Russian Tea Cakes
Buttery, nutty, and dusted in powdered sugar, Russian Tea Cakes are a timeless cookie that feels special without being fussy.
Equipment
- Mixing bowl
- Hand mixer or stand mixer
- Measuring Cups
- Measuring Spoons
- Rubber spatula
- Baking sheets
- parchment paper
- Wire cooling rack
Ingredients
- Unsalted butter softened
- Powdered sugar
- Vanilla extract
- Fine sea salt
- All-purpose flour
- Finely chopped walnuts or pecans
- Powdered sugar for rolling
Instructions
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- In a mixing bowl, beat the softened butter and powdered sugar until pale and fluffy.
- Mix in the vanilla extract and salt until fully incorporated.
- Add the flour in batches, mixing gently until a soft dough forms.
- Fold in the finely chopped nuts until evenly distributed.
- Scoop and roll the dough into 1-inch balls and place them about 1 inch apart on the prepared baking sheets.
- Bake for 12–15 minutes, until the cookies are set but still pale.
- Let the cookies cool for 5 minutes, then roll them in powdered sugar while warm.
- Cool completely on a wire rack, then roll once more in powdered sugar before serving.