RUSSIAN TEA CAKES
A classic cookie recipe for bite size shortbread balls coated in powdered sugar. So buttery, tender, and delicious. A perfect addition to your holiday cookie tray.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 3 dozen 1x
- Category: Desserts
- Method: Bake
- Cuisine: Russian
Ingredients
1 cup Butter
1 teaspoon Vanilla extract
6 tablespoons Powdered sugar
2 cups Flour
1 cup Finely chopped toasted walnuts or pecans
1 cup Powdered sugar, for coating
Instructions
Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper or a Silpat mat. Set aside.
In the bowl of an electric mixer, cream the butter and vanilla until smooth.
Stir the 6 tablespoons of powdered sugar into the flour. Add to the butter mixture and combine, on low speed, until just blended. Mix in the chopped walnuts.
Roll the dough into 1-inch balls and place them on the prepared baking sheet 2-inches apart.
Bake for 12 minutes or until the bottoms are just beginning to turn golden.
Pour the 1 cup of powdered sugar into a ziplock bag. While the cookies are still warm, shake them in the powdered sugar – a few at a time.
Place on a wire rack to cool completely. When the cookies are cool, coat them in the powdered sugar again.
Store in an airtight container.
Keywords: classic cookie recipe, Russian tea cake recipe, Mexican Wedding Cookies, Snowball recipe, holiday cookies, Christmas cookies