Russian Tea Cake

Indulge in a Sweet Classic

There’s something incredibly comforting about a plate of Russian Tea Cakes. These delightful little cookies are perfect for cozy afternoons or festive gatherings.

With their rich buttery flavor and delicate crumb, every bite melts in your mouth. Topped with a generous dusting of powdered sugar, they are as charming to look at as they are delicious to eat.

Whether you’re sipping on tea or sharing them with friends, Russian Tea Cakes add a touch of sweetness to any occasion.

Recipe Information

• Prep Time: 15 minutes
• Cook Time: 12–15 minutes
• Total Time: 27–30 minutes
• Servings: 24 cookies
• Difficulty Level: Easy

Nutrition Information

• Calories per serving: 120
• Protein: 1.5 grams
• Carbohydrates: 13 grams
• Fat: 7 grams
• Fiber: 0.5 grams
• Sugar: 2 grams
• Sodium: 35 mg

Why I Love This Russian Tea Cake

Russian Tea Cakes hold a special place in my heart. Growing up, these delightful cookies were a beloved staple during the holidays and family gatherings.

Their melt-in-your-mouth texture and nutty flavor bring back fond memories of baking sessions with my loved ones.

It’s so easy to prepare these treats, and they are a joy to share. Plus, who doesn’t love a cookie that looks as beautiful as it tastes? Every time I make them, I can’t help but feel nostalgic and grateful for the simple pleasures in life.

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1 cup chopped nuts (walnuts or pecans)
• Extra powdered sugar for dusting

How to Make Russian Tea Cake

Step 1: Preheat Your Oven

Preheat the oven to 350°F (175°C) so it’s nice and hot when you’re ready to bake your cookies.

Step 2: Cream the Butter and Sugar

In a large bowl, cream together the softened butter and powdered sugar until the mixture is light and fluffy. This should take about 2 to 3 minutes.

Step 3: Add the Vanilla

Stir in the vanilla extract, blending it well into the butter mixture until it’s fully incorporated.

Step 4: Combine Dry Ingredients

Gradually blend in the all-purpose flour and salt. Mix just until combined; overmixing can lead to tough cookies.

Step 5: Fold in the Nuts

Gently fold in the chopped nuts of your choice, like walnuts or pecans, giving your cookies that delightful crunch.

Step 6: Shape the Dough

Roll the dough into small balls, about 1 inch in diameter, and place them on ungreased baking sheets with some space in between.

Step 7: Bake

Bake in the preheated oven for 12–15 minutes or until the bottoms are lightly golden. They should still be pale on top.

Step 8: Cool and Dust

Remove from the oven and let them cool slightly. Roll each warm cookie in powdered sugar, then allow to cool completely before rolling again for a pretty finish.

Tips & Variations

• Use a mix of nuts for added flavor; almonds and hazelnuts work beautifully too!
• For a gluten-free option, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.
• Serve these cookies alongside a warm cup of tea or coffee for a cozy afternoon treat.
• If you want to switch things up, try adding a hint of cinnamon or almond extract for a different flavor profile.

Delicious Variations

• Mexican Wedding Cookies: A similar cookie with a light, buttery texture and a snowy coating of powdered sugar.
• Snowball Cookies: Another nutty delight, often made with pecans or almonds, and dusted with powdered sugar.
• Butter Balls: These cookies use similar ingredients but pack a unique twist with different flavorings.
• Pecan Sandies: Crunchier and more textured, these cookies offer a delightful variation on the nutty theme.

Serving Suggestions for Russian Tea Cake

These cookies are best served at room temperature, perfect for afternoon tea or coffee breaks.

Arrange them on a pretty plate dusted with powdered sugar for a beautiful presentation.

Pair them with a cup of Earl Grey tea or a rich dark roast coffee, and you’ve crafted the ideal snack time.

For an extra touch, serve alongside a simple fruit compote or a dollop of whipped cream for added elegance.

Storage and Leftovers

To keep your Russian Tea Cakes fresh, store them in an airtight container at room temperature for up to one week.

If you want to keep them longer, they freeze beautifully! Just layer them between sheets of parchment paper in a freezer-safe container, and they can last up to three months.

When you’re ready to enjoy, thaw them at room temperature and dust with a bit more powdered sugar if desired.

Helpful Questions

1. Can I use margarine instead of butter?
   It’s best to use unsalted butter for the best flavor and texture in cookies.

2. What nuts work best for these cookies?
   Walnuts and pecans are traditional, but feel free to experiment with your favorite nuts!

3. How do I know when the cookies are done baking?
   Look for lightly golden bottoms; the tops should remain pale. Just a little golden is perfect!

4. Can I make the dough in advance?
   Absolutely! You can refrigerate the dough for up to 3 days before baking, or freeze it for later use.

5. What if I don’t have powdered sugar?
   You can make your own by blending granulated sugar in a blender until it reaches a fine, powdery consistency.

Enjoy baking these delightful Russian Tea Cakes, and may they bring sweetness to your home!

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