Delicious Homemade Russian Tea Cakes
These delicate, buttery cookies, often dusted with powdered sugar, are a delight during afternoon tea or as a sweet snack.
Servings: 24 cookies
Calories: 120kcal
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
- Electric Mixer
Ingredients
Ingredients
- 2 cups All-Purpose Flour Gives structure and texture to the dough.
- 1 cup Unsalted Butter Softened to room temperature for easy mixing.
- ½ cup Powdered Sugar Adds sweetness and a soft texture.
- 1 cup Chopped Nuts (Pecans or Walnuts) Provides nutty flavor and crunch.
- 1 teaspoon Vanilla Flavoring Infuses a warm essence into the cookies.
- ¼ teaspoon Salt Enhances the flavor of the cookies.
- as needed cup Powdered Sugar for Dusting Adds sweetness and beautiful presentation.
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the softened unsalted butter and ½ cup of powdered sugar. Beat until light and fluffy, about 3-4 minutes.
- Add in the vanilla flavoring and mix until fully incorporated.
- Gradually add 2 cups of all-purpose flour to the mixture. Mix on low speed until just combined.
- Fold in 1 cup of finely chopped nuts gently with a spatula.
- Prepare baking sheets by lining them with parchment paper.
- Scoop out portions of the dough and roll them into 1-inch balls. Place them on the prepared baking sheets, spacing them 2 inches apart.
- Bake for approximately 15-20 minutes until the bottoms are slightly golden.
- Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack.
- While still warm, roll the cookies in powdered sugar until fully coated.
- Transfer to a wire rack to cool completely. Dust with additional powdered sugar before serving if desired.
Notes
Store in an airtight container for up to a week. Can be frozen for up to three months.