introduction
Russian Tea Cakes are small, buttery cookies with nuts and powdered sugar. They are easy to make and taste like a simple holiday treat. If you like small holiday cookies, try a different style too with Christmas bundt cakes for another idea.
why make this recipe
These cookies are quick to mix and bake. They need few ingredients you likely have at home. They are perfect for parties, gifts, or a quiet sweet treat with tea.
how to make Russian Tea Cakes
This recipe uses butter, flour, nuts, and powdered sugar. Mix the dough, shape small balls, bake until light golden, and roll in powdered sugar when warm.
Ingredients :
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup finely chopped nuts (such as walnuts or pecans)
- 1/4 teaspoon salt
- Powdered sugar for dusting
Directions :
- Preheat your oven to 350°F (175°C).
- In a bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Stir in the vanilla extract.
- Gradually add the flour, chopped nuts, and salt, mixing until the dough comes together.
- Form the dough into small balls and place them on a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until the bottoms are lightly golden.
- Allow to cool for a few minutes, then roll in powdered sugar.
- Let them cool completely before serving.
how to serve Russian Tea Cakes
Serve these cookies on a plate at room temperature. They go well with tea or coffee. Arrange them on a tray for guests or pack in a small box as a gift.
how to store Russian Tea Cakes
Keep the cookies in an airtight container at room temperature. They stay fresh for about one week. For longer storage, freeze them in a sealed container for up to three months.
tips to make Russian Tea Cakes
- Use room temperature butter to cream easily.
- Chop nuts finely so each bite is smooth.
- Do not overbake; watch for a light golden color.
- Roll cookies in powdered sugar while they are still warm for an even coating.
variation (if any)
- Swap walnuts for pecans or almonds.
- Add a pinch of cinnamon for a warm flavor.
- Use half powdered sugar in the dough for a less sweet cookie, and dust more at the end.
FAQs
Q: Can I use salted butter?
A: Yes, but skip or reduce the added salt.
Q: Can I make the dough ahead?
A: Yes, you can chill the dough for up to 24 hours before baking.
Q: How do I avoid cracks when rolling in sugar?
A: Let cookies cool a few minutes first, then roll gently in powdered sugar.
Conclusion
For a tested version of this cookie, see the full Russian Tea Cakes Recipe.