Russian Tea Cakes
User Reviews
5
Russian Tea Cakes
Description
Russian Tea Cakes combine butter, powdered sugar, flour, and chopped nuts to create small, round cookies coated in powdered sugar after baking. The dough initially seems dry and crumbly but comes together upon mixing thoroughly, ensuring a tender texture. Baking at 375°F for 8-10 minutes yields cookies with lightly golden bottoms while keeping the centers soft. Optional cornstarch adds to the delicacy of the crumb.
The addition of finely chopped nuts adds subtle crunch and flavor that varies with pecans, walnuts, or almonds. The rolled powdered sugar coating adds sweetness and a snowy appearance characteristic of Russian Tea Cakes. These are classic holiday or teatime treats served at room temperature.
For enhanced flavor, nuts may be toasted before chopping and mixing in. Store the cookies in an airtight container at room temperature for up to one week to maintain freshness.
Ingredients
- 1 cup butter softened, unsalted
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 2 cups all-purpose flour
- 1 Tablespoon cornstarch optional, but recommended
- 1 cup nuts finely chopped (measure before chopping) pecans, walnuts, or almonds will work well with this recipe, please see notes
- powdered sugar about 1 cup, Additional, for rolling
Instructions
- Preheat oven to 375F (190C) and line a baking sheet with parchment paper. Set aside.
- In a large bowl using an electric mixer (or in a stand mixer), beat together butter, powdered sugar, vanilla extract and salt until light, creamy, and well-combined.
- In a separate bowl, whisk together flour and cornstarch, then with mixer on low-speed gradually add flour mixture to butter mixture.
- Stir until completely combined (mixture may seem dry and crumbly at first but should come together if you just keep mixing!).
- Stir in nuts.
- Scoop dough into Tablespoon-sized balls and roll between your palms to make round. Place on prepared baking sheet, spacing cookies 1” apart.
- Bake in 375F (190C) oven for 8-10 minutes or until the bottoms are just beginning to turn a light golden brown.
- Allow cookies to cool on baking sheet for at least 10 minutes then roll in powdered sugar. Enjoy!
Notes
- To deepen flavor, toast nuts at 350°F for 8-10 minutes before chopping and mixing into the dough.
- Finely chop nuts by hand or pulse briefly in a food processor; measure before chopping for accuracy.
- Store baked cookies in an airtight container at room temperature; best consumed within one week.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36cookies
Amount Per Serving
Calories 122 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 122kcal | 6% |
| Carbohydrates | 13g | 4% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 14mg | 5% |
| Sodium | 34mg | 1% |
| Potassium | 33mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 158IU | 3% |
| Calcium | 5mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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