Mom’s Russian Tea Cookies (Printable Version)
Buttery, nut-filled cookies rolled in powdered sugar; perfect for holidays and special occasions.
# What You'll Need:
01 -
225 g unsalted butter, softened
02 -
60 g powdered sugar, plus extra for rolling
03 -
1 teaspoon vanilla extract
04 -
250 g all-purpose flour
05 -
1/4 teaspoon salt
06 -
90 g finely chopped pecans or walnuts
# Steps to Follow:
01 -
In a large bowl, beat the butter and powdered sugar until light and creamy (about 2 minutes). Mix in the vanilla extract. Gradually add the flour and salt, mixing until just combined. Fold in the chopped nuts until evenly distributed. Cover the dough and chill for 30 minutes.
02 -
Preheat oven to 175°C and line a baking sheet with parchment paper. Roll the dough into 1-inch balls and place them about 1 inch apart on the baking sheet. Bake for 12-15 minutes, or until the cookies are set and lightly golden on the bottom.
03 -
Let cookies cool for 5 minutes, then roll them in powdered sugar while still warm. Let them cool completely, then roll again in powdered sugar for a perfect snowball effect.
# Additional Notes:
01 -
Lightly toast the nuts before adding them for a richer flavor.
02 -
Swap the flour for a 1:1 gluten-free flour blend to make the recipe gluten-free.
03 -
Keep cookies in an airtight container for up to 1 week, or freeze for up to 3 months.