introduction
Russian Tea Cakes are small, nutty cookies rolled in powdered sugar. They bake fast and taste like a light, sweet bite. If you like simple holiday treats, try this easy recipe and also look at an easy Christmas cakes recipe for more ideas.
why make this recipe
These cookies are quick, use simple pantry ingredients, and please a crowd. They stay moist and have a tender crumb. They are great for parties, gifts, or a quiet snack with tea.
how to make Russian Tea Cakes Recipe
Follow the steps below to mix, shape, bake, and sugar the cookies. Work with chilled dough if it gets too soft.
Ingredients :
- 1 cup butter, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla
- 2¼ cups flour
- ¼ teaspoon salt
- ¾ cup finely chopped pecans, walnuts, or almonds
Directions :
- Preheat oven to 375° F and line two cookie sheets with parchment paper.
- Mix butter, ½ cup powdered sugar, and vanilla with an electric mixer until fluffy.
- Add flour and salt and mix until the dough comes together.
- Stir in the nuts and chill the dough if it is too soft to handle.
- Scoop 1 tablespoon balls of dough and place them on the prepared cookie sheet.
- Bake for 7–8 minutes until the bottoms are just slightly brown.
- Remove from oven and cool for about a minute until you can handle them.
- Fill a small bowl with powdered sugar and roll each warm cookie in the sugar.
- Place cookies on a rack to cool and roll again in powdered sugar if you like when fully cool.
how to serve Russian Tea Cakes Recipe
Serve these cookies on a small plate with tea or coffee. They also work well on a cookie tray with other small sweets. They make a nice gift in a tin or box.
how to store Russian Tea Cakes Recipe
Store cookies in an airtight container at room temperature for up to one week. For longer storage, freeze them in a sealed container for up to three months. Thaw at room temperature before serving.
tips to make Russian Tea Cakes Recipe
- Use cold hands or a small scoop to shape the dough evenly.
- Chill the dough if it becomes too soft to roll.
- Roll in powdered sugar while warm for the first coating, then again when cool for a thicker layer.
- Chop nuts finely so the cookies hold together and have a smooth bite.
variation (if any)
- Swap pecans for walnuts or almonds.
- Add a pinch of cinnamon for a warm spice note.
- Use almond extract instead of vanilla for a different flavor.
FAQs
Q: Can I use salted butter?
A: Yes, but reduce added salt if you use salted butter.
Q: Can I make the dough ahead?
A: Yes. Chill the dough for a day or freeze it for longer. Thaw before scooping.
Q: Why do my cookies fall flat?
A: Use chilled dough and don’t over-mix. Measure flour correctly.
Q: Can I use other nuts or leave them out?
A: You can use any chopped nuts. Leaving them out changes the texture and taste.
Conclusion
For another trusted version and extra tips, see the full Russian Tea Cakes Recipe on AllRecipes.