Description
Russian Tea Cakes are delicate, buttery cookies coated in powdered sugar, featuring finely chopped nuts for a delightful texture. Also known as Mexican Wedding Cookies or Snowball Cookies, these classic treats are perfect for holidays or any special occasion, offering a light, melt-in-your-mouth experience with every bite.
Ingredients
Scale
Cookies
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar, plus extra for coating
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 3/4 cup finely chopped walnuts or pecans
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookies.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and 1/2 cup powdered sugar until the mixture is light and fluffy, ensuring a smooth base for the dough.
- Add Vanilla: Mix in the vanilla extract thoroughly to infuse the dough with flavor.
- Combine Dry Ingredients: Gradually add the all-purpose flour and salt to the mixture, stirring continuously until a soft dough forms without any streaks of flour.
- Incorporate Nuts: Fold in the finely chopped walnuts or pecans evenly throughout the dough to add a pleasant crunch.
- Shape Cookies: Scoop tablespoon-sized portions of dough and roll each into a small ball, ensuring uniformity for even baking.
- Arrange for Baking: Place the dough balls on a baking sheet lined with parchment paper, spacing them slightly apart to allow room for spreading.
- Bake: Bake the cookies in the preheated oven for 12 to 15 minutes, or until the bottoms are lightly golden while the tops remain pale and set.
- Initial Coating: Remove the cookies and let them cool slightly. While still warm, roll each cookie in powdered sugar for the first coating.
- Final Coating: Once completely cooled, roll the cookies again in powdered sugar to achieve a thick, snowy coating characteristic of Russian Tea Cakes.
Notes
- These cookies are also known as Mexican Wedding Cookies or Snowball Cookies.
- For a nut-free version, omit the nuts and add an extra 1/4 cup of flour to the dough.
- Store the cookies in an airtight container at room temperature for up to one week to maintain freshness.
