Get ready to fill your home with the irresistible aroma of buttery, nutty goodness! These traditional Russian tea cakes are the perfect treat for your holiday gatherings or anytime you need a little sweet pick-me-up. Let’s dive into this simple yet delightful recipe that’s sure to become a family favorite.
Ingredients
- 1 cup (227g) unsalted butter, softened
- 1/2 cup (60g) powdered sugar, plus extra for coating
- 1 teaspoon vanilla extract
- 2 1/4 cups (281g) all-purpose flour
- 1/4 teaspoon salt
- 3/4 cup (85g) finely chopped pecans or walnuts
Let’s Get Baking!
- Prep your workspace: Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper. Trust me, this little step will make your life so much easier when it’s time to clean up!
- Cream the butter and sugar: In a large bowl, beat the softened butter and 1/2 cup powdered sugar until light and fluffy. This is where the magic begins – don’t skimp on this step!
- Add some flavor: Mix in the vanilla extract. Take a moment to inhale that heavenly scent – it’s pure bliss!
- Combine dry ingredients: In a separate bowl, whisk together the flour and salt.
- Bring it all together: Gradually add the flour mixture to the butter mixture, mixing until just combined. The dough might look a bit crumbly, but don’t worry – that’s exactly what we want!
- Go nuts: Fold in the chopped nuts. This is what gives our tea cakes their signature crunch and flavor.
- Shape the cookies: Roll the dough into 1-inch balls. Pro tip: use a small cookie scoop for uniform sizes!
- Bake to perfection: Place the balls about 1 inch apart on the prepared baking sheets. Slide them into the oven and bake for 10-12 minutes, or until the edges are lightly golden.
- The powdered sugar shower: Here comes the fun part! While the cookies are still warm (but cool enough to handle), roll them in powdered sugar. Then, let them cool completely on a wire rack.
- Double the deliciousness: Once cooled, give them a second roll in powdered sugar. This double-coating ensures maximum sweetness and that classic snowy appearance!
Serve and Enjoy!
Your Russian tea cakes are now ready to be devoured! These little bites of heaven pair perfectly with a cup of tea, coffee, or even a glass of milk. They’re ideal for holiday cookie exchanges, afternoon tea parties, or just because you deserve a treat!
Storage Tip: Keep these beauties in an airtight container at room temperature for up to a week – if they last that long!
Yield: This recipe makes about 24 cookies, perfect for sharing (or not – we won’t judge!).
Remember, baking is all about having fun and creating memories. So gather your loved ones, put on some festive tunes, and enjoy the process of making these delightful Russian tea cakes. Happy baking, friends!
