Russian Tea Cakes are an easy-to-make holiday classic that’s so 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!
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.