Russian Tea Cakes
Russian Tea Cakes are a buttery cookie filled with toasted pecans and covered in powdered sugar. Buttery, nutty, and sugary.
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition (for each cookie):
Calories: 95 | Total Fat 7.6g | Saturated Fat 2.8g | Cholesterol 10mg | Sodium 27mg | Total Carbohydrate 6g | Dietary Fiber 0.7g | Total Sugars 1.4g | Protein 1.1g | Vitamin D 3mcg | Calcium 6mg | Potassium 29mg