Russian Tea Cakes are an easy-to-make holiday classic perfect for your Christmas cookie table and cookie swaps! Tender, buttery cookies are filled with chopped walnuts and rolled in powdered sugar to make an irresistible treat! These are sure to be a new family favorite!
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Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or silpat mat.
In a medium sized mixing bowl cream together the butter, and vanilla extract.
Next, in a separate bowl whisk the 6 tablespoon of confectioners sugar and the flour together. Then add the dry ingredients into the creamed butter. Mix until you have a shaggy dough.
Add the chopped walnuts, then fold them into the dough
Using your hands roll into 1-inch balls and place on a baking sheet with 2 inches of spacing between cookies.
Bake at 350°F (175°C) for 10 to 12 minutes - just until the bottom browns a little and the top no longer looks raw.
Remove from the oven and transfer to a wire rack to cool completely. When the cookies are cool, roll them in confectioners sugar then serve.
Notes
Use high-quality salted European butter to get the best flavor! If you can, I recommend using butter like Kerrygold or Plugra to give the cookies the best flavor. In a recipe with few ingredients, I like to make sure they’re high-quality, so the cookies are still extremely flavorful.
You’ll need to use a scant 2 cups of flour for this recipe. Measure your flour as usual, and simply remove a tablespoon from each cup! This will make sure there isn’t too much flour in the cookies.
I recommend toasting the walnuts for an added depth of flavor! To do this, start by preheating your oven to 350°F (175°C), then line a baking sheet with a piece of parchment paper. Add your chopped walnuts, then place the baking sheet in the oven and bake for 5 to 7 minutes, or until the nuts are golden, fragrant, and slightly sizzling. Be sure to keep an eye on the walnuts, because they can burn easily!
If the dough isn’t coming together, try using a little milk to help it come together. Sprinkle a tablespoon of milk at a time over the dough, then use your spoon, spatula, or hand to help the dough moisten and come together. Once the dough is moistened, but still a little crumbly (or shaggy) you’ll be ready to portion!
Coating the Russian tea cakes with confectioners' sugar should be done once the cookies are cool enough to be handled easily or completely cooled. Any sooner, and the powdered sugar will simply melt from the heat.