Russian Tea Cakes
User Reviews
5
Russian Tea Cakes
Description
These Russian Tea Cakes start by creaming softened butter with powdered sugar and salt until light and fluffy. Vanilla and finely chopped toasted walnuts are folded in, then gradually mixed with all-purpose flour to form a dough. The dough is shaped into one-inch balls and spaced on baking sheets lined with parchment. Baking lasts just until the bottoms turn a very light golden, ensuring a tender texture without overbaking. Once slightly cooled, the warm cookies are rolled in powdered sugar, which adheres to the warm surface, creating a snowy coating. An additional dusting just before serving enhances their appearance and sweetness.
The flavor is mild and nutty with a melt-in-the-mouth crumb, balanced by the sweetness of the sugar coating. Various nuts can be used, such as macadamias or pecans, and adaptations can include citrus zest or mini chocolate chips for different notes. Toasting the nuts enhances their flavor and texture. These cookies are suitable for gifting, dessert trays, or afternoon tea.
Remove from the oven promptly to avoid dryness, and roll the cookies in sugar while still warm for the best coating adhesion. Store leftovers in airtight containers to maintain freshness.
Ingredients
- 1 cup butter softened (226g, unsalted
- 1½ cups powdered sugar divided (180g)
- 2 teaspoon vanilla
- ¼ teaspoon salt
- 2½ cups all-purpose flour (300g)
- ¾ cup walnut 120g, finely chopped
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.
Notes
- Toast walnuts before chopping for enhanced flavor; allow them to cool fully before mixing.
- Remove cookies from oven when bottoms are very lightly golden to prevent overbaking and dryness.
- Roll cookies in powdered sugar while still warm, about 3-4 minutes after baking, for best coating adherence.
- Dust more powdered sugar on cookies just before serving for a snowy, attractive finish.
- For variation, try different nuts like pecans or almonds, or add citrus zest or mini chocolate chips for alternative flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36Cookies
Amount Per Serving
Calories 113 kcal
% 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.
User Reviews
Overall Rating
5
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