Russian Tea Cakes are delightful little treats that melt in your mouth! These buttery, nutty cookies have a rich history and are often enjoyed during festive seasons or special gatherings. The subtle sweetness from the powdered sugar and the delightful crunch of walnuts combine for a perfect bite that pairs wonderfully with a warm cup of tea or coffee. Whether you’re serving them at a holiday party or just enjoying them at home, Russian Tea Cakes are a classic favorite.
Gather Your Russian Tea Cakes Ingredients
To make these wonderful cookies, you’ll need the following ingredients:
- 1 cup (226g) unsalted butter, softened
- 1 teaspoon vanilla extract
- 2 cups (240g) all-purpose flour
- 6 tablespoons (75g) powdered sugar
- 1 cup (120g) finely chopped walnuts
- 1/3 cup (40g) powdered sugar, or more as needed for dusting
Step-by-Step Russian Tea Cakes Recipe
Making Russian Tea Cakes is simple and rewarding! Just follow these easy steps:
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Preheat the Oven: Start by preheating your oven to 350°F (175°C), setting the stage for perfectly baked cookies.
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Cream Butter and Vanilla: In a medium bowl, use an electric mixer to cream the softened butter and vanilla extract until smooth, which should take about 2 to 3 minutes.
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Mix Dry Ingredients: In a separate bowl, whisk together the flour and 6 tablespoons of powdered sugar until well combined.
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Combine Mixtures: Gradually add the dry mixture to the creamed butter and vanilla, stirring until everything is just blended. Don’t overmix!
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Add Walnuts: Fold in the finely chopped walnuts until they are evenly distributed throughout the dough. The mixture may look crumbly, and that’s okay.
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Form the Cookies: Take small scoops of dough and roll them between your hands to form 1-inch balls. Place these on ungreased cookie sheets, spacing them about 2 inches apart.
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Bake: Bake in the preheated oven for about 12 minutes, until the edges are just turning golden.
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Cool and Dust: Once baked, transfer the cookies to a wire rack and let them cool for about 15 minutes. In a small bowl, place the remaining 1/3 cup powdered sugar and roll the cooled cookies in it once or twice until well coated.
Serving Russian Tea Cakes Like a Pro
These cookies delight on their own, but you can elevate your serving game! Arrange the Russian Tea Cakes on a pretty platter, dust with extra powdered sugar for a lovely presentation, and perhaps add a few sprigs of fresh mint for color. Serve them alongside a steaming pot of tea or coffee for a cozy afternoon treat. You can also package them in decorative boxes as delightful gifts for friends and family.
Helpful Tricks for Russian Tea Cakes
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Chill the Dough: If the dough feels too soft to handle, refrigerate it for about 30 minutes. This helps the cookies hold their shape while baking.
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Try Different Nuts: While walnuts are traditional, feel free to experiment with pecans or almonds for a unique twist.
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Store Properly: Keep your cookies in an airtight container to maintain their freshness for up to a week.
Russian Tea Cakes: Frequently Asked Questions
Q: Can I make these cookies ahead of time?
A: Absolutely! You can prepare the dough and store it in the fridge for a few days before baking.
Q: What can I use if I don’t have walnuts?
A: You can substitute walnuts with any other nuts you like or even leave them out for a nut-free version.
Q: How do I know when they are done baking?
A: The cookies should have lightly golden edges. They will continue to cook a little after you take them out of the oven, so don’t wait until they’re fully golden on top.
Give Russian Tea Cakes a try, and indulge in their delightful flavor and texture. They’re a sweet way to bring a little warmth to any occasion!
Russian Tea Cakes
Delightful buttery, nutty cookies that melt in your mouth, perfect for festive seasons or special gatherings.
Main ingredients
- 1 cup unsalted butter, softened (226g)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour (240g)
- 6 tablespoons powdered sugar (75g)
- 1 cup finely chopped walnuts (120g)
Dusting ingredients
- 1/3 cup powdered sugar (40g, or more as needed for dusting)
Preparation
- Preheat your oven to 350°F (175°C).
- In a medium bowl, use an electric mixer to cream the softened butter and vanilla extract until smooth, about 2 to 3 minutes.
- In a separate bowl, whisk together the flour and 6 tablespoons of powdered sugar until well combined.
- Gradually add the dry mixture to the creamed butter and vanilla, stirring until just blended. Avoid overmixing.
- Fold in the finely chopped walnuts until evenly distributed in the dough.
- Take small scoops of dough and roll them into 1-inch balls. Place them on ungreased cookie sheets, spaced about 2 inches apart.
Baking
- Bake in the preheated oven for about 12 minutes, until the edges are just turning golden.
- Transfer the cookies to a wire rack and let them cool for about 15 minutes.
- In a small bowl, roll the cooled cookies in the remaining 1/3 cup powdered sugar until well coated.
Chill the dough if it’s too soft to handle for about 30 minutes. You can substitute walnuts with pecans or almonds. Store cookies in an airtight container for up to a week.
