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In my kitchen these Russian Tea Cakes bring back the sweetest memories. My mom's recipe has been perfected over countless holiday seasons creating these delicate buttery cookies that simply melt in your mouth. The way they're rolled in powdered sugar makes them look like little snowballs perfect for winter celebrations.
Simple Yet Special
I love how just a handful of quality ingredients come together to create something so magical. When I'm making these I'm always amazed at how the butter sugar and nuts transform into these tender little treats. Their simplicity is what makes them truly special.
What You'll Need
- Butter: I use unsalted giving me perfect control over the flavor.
- Powdered Sugar: Sifted for that silky smooth texture we're looking for.
- Pure Vanilla: Just a teaspoon brings everything together.
- Salt: A tiny pinch makes all the flavors sing.
- All-Purpose Flour: Measured carefully for the perfect crumb.
- Chopped Nuts: I love using pecans but walnuts or almonds work beautifully too.
- Extra Powdered Sugar: For that magical snowball coating.
Let's Start Baking
- Create the Dough
- Cream butter and powdered sugar until light and fluffy. Add vanilla and salt, then gradually mix in flour until a thick dough forms.
- Fold in the Nuts
- Gently fold in finely chopped nuts for flavor pockets throughout the dough.
- Shape the Cookies
- Roll the dough into small rounds using a cookie scoop for uniformity.
Into the Oven
- Bake
- Bake cookies at 350°F for 10 to 12 minutes until bottoms are lightly golden.
- First Sugar Coating
- Roll the warm cookies gently in powdered sugar immediately after baking.
- Final Coating
- Once completely cool, roll cookies in powdered sugar again for a snowy finish.
Make Them Your Own
Sometimes I mix things up using different nuts or even adding mini chocolate chips. For little ones I make them bite-sized perfect for tiny hands. Each variation brings its own charm to these beloved cookies.
My Kitchen Secrets
- Measure flour carefully for perfect consistency.
- Chop nuts finely to help the dough hold together.
- Use a cookie scoop for uniform size and even baking.
Fresh and Ready
These precious cookies stay wonderful in an airtight container for a week that is if they last that long. Sometimes I freeze unbaked dough balls or finished cookies for unexpected guests. Just remember to add fresh powdered sugar after thawing they'll taste like they just came from the oven.
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Frequently Asked Questions
- → What nuts work best in these cookies?
- Pecans, walnuts, or almonds all work well. Just make sure they're finely chopped for the best texture.
- → Can I make these without nuts?
- Yes, you can substitute mini chocolate chips, toffee bits, or make them plain. The texture will be slightly different but still delicious.
- → Why roll them in powdered sugar twice?
- The first roll coats warm cookies, creating a base. The second roll, once cooled, gives them their signature snowy appearance.
- → Can I freeze these cookies?
- Yes, they freeze well and can be made up to 4 days ahead. Store in an airtight container.
- → What variations can I try?
- Try adding cinnamon or pumpkin pie spice, using different nuts, or substituting chocolate chips or toffee bits for the nuts.