introduction
Russian Tea Cakes Cookies are small, round cookies with nuts and a sweet sugar coating. They bake fast and taste buttery. These cookies work well for holidays or a simple treat. If you like nutty cookies, try a similar idea with this brown butter toffee cookies recipe for another flavor.
why make this recipe
You make this recipe because it is easy, quick, and uses few ingredients. The cookies are soft inside and sweet outside. They please guests and children. They also store well.
how to make Russian Tea Cakes Cookies
Follow the steps in the Directions list. Measure ingredients carefully and handle the dough gently. Roll the hot cookies in sugar right after baking to get the classic coating.
Ingredients :
- 1 cup butter
- 2 teaspoons Vanilla extract
- 2 cups sifted flour
- 1 cup confectioners sugar
- 1 cup chopped nuts
Directions :
- Preheat oven to 375 degrees.
- Place a Silpat or a piece of parchment paper on a cookie sheet.
- Using a stand mixer with a large bowl, cream together butter, sugar, and flour.
- Mix in chopped nuts.
- Using a cookie scoop to measure out cookies.
- Roll them into a ball.
- Place them on the baking sheet about 1.5″ apart.
- Bake for 10 to 15 minutes.
- Place about a cup of confectioners sugar in a bowl with low sides.
- Place the hot pan on a trivet.
- Remove hot cookies with two spoons and drop them into the confectioners sugar.
- Roll the hot cookies in the sugar to coat and place them on a wire rack to cool completely.
how to serve Russian Tea Cakes Cookies
Serve them at room temperature. Put them on a plate or a cookie tray. They go well with tea, coffee, or milk.
how to store Russian Tea Cakes Cookies
Store in an airtight container at room temperature for up to one week. For longer storage, freeze in a sealed bag for up to three months. Thaw before serving.
tips to make Russian Tea Cakes Cookies
- Use room temperature butter for easy creaming.
- Chop nuts small so the dough holds together.
- Roll cookies quickly in sugar while hot for best coating.
- Do not overbake; remove when edges just start to set.
variation (if any)
- Swap walnuts for pecans or almonds.
- Add a pinch of cinnamon for a warm flavor.
- Use half brown sugar for a deeper taste (adjust confectioners sugar coating as needed).
FAQs
Q: Can I make the dough ahead?
A: Yes. Chill the dough up to 24 hours before scooping and baking.
Q: Can I use salted butter?
A: Yes. Reduce any extra salt in other recipes, but these cookies are fine with salted butter.
Q: Why are my cookies flat?
A: You may have over-creamed the butter or used too little flour. Chill dough briefly before baking.
Q: Can I skip rolling in sugar?
A: You can, but the sugar gives the classic sweet outside and look.
Conclusion
For a tested family version and more tips, see this Mom’s Russian Tea Cakes recipe on Crazy for Crust.