Okay, so, Russian Tea Cakes Recipe… where do I even start? These little guys are practically synonymous with the holidays in my family. I can’t remember a Christmas (or any winter holiday, really) without a plate piled high with these melt-in-your-mouth cookies. They’re just *perfect* with a mug of hot cocoa by the fire, you know? That buttery, nutty flavor? It’s pure comfort food.
My grandma used to make them every year, and the smell of them baking is probably one of my strongest Christmas memories. She always had a secret stash hidden away, just for me! Now, I carry on the tradition, and let me tell you, this Russian Tea Cakes Recipe is surprisingly easy. Seriously! Don’t let the fancy name fool you. It’s a classic for a reason, and I’m so excited to share my (slightly tweaked, but still Grandma-approved) version with you. I have been baking for over 20 years, and I have perfected this recipe to be easy for anyone to make.
Why You’ll Love This Russian Tea Cakes Recipe
Okay, so why should you try *this* Russian Tea Cakes Recipe? Well, trust me, you’re gonna love them! They’re seriously the best. Here’s why:
- Super easy to make! Even if you’re not a baking whiz, you can totally nail this.
- Only needs a handful of ingredients. I hate recipes with a mile-long list, don’t you?
- They’re THE perfect holiday treat. Seriously, what’s Christmas without them?
- Melt-in-your-mouth texture. Need I say more?
- You can totally customize them! I’ll share some nut swaps later.
Simple and Delicious
Seriously, these Russian Tea Cakes are just… simple perfection. That buttery, nutty flavor combined with the powdery sweetness? It’s like a little cloud of deliciousness melting in your mouth. The texture is just dreamy!
Perfect for Any Occasion
While they’re a holiday staple, don’t think you can *only* make them for Christmas! These little cookies are fantastic for any gathering. Potlucks, birthdays, even just a cozy night in – they’re always a hit. Plus they look so pretty on a plate!
Ingredients for Your Russian Tea Cakes Recipe
Alright, let’s talk ingredients! The beauty of this Russian Tea Cakes Recipe is that you probably already have most of this stuff in your pantry. Here’s what you’ll need to whip up a batch of these little snowballs:
- 1 cup (that’s 2 sticks!) of unsalted butter, softened. Make *sure* it’s softened, not melted!
- 1/2 cup of powdered sugar, plus extra for coating. And trust me, you’ll want extra for coating!
- 1 teaspoon of vanilla extract. Pure vanilla is the best, if you have it.
- 2 1/4 cups of all-purpose flour. The regular stuff works just fine!
- 1 cup of finely chopped pecans or walnuts. I’m a pecan kinda gal, but walnuts are yummy too!
- 1/4 teaspoon of salt. Just a pinch to balance out the sweetness!
How to Make Russian Tea Cakes Recipe: Step-by-Step Instructions
Okay, here’s where the magic happens! Don’t worry, this Russian Tea Cakes Recipe is super straightforward. Just follow these steps, and you’ll be munching on delicious cookies in no time!
Preparing the Dough for Russian Tea Cakes Recipe
First things first: preheat your oven to 350°F (175°C). You want that oven nice and ready to go! Now, in a large bowl, cream together that softened butter and 1/2 cup of powdered sugar. You’ll want to beat it until it’s light and fluffy. I use my stand mixer, but a hand mixer or even a good old-fashioned wooden spoon works just fine! Next, stir in the vanilla extract.
In a separate bowl, whisk together the flour, chopped nuts (pecans or walnuts!), and salt. This makes sure everything is evenly distributed. Now, gradually add the dry ingredients to the wet ingredients, mixing until *just* combined. This is important: don’t overmix! Overmixing will make your cookies tough, and nobody wants that. You want a nice, tender Russian Tea Cake!
Shaping and Baking Your Russian Tea Cakes Recipe
Time to get your hands dirty! Roll the dough into 1-inch balls. They don’t have to be perfect, just roughly the same size. Place the balls on ungreased baking sheets. I usually get about 36 cookies from this recipe. Pop those babies into the preheated oven and bake for 12-15 minutes, or until they’re lightly golden brown. Keep an eye on them – ovens vary, so you don’t want them to burn! They should be firm but not hard.
Coating the Russian Tea Cakes Recipe with Powdered Sugar
This is the best part! Let the cookies cool *slightly* on the baking sheets – just for a few minutes, until you can handle them without burning your fingers. Then, roll them in powdered sugar. Get them completely covered! This first coat will melt a bit, which is exactly what we want. Let the cookies cool completely on a wire rack. And I mean *completely*! Once they’re cool, roll them in powdered sugar *again*. This second coat gives them that beautiful, snowy look. And that’s it! You’ve made Russian Tea Cakes!
Tips for the Best Russian Tea Cakes Recipe
Want to take your Russian Tea Cakes Recipe from good to *amazing*? Here are a few of my top tips to make sure they turn out perfectly every time:
Using Quality Ingredients for Russian Tea Cakes Recipe
Okay, I know it sounds obvious, but seriously, good butter makes a HUGE difference! Splurge on the good stuff – you know, the European-style butter with a higher fat content? It’ll give your Russian Tea Cakes that extra-rich, melt-in-your-mouth texture that’s just divine. Trust me on this one!
Achieving the Right Dough Consistency for Russian Tea Cakes Recipe
Remember what I said about not overmixing? I really mean it! The dough should be just combined. If you work it too much, the gluten in the flour will develop, and you’ll end up with tough cookies. We want tender, delicate little snowballs, so mix until *just* combined and then step away from the bowl!
Ingredient Notes and Substitutions for Russian Tea Cakes Recipe
Okay, so maybe you’re not a pecan fan, or you’re out of walnuts. No biggie! This Russian Tea Cakes Recipe is pretty forgiving. Let’s talk swaps!
Nut Variations for Russian Tea Cakes Recipe
Pecans and walnuts are classic, but feel free to experiment! Almonds would be delicious – they’ll give a slightly more delicate flavor. Hazelnuts would also be amazing, adding a really rich, almost chocolatey note. Just make sure you chop whatever nuts you use nice and fine!
Gluten-Free Russian Tea Cakes Recipe Option
Want to make these gluten-free? You totally can! Just swap out the all-purpose flour for a good quality gluten-free flour blend. I haven’t tested every single brand, but I’ve had good luck with the ones that are designed to be a 1:1 replacement for regular flour. Just be careful not to overmix the dough, as gluten-free flours can sometimes get a little gummy if you work them too much.
Storing Your Russian Tea Cakes Recipe
Okay, so you’ve baked these gorgeous Russian Tea Cakes… if you have any leftovers (doubtful!), you’ll want to store them properly. The key is an airtight container! Keep them at room temperature, and they should stay fresh for several days. But honestly, they’re usually gone way before then in my house!
Frequently Asked Questions About Russian Tea Cakes Recipe
Got questions about this Russian Tea Cakes Recipe? I got you! Here are a few of the most common things people ask me:
Can I freeze Russian Tea Cakes Recipe?
Absolutely! You can freeze these little guys baked or unbaked. For baked cookies, just let them cool completely, then pop them in a freezer-safe bag or container. They’ll keep for a couple of months. You can also freeze the unbaked dough balls! Just place them on a baking sheet, freeze until solid, then transfer them to a freezer bag. When you’re ready to bake, just pop them straight into the oven (you might need to add a minute or two to the baking time).
What nuts are best for Russian Tea Cakes Recipe?
Okay, so I’m a pecan girl through and through, but honestly, it’s totally up to you! Walnuts are another classic choice – they have a slightly more earthy flavor. Almonds are delicious and delicate, and hazelnuts add a really rich, almost chocolatey vibe. Experiment and see what you like best! Just make sure they’re finely chopped.
Why are my Russian Tea Cakes Recipe dry?
Dry Russian Tea Cakes? Bummer! The most common culprits are overbaking or using too much flour. Make sure you’re measuring your flour correctly (spoon it into the measuring cup, don’t scoop!) and keep a close eye on them in the oven. They should be lightly golden brown, but not hard or crispy. Also, make sure your butter isn’t melted. Softened is what you want!
Estimated Nutritional Information for Russian Tea Cakes Recipe
Okay, so, I know you’re probably not making Russian Tea Cakes for their health benefits (haha!), but just so you know, here’s a rough estimate of the nutritional info per cookie. Keep in mind, this is just an estimate, and it can vary depending on the exact ingredients you use.
Per cookie, you’re probably looking at around:
- Calories: 120
- Fat: 8g
- Protein: 1g
- Carbs: 12g
Hey, at least they’re small, right? Everything in moderation, that’s my motto! Enjoy those Russian Tea Cakes – they’re worth it!
Rate this Russian Tea Cakes Recipe
So, did you try my Russian Tea Cakes Recipe? I really hope you loved them! If you did, please leave a comment and rate the recipe below! It really helps other bakers find this recipe. And if you’re feeling extra generous, share a picture on social media! Thanks so much for trying them – happy baking!
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Flawless Russian Tea Cakes Recipe in Just 2 Steps
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: About 36 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Russian
- Diet: Vegetarian
Description
Classic Russian Tea Cakes are buttery, nutty cookies coated in powdered sugar. They are perfect for holidays or any occasion.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar, plus more for coating
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 cup finely chopped pecans or walnuts
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, cream together the butter and 1/2 cup powdered sugar until light and fluffy.
- Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, nuts, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Roll the dough into 1-inch balls.
- Place the balls on ungreased baking sheets.
- Bake for 12-15 minutes, or until lightly golden brown.
- Let the cookies cool slightly on the baking sheets before rolling them in powdered sugar.
- Roll the cookies in powdered sugar again once they are completely cool.
Notes
- For best results, use high-quality butter.
- Do not overmix the dough.
- Store the cookies in an airtight container at room temperature.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 20mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 15mg
