introduction
Classic Russian Tea Cakes are small, nutty cookies dusted with powdered sugar. They are soft, buttery, and melt in your mouth. Try them for holidays or any time you want a simple sweet. For a different holiday cake idea, see this Christmas bundt cakes recipe.
why make this recipe
These cookies use few ingredients. They take little time and taste rich. Kids and guests like them. They store well, so you can bake ahead.
how to make Classic Russian Tea Cakes
Ingredients :
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup finely chopped pecans
- 1/4 teaspoon salt
- Additional powdered sugar for coating
Directions :
- Preheat oven to 350°F (175°C).
- In a large bowl, cream together the softened butter and powdered sugar until smooth.
- Stir in the vanilla extract.
- Gradually add the flour and salt, mixing until combined.
- Fold in the chopped pecans.
- Shape the dough into small balls and place them on ungreased baking sheets.
- Bake for 12-15 minutes or until lightly golden on the bottom.
- Let cool slightly, then roll in powdered sugar while warm.
- Once fully cooled, roll in powdered sugar again before serving.
how to serve Classic Russian Tea Cakes
Place cookies on a plate or tray. Serve with tea, coffee, or milk. They go well with fruit or a simple chocolate dip.
how to store Classic Russian Tea Cakes
Keep cooled cookies in an airtight container. Store at room temperature for up to one week. For longer storage, freeze in a sealed bag for up to three months.
tips to make Classic Russian Tea Cakes
- Use room temperature butter for easy mixing.
- Chop nuts finely so the cookies stay tender.
- Roll in powdered sugar twice for a good coating.
- Do not overbake; watch the bottoms for light gold.
variation (if any)
- Swap pecans for walnuts or almonds.
- Add a pinch of cinnamon for warm flavor.
- Use almond extract instead of vanilla for a different taste.
FAQs
Q: Can I make the dough ahead of time?
A: Yes. Chill the dough up to 24 hours before baking.
Q: Can I use salted butter?
A: Yes, but reduce added salt to a small pinch or skip it.
Q: How do I keep the sugar coating from melting?
A: Let cookies cool then roll once, let fully cool, and roll again to set the coating.
Q: Can I make them nut-free?
A: Yes. Replace nuts with extra flour or a mix of oats for texture.
Conclusion
For another classic take on these cookies, check this Mom’s Russian Tea Cakes recipe on Crazy for Crust.