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Cozy Russian Tea Cakes

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These melt-in-your-mouth Russian Tea Cakes are buttery, nutty cookies coated in powdered sugar, perfect for holiday gatherings and cozy tea times.

Ingredients

Scale
  • 1 cup (226g) cold unsalted butter, cut into small cubes
  • 1 cup (120g) finely chopped walnuts or pecans, toasted
  • 2 cups (250g) all-purpose flour
  • 1/2 cup (60g) powdered sugar, divided
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon salt

Instructions

  1. Toast the nuts: Place 1 cup (120g) of chopped walnuts or pecans in a dry skillet over medium heat. Stir frequently for about 5 minutes until fragrant and lightly browned. Let cool.
  2. Mix the dry ingredients: In a large bowl, whisk together 2 cups (250g) all-purpose flour, 1/2 teaspoon salt, and 1/2 cup (60g) powdered sugar.
  3. Cut in the butter: Add 1 cup (226g) cold, cubed unsalted butter. Using a pastry cutter or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse crumbs. If using a food processor, pulse until crumbly.
  4. Add vanilla and nuts: Stir in 1 teaspoon pure vanilla extract and the toasted nuts until evenly combined.
  5. Form the dough: Gently bring the dough together with your hands (it will be crumbly but hold when pressed). Avoid overworking it to keep the cookies tender.
  6. Shape the cookies: Roll dough into 1-inch (2.5 cm) balls and place on a parchment-lined baking sheet about 2 inches (5 cm) apart.
  7. Bake: Preheat oven to 350°F (175°C). Bake for 15-18 minutes or until the edges are just beginning to turn golden. Don’t overbake—cookies should still look pale and soft.
  8. Cool slightly: Let the cookies cool on the baking sheet for 5 minutes—they will firm up but stay tender inside.
  9. Coat with powdered sugar: While still warm, gently roll each cookie in a bowl of powdered sugar. For extra sweetness, repeat the coating once fully cooled.
  10. Cool completely: Transfer cookies to a wire rack to cool fully before serving or storing.

Notes

Toast nuts in a dry skillet for 5 minutes to enhance flavor. Use cold butter to achieve crumbly texture. If dough is too crumbly, add a teaspoon of cold water. Coat cookies twice with powdered sugar for best appearance and taste. For gluten-free, substitute flour with a gluten-free blend. For dairy-free, use plant-based butter but expect slightly different texture.

Nutrition

Keywords: Russian Tea Cakes, melt-in-your-mouth cookies, buttery cookies, nutty cookies, holiday cookies, powdered sugar cookies, easy cookie recipe

Find it online: https://wigglebite.com/cozy-russian-tea-cakes-recipe-easy-melt-in-your-mouth-cookies-guide/