Mom’s Russian Tea Cakes Recipe
Mom’s Russian Tea Cakes are tender, buttery cookies coated in powdered sugar, featuring finely chopped nuts for a delightful crunch. These traditional cookies bake quickly to a light golden bottom and are perfect for holiday gatherings or anytime you crave a classic, melt-in-your-mouth treat.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 35 minutes
- Yield: 48 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Russian
- Diet: Vegetarian
Ingredients
Cookie Dough
- 1 cup (226g) unsalted butter, softened
- ½ cup (57g) powdered sugar
- 1 teaspoon vanilla extract
- 2 ¼ cups (279g) all-purpose flour
- ¼ teaspoon salt
- ¾ cup finely chopped nuts (pecans, walnuts, or almonds)
For Rolling
- Powdered sugar for rolling the baked cookies
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line two cookie sheets with parchment paper to ensure the cookies bake evenly and don’t stick.
- Prepare Dough: Using an electric mixer, cream together the softened butter, ½ cup powdered sugar, and vanilla extract until the mixture becomes fluffy. Gradually blend in the all-purpose flour and salt until the dough forms. Stir in the finely chopped nuts by hand. If the dough feels too soft to handle, chill it briefly until manageable.
- Form Cookies: Scoop the dough into 1 tablespoon-sized balls and place them on the prepared cookie sheets, spacing them to allow for slight spreading.
- Bake: Bake the cookies for 7-8 minutes, or until the bottoms are just beginning to turn a light golden brown. Remove from oven and let cool for about a minute, enough so you can handle them without breaking.
- Coat with Sugar: Place powdered sugar in a small bowl. Roll each warm cookie in the powdered sugar to coat thoroughly. This adds the signature sweet, snowy outer layer.
- Cool and Serve: Transfer the coated cookies to a wire rack to cool completely. For an extra sugary finish, re-roll the cookies in powdered sugar once cooled. These cookies can be frozen or prepared up to four days in advance for convenience.
Notes
- If your dough is sticky or too soft, chilling it for 15-30 minutes makes it easier to handle.
- You can use pecans, walnuts, or almonds—choose your favorite or a mix for different textures.
- Rolling the cookies twice in powdered sugar, warm and cooled, enhances their sweet coating and appearance.
- Store cookies in an airtight container at room temperature for up to one week or freeze for longer storage.
Find it online: https://bitezly.com/moms-russian-tea-cakes-recipe/