🍪 Russian Tea Cakes
Ingredients (makes about 30 cookies)
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1 cup (2 sticks) unsalted butter, softened
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½ cup powdered sugar (plus more for rolling)
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1 tsp vanilla extract
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2¼ cups all-purpose flour
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¼ tsp salt
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¾ cup finely chopped nuts (walnuts, pecans, or almonds)
🧑🍳 Instructions
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Preheat oven:
Set to 350°F (175°C). Line baking sheets with parchment paper. -
Cream butter and sugar:
In a large bowl, beat butter, ½ cup powdered sugar, and vanilla until light and fluffy. -
Add dry ingredients:
Stir in flour and salt until combined. Mix in nuts. The dough will be thick — that’s perfect. -
Shape the cookies:
Roll dough into 1-inch balls and place about 1 inch apart on baking sheets. -
Bake:
Bake 10–12 minutes, until bottoms are lightly golden but tops are still pale.
(Don’t overbake — they should stay soft and delicate.) -
Coat in sugar:
While warm, roll cookies gently in powdered sugar.
Cool completely, then roll again for that perfect snowy coating.
☃️ Tips & Variations
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Nut options: Walnuts give a classic flavor; pecans add richness; almonds make them more delicate.
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Holiday twist: Add ½ tsp almond extract or a pinch of cinnamon to the dough.
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Storage: Keep in an airtight container up to 1 week, or freeze up to 2 months.
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Gluten-free option: Substitute a 1:1 gluten-free flour blend — works beautifully.
Would you like me to include a chocolate version (with cocoa in the dough and hazelnuts inside)?
