Description
These delicious homemade Russian Tea Cakes are buttery, nutty, and coated with powdered sugar for a melt-in-your-mouth treat. Perfect for holiday celebrations or anytime you crave a classic, tender cookie with a delightful nutty crunch.
Ingredients
Scale
Dry Ingredients
- 2 cups All-Purpose Flour
- ¼ teaspoon Salt
- ½ cup Powdered Sugar (for dough)
- as needed Powdered Sugar for Dusting
Wet Ingredients
- 1 cup Unsalted Butter, softened to room temperature
- 1 teaspoon Vanilla Flavoring
Add-ins
- 1 cup Chopped Nuts (Pecans or Walnuts)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it is at the right temperature for even baking of the cookies.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and ½ cup of powdered sugar together until the mixture is light and fluffy, around 3-4 minutes. This creates a smooth base for the dough.
- Add Vanilla: Mix in the vanilla flavoring thoroughly to infuse the dough with a warm, aromatic essence.
- Incorporate Flour: Gradually add the 2 cups of all-purpose flour, mixing on low speed just until combined to avoid overworking the dough.
- Fold in Nuts: Gently fold the finely chopped pecans or walnuts into the dough with a spatula, spreading the nutty flavor evenly throughout.
- Prepare Baking Sheets: Line your baking sheets with parchment paper to prevent sticking and ensure an easy cleanup.
- Form Dough Balls: Scoop the dough and roll into 1-inch balls, placing them on the baking sheets about 2 inches apart to allow room for slight spreading.
- Bake Cookies: Bake in the preheated oven for 15-20 minutes, until the bottoms are just turning golden brown for perfect texture without over-baking.
- Cool Slightly: Remove cookies from the oven and let cool on the baking sheet for 5 minutes to firm up slightly before handling.
- Coat with Powdered Sugar: While the cookies are still warm, roll them in powdered sugar for a sweet coating and classic appearance.
- Final Cooling and Dusting: Transfer the cookies to a wire rack to cool completely, and dust with additional powdered sugar if desired for a beautiful finish.
Notes
- Use finely chopped nuts to ensure even distribution and a pleasant texture.
- Do not overmix the flour to keep the cookies tender and crumbly.
- If desired, substitute vanilla extract for vanilla flavoring for a more natural taste.
- Cookies can be stored in an airtight container for up to one week for freshness.
- Rolling cookies in powdered sugar while warm helps it adhere better for a classic look.
