Name: Russian Tea Cakes (Day 5)
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
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*

Russian Tea Cakes (Day 5)

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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.

Author: Erin Thomas
Prep Time: 15 Minutes
Cook Time: 12 Minutes
Total Time: 27 minutes
Yield: About 2 Dozen Cookies 1x

Ingredients

Scale

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*

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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.

Find it online: https://gloveboxeats.com/?p=8056