Russian Tea Cakes: Buttery, Melt-in-Your-Mouth Holiday
Russian Tea Cakes are buttery, nut-filled holiday cookies.Their tender texture melts effortlessly in your mouth.Powdered sugar coating creates a beautiful snowy appearance.Easy to prepare with simple pantry ingredients.Perfect for Christmas cookie platters and gift boxes.A timeless family favorite enjoyed for generations.
Ingredients
- 1 cup unsalted butter, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 2¼ cups all-purpose flour
- ¼ teaspoon salt
- ¾ cup finely chopped walnuts or pecans
- 1½ cups powdered sugar (for coating)
Instructions
- In a large mixing bowl, cream together the softened butter and ½ cup powdered sugar until light and fluffy.
- Mix in the vanilla extract until well combined.
- In a separate bowl, whisk together flour and salt.
- Gradually add the flour mixture to the butter mixture. Stir in the chopped nuts until evenly distributed.
- Cover and refrigerate the dough for 30 minutes to make shaping easier.
- Preheat oven to 350°F (175°C). Roll dough into 1-inch balls and place on a parchment-lined baking sheet.
- Bake for 12–15 minutes or until the bottoms are lightly golden. Do not overbake.
- Allow cookies to cool for about 5 minutes. While still warm, roll them gently in powdered sugar.
- Once completely cooled, roll the cookies again in powdered sugar for a thick snowy finish.
- Arrange on a serving platter and enjoy with tea, coffee, or hot cocoa.
Notes
- Finely chopped nuts create the best texture.
- Do not overmix the dough.
- Chilling helps prevent spreading.
- Double coating ensures a beautiful appearance.
- Pecans and walnuts both work well.
- Avoid overbaking to maintain tenderness.
- Store in an airtight container.
- Cookies become even more flavorful after a day.