Why You’ll Love This Recipe
I find these cookies irresistibly tender, with a crumbly texture that dissolves effortlessly on the tongue. The combination of buttery dough and crunchy nuts, all enveloped in a sweet powdered sugar coating, creates a delightful contrast. They’re straightforward to prepare and always a crowd-pleaser during festive occasions.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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1 cup salted butter, softened
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½ cup powdered sugar
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1 teaspoon vanilla extract
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2¼ cups all-purpose flour
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¾ cup finely chopped nuts (such as pecans or walnuts)
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¼ teaspoon salt
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Additional powdered sugar, for rolling
Directions
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I preheat the oven to 400°F (200°C).
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In a large bowl, I cream together the softened butter, ½ cup powdered sugar, and vanilla extract until the mixture is smooth.
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I stir in the flour, chopped nuts, and salt until the dough holds together.
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I shape the dough into 1-inch balls and place them about 1 inch apart on ungreased cookie sheets.
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I bake the cookies for 10 to 12 minutes, until they are set but not browned.
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While the cookies are still warm, I roll them in powdered sugar and then place them on wire racks to cool.
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Once cooled, I roll the cookies in powdered sugar again to ensure a generous coating.
Servings and Timing
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Servings: Approximately 48 cookies
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Prep Time: 15 minutes
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Bake Time: 10–12 minutes
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Total Time: About 1 hour (including cooling and sugar coating)
Variations
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Nut-Free Version: I omit the nuts for a simple, buttery cookie that still delights.
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Different Nuts: I sometimes use almonds or hazelnuts instead of pecans or walnuts for a unique flavor twist.
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Flavor Enhancements: Adding a hint of almond extract or citrus zest to the dough introduces a new dimension to the classic recipe.
Storage/Reheating
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Storage: I store the cooled cookies in an airtight container at room temperature for up to 4 days.
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Freezing: I freeze the cookies in a covered container or resealable freezer bag for up to 2 months. Before serving, I thaw them at room temperature and reroll in powdered sugar to refresh the coating.
FAQs
Can I use unsalted butter instead of salted?
Yes, I can use unsalted butter. If I do, I add an extra ¼ teaspoon of salt to the recipe to balance the flavor.
Do I need to toast the nuts before adding them?
Toasting the nuts is optional, but I find that it enhances their flavor and adds a pleasant crunch to the cookies.
Why are my cookies crumbling?
These cookies have a tender, crumbly texture by design. If they are falling apart excessively, I ensure that the dough is mixed until it just holds together and that the cookies are not overbaked.
Can I make the dough ahead of time?
Absolutely. I prepare the dough and refrigerate it for up to 24 hours before baking. This can help the flavors meld and make the dough easier to handle.
Are Russian Tea Cakes the same as Mexican Wedding Cookies?
Yes, they are essentially the same cookie, known by different names in various cultures. Both feature a buttery, nut-filled dough rolled in powdered sugar.
Conclusion
Russian Tea Cakes are a timeless treat that brings warmth and nostalgia to any occasion. Their simple preparation and delightful flavor make them a favorite in my baking repertoire. Whether shared during the holidays or enjoyed with a cup of tea, these cookies never fail to bring joy.
Print
Russian Tea Cakes
- Total Time: ~1 hour (including cooling and coating)
- Yield: Approximately 48 cookies
- Diet: Vegetarian
Description
Classic melt-in-your-mouth holiday cookies rolled in powdered sugar and packed with toasted nuts—perfect for Christmas or tea time.
Ingredients
1 cup salted butter, softened
½ cup powdered sugar
1 teaspoon vanilla extract
2¼ cups all-purpose flour
¾ cup finely chopped nuts (pecans, walnuts, almonds, or hazelnuts)
¼ teaspoon salt
Additional powdered sugar, for rolling
Instructions
Preheat oven to 400°F (200°C).
In a large bowl, cream together butter, powdered sugar, and vanilla until smooth.
Stir in flour, chopped nuts, and salt until a soft dough forms.
Shape dough into 1-inch balls and place 1 inch apart on ungreased cookie sheets.
Bake for 10–12 minutes, until set but not browned.
While still warm, roll cookies in powdered sugar.
Transfer to wire racks to cool completely.
Once cooled, roll cookies in powdered sugar again for a generous coating.
Notes
Use unsalted butter + ½ teaspoon salt if preferred.
Toasting nuts enhances flavor and adds crunch.
Avoid overbaking to maintain the delicate, meltaway texture.
Store in airtight container or freeze and re-roll in sugar before serving.
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Russian / American / Global
