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Russian Tea Cakes Recipe

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★★★★

3.9 from 49 reviews

Russian Tea Cakes are buttery, nutty, melt-in-your-mouth cookies rolled in confectioners’ sugar. These classic treats feature a rich, tender dough enriched with finely chopped nuts and a hint of vanilla. Perfect for holiday gatherings or anytime you crave a sweet, crumbly cookie with a delicate powdered sugar coating.

Ingredients

Scale

Cookie Dough

  • 1 cup butter, softened
  • 1/2 cup confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 2–1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 3/4 cup finely chopped nuts (preferably toasted)

For Rolling

  • Additional confectioners’ sugar

Instructions

  1. Cream the Butter and Sugar: In a large bowl, use a hand mixer or stand mixer to cream together the softened butter and 1/2 cup confectioners’ sugar until the mixture is light and fluffy. This process should take about five to seven minutes. Then, beat in the vanilla extract to incorporate the flavor evenly.
  2. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt to evenly distribute the salt within the flour.
  3. Combine Dry and Wet Mixes: Gradually add the flour mixture to the creamed butter and sugar mixture. Fold in the finely chopped nuts, ensuring they are evenly distributed throughout the dough. For richer flavor, pre-toast the nuts and cool them before folding them in.
  4. Chill the Dough: Cover the dough with plastic wrap and refrigerate it for one to two hours. This step helps the dough firm up, making it easier to shape the cookies.
  5. Preheat Oven and Shape Cookies: Preheat your oven to 350°F (175°C). Remove the dough from the refrigerator and roll it into 1-inch balls. Place these balls about 2 inches apart on ungreased baking sheets to allow room for spreading.
  6. Bake the Cookies: Bake the cookies for 12 to 13 minutes until they are lightly browned. The bottoms should be a light golden color, and the edges should just start to brown slightly, indicating they are done.
  7. Roll in Confectioners’ Sugar: While the cookies are still warm, gently roll them in additional confectioners’ sugar until coated. Place the sugared cookies on wire racks and let them cool completely to room temperature.

Notes

  • For deeper nutty flavor, toast the nuts beforehand and let them cool before adding to the dough.
  • Use finely chopped nuts rather than coarsely chopped to ensure the right texture.
  • Allow cookies to cool fully to room temperature before storing to maintain their delicate texture.
  • Store cookies in an airtight container to keep them fresh for up to a week.
  • You can substitute nuts with pecans, walnuts, or almonds according to preference.

Keywords: Russian Tea Cakes, Butter Cookies, Nut Cookies, Powdered Sugar Cookies, Holiday Cookies, Traditional Russian Dessert

Find it online: https://foodiecara.com/russian-tea-cakes-recipe/