introduction
These Russian Tea Cakes are small, nutty, and sweet. They are easy to make with few ingredients. If you like simple holiday cookies, you can also see related cake ideas at holiday bundt cake ideas.
why make this recipe
Make these cookies when you want a quick, classic treat. They bake fast and use common pantry items. They are good for holiday trays, gifts, or a simple snack.
how to make Russian Tea Cakes
Follow the steps in the Directions section. Shape small balls, bake until light, and roll in powdered sugar while warm and again when cool.
Ingredients :
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar, plus extra for rolling
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 cup walnuts, finely chopped
- 1/4 teaspoon salt
Directions :
- Preheat the oven to 350°F (175°C).
- In a bowl, cream together the butter and 1/2 cup of powdered sugar until light and fluffy.
- Add vanilla and mix well.
- Gradually blend in flour, walnuts, and salt.
- Shape the dough into 1-inch balls and place on ungreased baking sheets.
- Bake for 12 to 15 minutes or until lightly golden.
- Let cool for a few minutes, then roll in powdered sugar while still warm.
- Allow to cool completely and then roll in powdered sugar again before serving.
how to serve Russian Tea Cakes
Serve on a plate or in a tin. They go well with tea, coffee, or milk. Place them on a tray for parties or wrap in cellophane for gifts.
how to store Russian Tea Cakes
Store in an airtight container at room temperature for up to 1 week. For longer storage, freeze in a sealed bag for up to 3 months. Thaw at room temperature before serving.
tips to make Russian Tea Cakes
- Use room temperature butter for easy creaming.
- Chop walnuts small so the dough holds together well.
- Roll in powdered sugar twice for a nice coating.
- Do not overbake — they should stay pale and slightly soft.
variation (if any)
- Use pecans or almonds instead of walnuts.
- Add a pinch of cinnamon for a warm flavor.
- Make mini or larger balls to change baking time.
FAQs
Q: Can I use salted butter?
A: Yes, but reduce the added salt or skip it.
Q: Can I make the dough ahead?
A: Yes. Chill the dough for up to 24 hours before baking.
Q: How do I keep the cookies from falling apart?
A: Make sure you measure flour well and do not overmix. Chill dough if it feels too soft.
Conclusion
For a trusted tested version and extra notes, see the original Russian Tea Cakes Recipe.