NatashasKitchen.comRussian Tea Cakes Recipe
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Ingredients
Serves 36- 1 cup walnuts (toasted and coarsely chopped)
- 1 tsp vanilla extract
- 1/2 lb unsalted butter (or 16 tbsp, at room temperature)
- ½ cup confectioners sugar (powdered sugar, plus 2 cups more for rolling cookies)
- ¼ tsp salt
- 2 cups all-purpose flour
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Steps
- Step 1
Preheat the oven to 400°F. Line a rimmed baking sheet with parchment or silicone liner.
- Step 2
Toast nuts on a dry skillet over medium heat for 5 minutes, tossing frequently until fragrant and lightly golden.
- Step 3
In a large bowl, using an electric hand mixer, cream together butter, 1/2 cup of powdered sugar, and 1 tsp of vanilla, until smooth.
- Step 4
Add flour and salt and continue mixing until no streaks of flour remain. The mixture will be lumpy. Use a firm spatula to fold in the nuts until evenly incorporated.
- Step 5
Use a firm spatula to fold in the chopped nuts until evenly incorporated.
- Step 6
Shape the dough into 1-inch balls (using a small cookie scoop to portion the dough makes the process easy) and place them on a clean baking sheet at least 1-inch apart. Bake at 400˚F for 12 to 15 minutes, or until the edges are golden at the base.
- Step 7
Fill a bowl with 1 cup powdered sugar and roll the cookie balls in it while they are still very warm then transfer to a platter to cool completely.
- Step 8
Once cookies are at room temperature, roll them in more powdered sugar to get perfect little snowballs. Cookies may be stored up to 1 week in an airtight container.
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Preheat the oven to 400°F. Line a rimmed baking sheet with parchment or silicone liner.
Source: NatashasKitchen.com
