Russian Tea Cakes
Delightful buttery cookies dusted with powdered sugar, Russian Tea Cakes are perfect for any occasion and easy to customize to your taste.
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened
- ½ cup powdered sugar, plus more for coating
- 1 teaspoon vanilla extract Enhances flavor
- 2 cups all-purpose flour Can use gluten-free alternative
- 1 cup finely chopped nuts (walnuts or pecans) Substitutes like almonds or sunflower seeds can be used
- ¼ teaspoon salt
Instructions
Preparation
- Start by gathering all your ingredients together for easy access. Ensure your butter is softened to room temperature for easier mixing. Preheat your oven to 350°F (175°C).
- In a mixing bowl, cream together the softened butter and 1/2 cup of powdered sugar using an electric mixer or a whisk until light and fluffy (about 2-3 minutes).
- Mix in the vanilla extract.
- Gradually add the flour, chopped nuts, and salt into the butter mixture and mix until smooth.
- Form the dough into small balls, about 1 inch in diameter, and place on a baking sheet lined with parchment paper.
Baking
- Bake in preheated oven for 15-20 minutes, or until bottoms are lightly browned.
- Remove from the oven and cool on the baking sheet for about 5 minutes.
- While still warm, roll each cookie in powdered sugar, then transfer to a wire rack and cool completely.
- Roll in powdered sugar again for an extra touch before serving.
Notes
Store in an airtight container at room temperature for up to a week. For longer storage, freeze with parchment paper in between layers for up to three months. Consider toasting nuts before using for enhanced flavor.