The Best Easy Russian Tea Cakes
User Reviews
4.5
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
36
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Calories
101 kcal
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Course
Baked Goods
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Cuisine
Russian
The Best Easy Russian Tea Cakes
Description
The Best Easy Russian Tea Cakes combine unsalted butter, vanilla, and confectioners' sugar creamed together with flour and chopped walnuts to form a soft dough. The mixture is rolled into small balls and baked at 350 degrees Fahrenheit for 10 to 12 minutes until the edges take on a subtle golden hue while the centers remain pale. After cooling, the cakes are rolled in powdered sugar for a snowy, sweet coating.
These cookies have a crumbly but tender texture, with the walnuts adding crunch and depth of flavor. The gentle baking ensures they are not overly browned, preserving a delicate crumb. The vanilla and butter provide a rich base taste that balances the nutty walnuts and sweetness of the sugars.
Russian Tea Cakes are often served as a complement to warm beverages such as tea or coffee. Their small size and tender nature also make them suitable as a light dessert or gift item. They store well in airtight containers and can be made ahead of time.
The recipe notes offer advice for gluten-free substitutions using gluten-free flour, suggest using salted butter and omitting added salt if preferred, and recommend adjusting dough moisture with milk if too dry. For a thicker powdered sugar coating, the cookies can be rolled in sugar while still warm and then again once fully cooled.
Ingredients
- 1 cup butter unsalted
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 6 tablespoons confectioners' sugar
- 2 cups all-purpose flour
- 1 cup walnuts chopped
- ⅓ cup powdered sugar for decoration
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl, combine butter, vanilla, 6 tbsp powdered sugar and cream together.
- Stir in flour and mix, then add in walnuts. Mix, but do not overwork.
- Roll dough into 2" balls and place on a nonstick baking sheet or a baking sheet lined with parchment paper.
- Bake 10-12 minutes until lightly browned on the sides.
- Remove from oven, let cool.
- Roll in powdered sugar before serving.
Notes
- Use gluten-free flour to make these cookies gluten-free.
- If using salted butter, omit the added salt from the recipe.
- To adjust very dry dough, add up to one tablespoon of milk for better consistency.
- For a thicker powdered sugar coating, roll the cookies in sugar right after baking and then again once cooled.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36Serving
Amount Per Serving
Calories 101 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 101kcal | 5% |
| Carbohydrates | 8g | 3% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 14mg | 5% |
| Sodium | 30mg | 1% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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