5.0 from 210 votes
Russian Tea Cakes
Buttery Russian Tea Cakes with chopped walnuts are a powdered sugar dream. This classic holiday-favorite recipe is easy to make with just 6 ingredients and a few simple recipe steps.
Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 36 Cookies
Calories: 113 kcal
Course:
Dessert
Cuisine:
American , Russian
Ingredients
- 1 cup unsalted butter softened (226g)
- 1½ cups powdered sugar divided (180g)
- 2 teaspoon vanilla
- ¼ teaspoon salt
- 2½ cups all-purpose flour (300g)
- ¾ cup finely chopped walnuts (120g)
Instructions
- Preheat the oven to 375°F. Line two large baking sheets with parchment paper.
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter, ¾ cup of powdered sugar, and salt on medium speed until light and fluffy, about 3 minutes.
- Add in the chopped walnuts and vanilla, and mix on low speed. With the mixer running, gradually add in the flour until fully incorporated. Scrape the bowl down and mix in any bits of flour or butter with your spatula.
- Shape the dough into 1-inch balls and place on the baking sheets about 1 inch apart.
- Bake for 10 to 12 minutes or until cookies are a very light golden brown on the bottom. Allow the cookies to cool just enough to handle, 3 to 4 minutes.
- Place the remaining ¾ cup of powdered sugar in a bowl, then roll the warm cookies in the sugar and set aside to cool completely. Sift a bit more confectioners' sugar over the cookies before serving.
Cup of Yum
Notes
- Toast the walnuts for the best flavor. Use toasted walnuts for extra flavor. You can follow my toasted walnuts recipe, just make sure you give them plenty of time to cool before chopping and adding to the cookie dough.
- Remove the cookies from the oven when the bottoms are light golden brown. The cookies are done when the bottoms turn very light golden brown. Monitor the cookies during the last couple of minutes to prevent overbaking which will result in dry cookies.
- Roll the cookies in powdered sugar while hot. The powdered sugar will stick best to hot cookies, so roll them in the sugar as soon as you can handle them, about 3-4 minutes after removing them from the oven.
- Dust with additional sugar just before serving. To give these melt-in-your-mouth cookies a final touch, sift a little more confectioners’ sugar over them before serving. You can also sift a little sugar around them to give your serving tray a snowy look.
- Vary the flavor. Make these tea cakes with walnuts, macadamia nuts, cashews, hazelnuts, almonds, pecans, or any combination of nut varieties. Toasted nuts will always taste the best! You can add mini chocolate chips for a nut-free version or beat citrus zest in with the butter for a citrusy zing.
Nutrition Information
Calories
113kcal
(6%)
Carbohydrates
12g
(4%)
Protein
1g
(2%)
Fat
7g
(11%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.2g
Cholesterol
14mg
(5%)
Sodium
17mg
(1%)
Potassium
22mg
(1%)
Fiber
0.4g
(2%)
Sugar
5g
(10%)
Vitamin A
158IU
(3%)
Vitamin C
0.03mg
(0%)
Calcium
5mg
(1%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 36Cookies
Amount Per Serving
Calories 113
% Daily Value*
| Calories | 113kcal | 6% |
| Carbohydrates | 12g | 4% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 14mg | 5% |
| Sodium | 17mg | 1% |
| Potassium | 22mg | 0% |
| Fiber | 0.4g | 2% |
| Sugar | 5g | 10% |
| Vitamin A | 158IU | 3% |
| Vitamin C | 0.03mg | 0% |
| Calcium | 5mg | 1% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.