Russian Tea Cakes
These classic Russian Tea Cakes are delicate, buttery, shortbread-like cookies, traditionally studded with finely chopped nuts and generously coated in powdered sugar. They are a beloved treat known for their melt-in-your-mouth texture and festive appearance, perfect for holidays or a sweet indulgence.
Equipment
- 1 Stand Mixer Or electric hand mixer with large bowl
- 2 Baking Sheets Uncreased
- 1 Set of Measuring Cups and Spoons
- 1 Large Mixing Bowl For dry ingredients
- 1 Fine-mesh Sieve For dusting powdered sugar
Ingredients
Main
- 1 cup butter softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla
- 2 1/4 cups Gold Medal™ all-purpose flour
- 3/4 cup finely chopped nuts
- 1/4 teaspoon salt
- Powdered sugar
Instructions
- Preheat your oven to 350°F (175°C).
- In the bowl of a stand mixer, cream together the softened butter, 1/2 cup powdered sugar, and vanilla extract until light and fluffy.
- In a separate large bowl, whisk together the all-purpose flour, finely chopped nuts, and salt.
- Gradually add the dry flour mixture to the creamed butter mixture, mixing on low speed until just combined and a soft dough forms. Avoid overmixing.
- Shape the dough into 1-inch balls and place them about 1 inch apart on ungreased baking sheets.
- Bake for 10-12 minutes, or until the cookies are set and lightly golden on the bottoms (they will not brown much on top).
- Remove the cookies from the oven. While they are still warm (but cool enough to handle), roll them generously in powdered sugar.
- Transfer the sugar-coated cookies to a wire rack to cool completely.
- Once the cookies are completely cooled, roll them in powdered sugar a second time to ensure an even, generous coating for their signature snowy finish.
- Store the Russian Tea Cakes in an airtight container at room temperature.
Notes
Ensure your butter is truly softened, not melted, for the best creamy texture when incorporating the sugar. Overworking the dough can develop gluten, leading to tougher cookies, so mix just until combined. For a more intense nutty flavor, lightly toast the finely chopped nuts before adding them to the dough. Chilling the formed dough balls for 15-20 minutes before baking can help prevent excessive spreading and maintain their delicate spherical shape. The double-dusting of powdered sugar is crucial: once while warm for adherence, and again when cool for that signature snowy finish and enhanced sweetness.