Description
Russian Tea Cakes are tender, buttery cookies filled with finely chopped nuts and coated generously in powdered sugar. Perfect for holiday celebrations or a sweet treat any time, these classic American desserts combine a melt-in-your-mouth texture with a delicate nutty flavor and a sweet powdered sugar finish.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 3/4 cup finely chopped pecans or walnuts
Coating
- Additional powdered sugar for rolling
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the correct baking temperature before placing the cookies inside.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and 1/2 cup powdered sugar until the mixture becomes light and fluffy, incorporating air for a tender cookie texture.
- Add Vanilla: Stir in the vanilla extract evenly into the butter and sugar mixture for enhanced flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt to evenly distribute the salt throughout the flour.
- Combine Dough: Gradually add the flour mixture into the creamed butter mixture, stirring until a soft dough forms without overmixing to avoid toughness.
- Fold in Nuts: Gently fold the finely chopped pecans or walnuts into the dough, ensuring even distribution throughout.
- Shape Cookies: Roll the dough into 1-inch balls, placing them about 2 inches apart on a baking sheet lined with parchment paper to prevent sticking.
- Bake: Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden, indicating they are perfectly cooked but still tender inside.
- Cool and Roll First Time: Let the cookies cool on the baking sheet for 5 minutes to firm up slightly, then roll them in powdered sugar while still warm to start their signature sweet coating.
- Final Coating: Once the cookies are completely cooled to room temperature, roll them again in powdered sugar to achieve a generous, even coating.
Notes
- For a nut-free version, substitute finely chopped dried fruit such as cranberries or apricots instead of nuts.
- Store cookies in an airtight container at room temperature for up to two weeks to maintain freshness.
- Use parchment paper on your baking sheet to prevent sticking and make cleanup easier.
