A cookie with very international sounding names…Russian Tea Cakes. Mexican Wedding Cookies. Snowballs. This powdered-sugar, shortbread cookie delight has been a staple of our 12 Days of Christmas Cookie tradition since 2005. It’s one of those cookies The Hubby has a really hard time staying out of. I always make sure to double the recipe just for him (and to make sure enough make it to school!).
Russian Tea Cakes are insanely easy to make and even easier to eat. They’re a classic shortbread cookie made from butter, sugar, flour and vanilla. Finely chopped nuts are a crunchy addition to this buttery, tender treat. We have made this cookie with pecans and walnuts. Either one is delightful and gets The Hubby’s seal of approval.
To make them, simply mix the ingredients together and roll into inch-size balls. After a quick bake and cool-down, the cookies are rolled in powdered sugar. If the cookies are too warm, the powdered sugar will form a glaze on the cookies. No worries though. Just give them a second toss through additional powdered sugar.
On Day 6, plan for another worldly baked treat…Pecan Sandie Biscotti.
PrintRussian Tea Cakes (Day 5)
Buttery, rich, nutty and sweet, Russian Tea Cakes are a perfect treat to serve with coffee or tea. Be careful though…they’re habit forming.
- Prep Time: 15 Minutes
- Cook Time: 12 Minutes
- Total Time: 27 minutes
- Yield: About 2 Dozen Cookies 1x
Ingredients
1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup powdered sugar + about 1/3 to 1/2 cup for rolling cookies in
1 tsp. vanilla
2–1/4 cup all-purpose flour
1/2 tsp. salt (table, kosher, or sea)
3/4 cup nuts, finely chopped*
Instructions
Preheat oven to 350 degrees F. Line 1 baking sheet with parchment paper. Set aside.
In a large bowl, using a hand-held or standing mixer, cream butter, 1/2 cup powdered sugar and vanilla until well combined. Add flour, salt and chopped nuts. Blend until well combined. Shape dough into 1-inch balls. (A small ice cream scoop or tablespoon works well.) Place dough balls about 1-1/2 inches apart. Bake for 8 to 10 minutes. Remove cookies from oven and allow to cool for about 10-15 minutes on a wire rack. While cookies are warm, roll in remaining 1/3-1/2 cup powdered sugar.**. Allow to cool, Store in a tightly sealed container for up to 5 days.
Notes
*Pecans or walnuts work best in this recipe. Either one is scrumptious.
**If desired, roll cookies a second time in additional powdered sugar. If cookies are too warm when initially rolled, the powdered sugar will become sticky.
IMNPB
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