A classic cookie, Russian tea cakes are buttery cookie balls filled with walnuts. They are made with just a few ingredients and are rolled in powdered sugar after baking. They’re delicate and practically melt in your mouth.
Prep Time 15 minutesminutes
Cook Time 12 minutesminutes
Total Time 27 minutesminutes
Servings 28
Ingredients
1cup(226g)unsalted butter, softened to room temperature
6tablespoonsconfectioners' sugar
1teaspoonvanilla extract
2cups(260g)all-purpose flour
1cup(125g)chopped walnuts
1cup(120g)confectioners' sugar, for rolling
Instructions
Preheat the oven to 350°F.
In a medium bowl, cream the butter with 6 tablespoons of confectioners' sugar and vanilla until smooth.
Add the flour and mix until just incorporated. The mixture will be lumpy.
Fold in the walnuts using a firm silicone spatula.
Roll the dough into 1 tablespoon-sized balls and place them 2 inches apart on ungreased cookie sheets.
Bake for 12-15 minutes, or until the edges are golden at the base.
Fill a bowl with the remaining 1/3 cup confectioners' sugar. Roll the cookies into the powdered sugar while they are still very warm.
Transfer to a wire rack to cool completely then reroll in confectioners' sugar.
Notes
Cookies may be stored for up to 1 week in an airtight container.