Classic Russian Tea Cakes (Print version)
Buttery Russian tea cakes rolled in powdered sugar with toasted pecans. A tender holiday cookie that melts in your mouth.
# Ingredients:
For the dough
01 -
1 cup (225 g) unsalted butter, softened
02 -
1/2 cup (60 g) powdered sugar
03 -
1 teaspoon vanilla extract
04 -
2 1/4 cups (280 g) all-purpose flour
05 -
3/4 cup (75 g) finely chopped toasted pecans
06 -
1/4 teaspoon salt
For coating
07 -
1 cup (120 g) powdered sugar, for rolling
# Instructions:
01 -
Beat the softened butter and powdered sugar together until pale and fluffy, about two to three minutes.
02 -
Add the flour and salt. Mix on low speed until the dough just comes together. Do not overbeat.
03 -
Stir the finely chopped toasted pecans into the dough by hand until evenly distributed.
04 -
Scoop level tablespoons of dough and roll into one-inch balls. Place two inches apart on an ungreased or parchment-lined baking sheet.
05 -
Bake at 325 degrees F for eighteen to twenty minutes until set on top and pale golden on the bottom. The cookies should not brown.
06 -
Let the cookies rest on the baking sheet for two minutes. Roll them in powdered sugar while warm, then cool completely on a rack. Roll in powdered sugar again for a thick finish.
# Good to know:
01 -
Best served at room temperature. Flavor improves after the first day.
02 -
The dough will look crumbly before it fully comes together. Do not add liquid.