Russian Tea Cakes Recipe

Name: Russian Tea Cakes Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Ingredients: 1 cup unsalted butter (softened); 1 cup powdered sugar; 2 teaspoons vanilla extract; 2 cups all-purpose flour; 1 cup pecans (finely chopped)

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What is it like to bite into a Russian tea cake? What is it like to step back in my grandmother’s kitchen during the holidays? The delicate, melt-in-your-mouth texture, the subtle nutty flavor, and that generous coating of nutmeg add to the flavor. What is powdered sugar? If snickerdoodles and shortbread had a baby, this would be it, but with an even more elaborate flavor. Elegant, almost ethereal quality.Russian Tea Cakes Recipe.is one I’ve tweaked and refined over the years, and it’s now a non-negotiable part of our family. Just the smell of these baking brings back a flood of warm memories.

What is Russian tea cake?

Russian Tea Cakes, sometimes called Mexican Wedding Cakes or Snowball Cookies, are small, round cookies that are unbelievably tender. Think of them as buttery, nutty clouds covered in a snowy blanket of powdered sugar. They’re essentially Shortbread Cookies enriched with finely ground nuts, traditionally walnuts or pecans, though I’ve been known to experiment (more on that later!). The name comes from their popularity during tea time, particularly among Russian immigrants. It’s essentially a melt-in-your-mouth cookie that’s not overly sweet, making it the perfect accompaniment to a cup of tea or coffee.

Why you’ll love this recipe?

Okay, where do I even begin? What I love most about this recipe is how it manages to be both incredibly impressive and surprisingly easy. The flavor is just divine – that buttery, nutty richness combined with the sweetness of the powdered sugar is simply irresistible. They’re not cloyingly sweet, which I appreciate, and the texture is just… *chef’s kiss*. Seriously, they practically dissolve in your mouth!
And get this: you probably already have most of the ingredients in your pantry. It’s a budget-friendly dessert that’s perfect for potlucks, holiday gatherings, or just a cozy night in.
But here’s the thing that REALLY sets this recipe apart. I’ve tested it with different nut flours – hazelnut flour for a richer flavor, almond flour for a delicate sweetness. You can even add a touch of citrus zest for a bright, unexpected twist. Seriously, if you are a pecan sandies lover like me, you will absolutely adore this Russian Tea Cake Recipe. It’s endlessly adaptable, and I promise, you’ll get rave reviews every single time.

How do I make Russian Tea Cakes?

Quick Overview

Making these little snowballs is simpler than you might think! It basically involves creaming butter and sugar, adding the dry ingredients (including those finely ground nuts!), rolling the dough into small balls, baking them until lightly golden, and then coating them generously in powdered sugar. The key is not to overbake them – you want them to stay nice and tender. I always set a timer and keep a close eye on them during the last few minutes of baking. Trust me, once you get the hang of it, you’ll be whipping up batches of these in no time!

Ingredients

For the Cookies:
* 1 cup (2 sticks) unsalted butter, softened. Make sure it’s truly soften, but not melted! I always take mine out of the fridge a couple hours before baking.
* 1/2 cup powdered sugar, plus more for coating. Don’t skimp on the coating! What gives them that snowy look?
* 1 teaspoon vanilla extract. Use the good stuff! It makes a difference.
* 2 1/4 cups all-purpose flour. I haven’t tried it with gluten-free flour yet, but if you do, let me know how it turns out!
* 1/4 teaspoon salt. Balances the sweetness.
* 1 cup finely ground walnuts or pecans. I prefer pecans for their slightly sweeter flavor, but walnuts work beautifully too. Make sure they’re finely ground – you don’t want any big chunks.

What are the steps to

Step 1: Preheat & Prep Pan

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. How do I clean cookies? I’ve skipped this step before, and let me tell you, scrubbing burnt cookie bits off a baking sheet. I haven’t tried it yet. Is *not* my idea of a good time.

Step 2: Cream Butter and Sugar

In a large bowl, cream together the softened butter and 1/2 cup of powdered sugar until light and fluffy. Set aside. Is it possible to make a dough with an electric mixer for about 3 minutes? If the mixture is pale and almost doubled in volume, it should be smooth. What is the most important step to take to get that melt-in-your-mouth texture?

Step 3: Add Vanilla

What’s the best way to stir in vanilla extract?

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour and salt. How do you distribute salt evenly in dough?

Step 5: Gradually Add dry ingredients to wet ingredients.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. How do you not overmix? If you overmix the flour, the gluten will get stuck in the cookie. If you don’t see any streaks of flour, stop mixing.

Step 6: Stir in Nuts

Stir in the finely ground walnuts or pecans. Make sure they’re evenly distributed throughout the dough.

Step 7: Shape into Balls

Roll dough into 1-inch balls. I like to use a small cookie scoop to ensure that all the cookies are the same size. How do I bake them evenly?

Step 8: Bake

Place the balls on the prepared baking sheet, leaving about 1 inch of space between each cookie. Bake for 10-12 minutes, or until the edges are lightly golden. Is it safe to overbake cookies?

Step 9: Cool Slightly

Let the cookies cool on the baking sheet for a few minutes before transferring them to the wire rack. Is it possible to cool completely? This prevents them from breaking.

Step 10: Coat in Powdered Sugar

While cookies are still slightly warm, roll them in powdered sugar. Then, let them cool completely and roll them in powdered sugar again. Double coating ensures that they’re completely covered in that signature snowy blanket. I always make a mess during this step, but it’s totally worth it!

Step 11: Enjoy!

What are some good ways to serve these fresh, but they can also be stored in an airtight container at room temperature. Temperature for up to a week (if they last that long!

What is the best way to serve it?

Russian Tea Cakes are incredibly versatile and can be enjoyed in so many different ways.For Breakfast:What’s a good start to the day? I sometimes crumble them over yogurt with some fresh berries for a more substantial breakfast.For Brunch: Arrange them on a pretty platter alongside other brunch favorites like scones, muffins, and fresh fruit. They add a touch of elegance to any brunch spread. A glass of sparkling wine or a mimosa would be the perfect accompaniment.
As Dessert:Serve them after dinner with a scoop of vanilla Ice Cream or whipped cream. What are some good side dishes to serve with a glass of wine or herbal tea?For Cozy Snacks:I like to grab a few of these in the afternoon. I’ve never had any before. What are some good recipes to serve with hot chocolate on a cold day?

How do I make a Russian Tea Cake?

What is the secret behind making these cookies? What are some things I’ve learned over years of trial and error? What makes a good tea cake?What is the temperature ofYour butter needs to be softened, but not melted. If it’s too soft, the cookies will spread too much and become flat. If it’s too cold, it will be difficult to cream with the sugar. I always take my butter out of the fridge about an hour before I start baking.Nut Grinding: Make sure your nuts are finely ground. You don’t want any big chunks, as they can make the cookies crumbly. I use a food processor to grind mine, but you can also use a nut grinder or even a coffee grinder (just make sure it’s clean!).
Mixing Advice: Be careful not to overmix the dough. Overmixing develops the gluten in the flour, which can result in tough cookies. Mix until just combined.
Ingredient Swaps: Want to experiment with different flavors? Try using different nuts, like hazelnuts or almonds. You can also add a teaspoon of citrus zest (lemon, orange, or lime) to the dough for a bright, unexpected twist. A pinch of cardamom or cinnamon is also delicious.
baking tips: Keep a close eye on the cookies while they’re baking. They should be lightly golden around the edges, but still pale in the center. If they start to brown too much, cover them loosely with foil.
Powdered Sugar Coating: The double coating is key! Roll the cookies in powdered sugar while they’re still slightly warm, then let them cool completely and roll them in powdered sugar again. This ensures that they’re completely covered in that signature snowy blanket.

Storing and Reheating Tips

These Russian Tea Cakes are best enjoyed fresh, but they can be stored for later.
Room Temperature: Store them in an airtight container at room temperature for up to a week. Make sure they’re completely cooled before storing them.
Refrigerator Storage: For longer storage, you can refrigerate them in an airtight container for up to two weeks. Let them come to room temperature before serving.
Freezer Instructions: You can also freeze them for up to two months. Wrap them tightly in plastic wrap and then place them in a freezer bag or airtight container. Thaw them at room temperature before serving. I find they’re best if you re-dust them with powdered sugar after thawing, as the sugar tends to absorb moisture during freezing.
Glaze Timing Advice: Since the “glaze” is just powdered sugar, it’s best to add it right before serving, especially if you’re storing the cookies in the refrigerator or freezer. This prevents the sugar from becoming sticky.

Frequently Asked Questions

Can I make this gluten-free?

Yes! You can substitute the all-purpose flour with a gluten-free blend. I recommend using a blend that contains xanthan gum, as this will help to bind the ingredients together. You may need to add a little extra liquid (milk or water) to the dough to achieve the right consistency. The texture might be slightly different, but they’ll still be delicious!

Do I need to peel the nuts?

No, you don’t need to peel the nuts. In fact, I prefer to leave the skins on, as they add a bit of texture and flavor to the cookies. However, if you prefer a smoother texture, you can blanch the nuts in boiling water for a minute or two, then rub the skins off with a clean towel.

Can I make this as bars instead?

I haven’t tried making these as bars, but I imagine it would work! You would need to adjust the baking time accordingly. Press the dough into a greased and lined baking pan and bake until the edges are golden brown and the center is set. Let it cool completely before cutting into bars.

How can I adjust the sweetness level?

If you prefer a less sweet cookie, you can reduce the amount of powdered sugar in the dough. You can also use a natural sweetener, like honey or maple syrup, in place of some of the powdered sugar. Keep in mind that this will change the texture of the cookies slightly.

What can I use instead of nuts?

If you have a nut allergy or simply don’t like nuts, you can omit them altogether. You can also substitute them with other ingredients, like shredded coconut, chocolate chips, or dried fruit. Just make sure to adjust the amount of flour accordingly.

Final Thoughts

These little snowballs are more than just cookies; they’re a warm hug, a sweet memory, and a reminder of simpler times. They’re a reminder of my grandmother’s kitchen, the smell of baking filling the air, and the joy of sharing something delicious with loved ones. I truly hope you give this Russian Tea Cakes Recipe a try. It’s a guaranteed crowd-pleaser, and I promise, you’ll be making them for years to come! If you love this kind of recipe, maybe check out my recipe for homemade Peanut Butter Cookies, a great simple choice!

Happy baking, and I can’t wait to hear how yours turn out! Be sure to leave a comment below and let me know what you think. And if you try any fun variations, please share them! I’m always looking for new ways to make these cookies even more special.

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