Russian Tea Cakes Recipe

Servings: 36 cookies 2 cups all-purpose flour 1/2 lb unsalted butter, or 16 tbsp, at room temperature 1 cup walnuts, toasted and coarsely chopped ½ cup confectioners sugar, powdered sugar, plus 2 cups more for rolling cookies 1 tsp vanilla extract ¼ tsp salt

Ingredients

Quick Prep: Preheat the oven to 400°F. Line a rimmed baking sheet with parchment or silicone liner. Toast nuts on a dry skillet over medium heat for 5 minutes, tossing frequently until fragrant and lightly golden.

Instructions

How to Make Russian Tea Cakes: In a large bowl, using an electric hand mixer, cream together butter, 1/2 cup of powdered sugar, and 1 tsp of vanilla, until smooth.

Add flour and salt and continue mixing until no streaks of flour remain. The mixture will be lumpy. Use a firm spatula to fold in the nuts until evenly incorporated.

Use a firm spatula to fold in the chopped nuts until evenly incorporated. Shape the dough into 1-inch balls (using a small cookie scoop to portion the dough makes the process easy) and place them on a clean baking sheet at least 1-inch apart. Bake at 400˚F for 12 to 15 minutes, or until the edges are golden at the base.

Fill a bowl with 1 cup powdered sugar and roll the cookie balls in it while they are still very warm then transfer to a platter to cool completely. Once cookies are at room temperature, roll them in more powdered sugar to get perfect little snowballs. Cookies may be stored up to 1 week in an airtight container.

Other Stories