Russian Tea Cake Cookie Recipe
Full of buttery and nutty goodness, the Russian tea cakes have a crumbly texture. The cookie cakes are incredibly easy to make and just as easy and delicious to finish.
Prep Time10 mins
Cook Time9 mins
Cooling Time10 mins
Total Time19 mins
Servings: 48 cookies
Ingredients
- 1 cup unsalted butter
- 2 1/4 cup all-purpose flour
- 1/2 cup powdered sugar plus, for rolling
- 3/4 cup nuts finely chopped
- 1/2 tsp vanilla
- pinch of salt
Instructions
- Heat the oven to 375-degree Fahrenheit.
- In a stand mixer, beat the sugar, butter, and vanilla together till it gets fluffy and airy.
- Add the flour, finely chopped nuts, and salt and let it all come together. Let the mixer run till you have cohesive cookie dough. This may take some time. If the dough seems too soft, chill it in the fridge for about 30 mins.
- Use a tablespoon or an ice-cream scoop to shape 1-inch cookie balls. Place them 2-inches apart on an ungreased cookie sheet.
- Bake for 8-9 minutes or till the cookies are set, but not brown.
- Take them out while they are still hot and roll them in the powdered sugar.
- Let the cookies cool on a wire rack. Once cool, roll the cookies in powdered sugar again and serve.
Notes
This is a versatile cookie recipe. You can add lemon zest to give it a citrusy zing. If you don't like nuts, go ahead and use chocolate chips.