Russian Tea Cakes
Deliciously soft, buttery, melt-in-your-mouth cookies that are coated in icing sugar. They pair perfectly with a hot cup of tea or coffee!
Servings: 32 - 34 cookies
Calories: 91kcal
Ingredients
- 1 cup (226g) unsalted butter partly melted
- 1 teaspoon vanilla extract
- ½ cup (62g) icing/powdered sugar plus extra for rolling
- 2 ½ cups (312g) plain/all-purpose flour
- ¼ teaspoon salt
- ¾ cup (95g) finely chopped nuts
Instructions
- Preheat the oven to 180C/350F/Gas 4, and line a baking tray with parchment paper, or a silicone mat. Set aside.
- Whisk together the butter, vanilla, and icing sugar until smooth and combined.
- Add the flour and salt, and mix to form a soft, but not sticky, dough. Fold in the chopped nuts.
- Roll the dough into tablespoon-sized (0.7oz) balls, and place them 2 inches apart on the prepared baking tray.
- Bake for 12 - 14 minutes until firm but not brown. Transfer them to a wire rack to cool slightly.
- Roll the warm cookies in icing sugar, and allow to cool completely on the wire rack. Once cool, roll them in icing sugar again.
Video
Notes
Cookies stay fresh in an airtight container at room temperature for up to 1 week. They also freeze well for up to 2 months. Thaw overnight in the fridge before serving.
Cookie dough balls can be frozen for up to 2 months. Bake from frozen.