Russian Tea Cookies
Delicate and buttery confections dusted with powdered sugar that melt in your mouth, perfect for pairing with hot beverages or sharing with friends.
Ingredients
Main ingredients
- 1 cup unsalted butter, softened Use room temperature for best results.
- 1/2 cup powdered sugar, plus extra for dusting Dust with additional powdered sugar after baking.
- 1 teaspoon vanilla extract Enhances flavor.
- 2 cups all-purpose flour Can be substituted with gluten-free flour.
- 1 cup finely chopped nuts (walnuts or pecans) For variation, use almonds or hazelnuts.
- 1/4 teaspoon salt Balances sweetness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together the softened butter and 1/2 cup of powdered sugar until light and fluffy.
- Stir in the vanilla extract, mixing well.
- In another bowl, whisk together the all-purpose flour and salt.
- Gradually add the flour mixture to the butter mixture, stirring until well combined.
- Fold in the finely chopped nuts, ensuring they are evenly distributed throughout the dough.
- Shape the dough into small balls, about 1 inch in diameter, and place them on the prepared baking sheet, leaving space between each cookie.
Baking
- Bake in the preheated oven for 12-15 minutes or until the bottoms start to turn light golden.
- Remove the cookies from the oven and let them cool for a few minutes on the baking sheet.
- While they are still warm, roll the cookies in powdered sugar, then transfer them to a wire rack to cool completely.
- Once fully cooled, roll the cookies in powdered sugar one more time for an extra sweet touch.
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Notes
These cookies can last up to a week at room temperature in an airtight container. For longer storage, freeze them for up to three months.