Buttery Russian Tea Cakes are small cookies that are full of toasted pecans and are covered in powdered sugar. Yum! These cookies melt away in your mouth as you eat them. They are a great treat worthy of sharing with others. I recently got these Nordic Ware Half Sheet Pans for all my cookie baking needs and they have been a huge upgrade from my old pans. They have a good weight to them and don’t warp while baking. These cookies baked up very nicely on those new pans.
Tips and Tricks
While it says pecans in the ingredients, they can also be made with walnuts and are just as delicious. I have also seen ideas for adding chocolate, but have not had a chance to try it yet.
After the nuts are toasted, mix them with the flour and salt until nicely coated. Next, cream together the powdered sugar and butter until light and fluffy. Add some vanilla, or change it up with almond extract. Stir in the nut mixture to create the buttery Russian Tea Cakes dough. Be sure to chill the dough before rolling into balls.
After baking, let the cookies rest for five minutes then roll the cookies in powdered sugar. Let them cool completely and roll in powdered sugar again for a nice even coating of powdered sugar.
Other Cookies To Try
Peanut Butter Cookies – These are my favorite classic peanut butter cookies.
Snickerdoodles – Soft and sweet cinnamon cookies.
Flourless Oatmeal Cookies – Delicious oatmeal cookies that are gluten free.
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Russian Tea Cakes
- 1 cup pecans, finely chopped
- 1 cup flour
- a pinch of salt
- 1/2 cup butter, softened
- 1/4 cup powdered sugar, plus more for coating
- 1 teaspoon vanilla
- Toast pecans in a dry pan over medium heat until they start to smell nutty.
- In a medium sized bowl, stir together pecans, flour, and salt.
- In a large bowl, cream together butter and powdered sugar with an electric mixer. Mix in vanilla. Add half of the flour mixture, mix to combine. Mix in the rest of the flour mixture until combined. Wrap dough in plastic wrap and refrigerate for 30 minutes.
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Make 1 inch balls with the dough. Bake for 15 minutes. They will be set on the top and lightly browned on the bottom. Let cool on the pan for 5 minutes. Coat with powdered sugar. Let cool completely and cover with powdered sugar again.