've cooled, gives them that classic snowy look.
Baking Watch: Keep a close eye on the cookies while they bake. They should be set but not browned. Overbaking can lead to a less desirable, harder texture.

Nutrition