How To Make Russian Tea Cakes?
These Russian tea cakes are rolled in powdered sugar for a sweet finish and snowball-like appearance. My grandmother “Bubba” brought this Russian tea cake recipe with her when she came from Lithuania, and now it has been baked in my family for many generations. I pass it on in the true spirit of the Christmas season!
Prep Time: 20 mins
Cook Time: 15 mins
Additional Time: 15 mins
Total Time: 50 mins
Servings: 36
Yield: 3 dozen cookies
Cook Time: 15 mins
Additional Time: 15 mins
Total Time: 50 mins
Servings: 36
Yield: 3 dozen cookies
Ingredients
- ⅓ cup powdered sugar, or more as needed
- 1 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 cup finely chopped walnuts
- 2 cups all-purpose flour
- 6 tablespoons powdered sugar
Directions
Step 1: Preheat the oven to 350 degrees F (175 degrees C).
Step 2: Beat butter and vanilla in a medium bowl with an electric mixer until smooth, 2 to 3 minutes.
Step 3: In a separate bowl, whisk together flour and 6 tablespoons of powdered sugar. Add to butter mixture and mix until well combined. Add walnuts and stir until the dough is crumbly.
Step 4: Take a small amount of dough and roll it between your hands into a 1-inch ball. Place balls 5 inches apart on ungreased cookie sheets.
Step 5: Bake in preheated oven until edges are just golden, about 12 minutes.
Step 6: Remove from oven and cool on a wire rack for 15 minutes.
Step 7: Place the remaining 1/3 cup powdered sugar in a small bowl. Roll the cooled cookies once or twice in the powdered sugar.
