Description
These delicate Russian tea cakes are the perfect little indulgence, melting in your mouth with a tender, buttery crumb and a sweet, powdery finish. They’re simple enough for a weeknight treat but elegant enough for any holiday gathering.
Ingredients
1 cup (2 sticks) unsalted butter, softened
1/2 cup powdered sugar (plus 1 cup for rolling)
1 tsp pure vanilla extract
2.25 cups all-purpose flour
1/4 tsp salt
3/4 cup finely chopped pecans or walnuts
Instructions
Prepare your oven to 375 degrees Fahrenheit and line two baking sheets with parchment paper.
Cream softened butter and half a cup of powdered sugar in a bowl until light and airy.
Mix in the vanilla extract.
Combine flour and salt, then slowly add to the butter mixture until a firm dough develops.
Gently incorporate the chopped nuts into the dough.
Shape the dough into one-inch spheres and place them on the prepared baking sheets, leaving some space between each.
Bake for ten to twelve minutes until they are firm but not brown. Let them cool for five minutes before coating them in powdered sugar. Once completely cooled, give them another roll in powdered sugar.
Notes
Ensure your butter is truly softened, not melted. This is essential for achieving a light and airy creamed mixture.
Once you add the flour, mix only until just combined. Overmixing can develop the gluten in the flour, leading to tougher cookies.
Rolling the dough into consistently sized one-inch spheres will help ensure they bake evenly.
Allow the cookies to cool slightly before the first roll in powdered sugar and completely before the second. This helps the sugar adhere without becoming a gummy mess.
Using parchment paper not only prevents sticking but also makes cleanup a breeze.
- Prep Time: 30 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Cuisine: Russian