introduction
These Russian Tea Cakes are small, soft, and crumbly. They melt in your mouth and have a light nut taste. They make a great treat for holidays or any time you want a sweet cookie. If you like simple cookies, try a similar holiday idea like our chewy cranberry orange cookies for another easy recipe.
why make this recipe
Make these cookies because they are easy, fast, and need few ingredients. They travel well and taste like a classic holiday treat. Kids and guests often love them.
how to make Melt-in-Your-Mouth Christmas Cookies (Russian Tea Cakes)
Follow the steps below. The dough is quick to mix, and rolling the warm cookies in powdered sugar gives them a snowy look.
Ingredients :
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup chopped nuts (such as walnuts or pecans)
- additional powdered sugar for coating
Directions :
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Add the vanilla extract and mix well.
- Gradually add the flour and salt, mixing until just combined.
- Fold in the chopped nuts.
- Shape the dough into small balls and place them on a baking sheet lined with parchment paper.
- Bake for 15-20 minutes, or until the bottoms are lightly golden.
- Remove from the oven and let cool slightly.
- Roll the warm cookies in additional powdered sugar before serving. Enjoy your holiday treat!
how to serve Melt-in-Your-Mouth Christmas Cookies (Russian Tea Cakes)
Serve them on a plate with more powdered sugar dusted on top. They go well with tea or coffee. Let them cool a little so they keep their shape.
how to store Melt-in-Your-Mouth Christmas Cookies (Russian Tea Cakes)
Keep cookies in an airtight container at room temperature for up to one week. Place parchment paper between layers to stop them from sticking. For longer storage, freeze in a sealed bag for up to three months.
tips to make Melt-in-Your-Mouth Christmas Cookies (Russian Tea Cakes)
- Use room temperature butter for easier creaming.
- Chop nuts small for even texture.
- Do not overmix the dough. Mix until just combined.
- Roll in powdered sugar while cookies are warm, then again when cool for a thicker coating.
variation (if any)
- Use pecans, almonds, or hazelnuts instead of walnuts.
- Add a pinch of cinnamon for a warm spice flavor.
- Make mini or larger cookies to change the look and bake time.
FAQs
Q: Can I use salted butter?
A: Yes, but reduce or skip the 1/4 teaspoon salt in the recipe.
Q: Can I make the dough ahead?
A: Yes. Chill the dough for up to 2 days, or freeze balls for up to 3 months. Bake from frozen with a minute or two added to bake time.
Q: How do I keep the cookies from breaking?
A: Handle dough gently and do not overbake. Let them cool slightly before moving.
Conclusion
These melt-in-your-mouth cookies are simple and classic for the holidays. For another trusted version and more tips, see the full Russian Tea Cakes Recipe.