Description
Russian Tea Cakes are delicate, buttery cookies filled with finely chopped nuts and rolled in powdered sugar, making them a perfect treat for any occasion. These melt-in-your-mouth cookies have a rich nutty flavor and a tender crumb, complemented by a subtle hint of vanilla. Traditionally enjoyed during the holidays, they are also known as Mexican Wedding Cookies or Snowball Cookies.
Ingredients
Scale
Dry Ingredients
- 2 cups (255 grams) unbleached all-purpose flour
- 1/4 cup (50 grams) granulated sugar
- 3/4 teaspoon salt
- 1/2 cup powdered sugar (for coating)
Nuts
- 1 1/2 cups nuts (210 grams almond or hazelnuts, 150 grams pecans or walnuts, 170 grams peanuts, 190 grams macadamias, or 255 grams pistachios)
Wet Ingredients
- 16 tablespoons (225 grams or 2 sticks) unsalted butter, softened and cut into small chunks
- 2 teaspoons vanilla extract
- 1 egg yolk (optional)
Instructions
- Prepare the Nuts: Pulse the nuts in the bowl of a food processor fitted with a steel blade until half are pulverized and the rest are chopped. Transfer the nuts to a bowl and set aside. Wipe the processor bowl with a paper towel to remove excess oil from the nuts.
- Make the Dough: Put the granulated sugar in the food processor and process until fine and powdery. Add the flour and salt; pulse just to mix. Add the butter, vanilla extract, and the egg yolk if using. Process until the mixture looks damp and begins to clump together. Add the nuts and pulse just until combined. Transfer the dough to a bowl, cover, and refrigerate for at least 2 hours or preferably overnight.
- Preheat Oven and Shape Cookies: Preheat the oven to 325°F (163°C). Position the racks in the upper and lower thirds of the oven. Shape slightly more than level tablespoons of dough into 1 1/4-inch balls. Place them 2 inches apart on cookie sheets.
- Bake the Cookies: Bake for 22 to 24 minutes or until the cookies are lightly colored on top and golden brown on the bottom. Rotate the cookie sheets from top to bottom and front to back halfway through the baking time to ensure even baking.
- Prepare Powdered Sugar Coating: While the cookies are baking, put the powdered sugar in a small bowl ready for coating.
- Cool and Coat Cookies: When the cookies are done, let them cool on the pan for 5 minutes. Sieve powdered sugar generously over the top of each cookie. Cool the cookies completely on a rack before storing.
- Store and Serve: Store the cooled cookies in an airtight container for at least 2 weeks. Sieve additional powdered sugar over the cookies before serving if desired.
Notes
- The type of nuts can be varied according to preference — almonds, pecans, walnuts, hazelnuts, or pistachios all work well.
- Using an egg yolk is optional but helps bind the dough better and lends a richer texture.
- Chilling the dough overnight improves the flavor and texture of the cookies.
- Ensure even spacing of cookies on the baking sheet to allow for spreading and proper baking.
- Rotate baking sheets midway for uniform browning.
- These cookies freeze well; thaw at room temperature and dust with powdered sugar before serving.
Nutrition
- Serving Size: 1 cookie
- Calories: 90
- Sugar: 4.5 g
- Sodium: 50 mg
- Fat: 7.0 g
- Saturated Fat: 4.3 g
- Unsaturated Fat: 2.7 g
- Trans Fat: 0 g
- Carbohydrates: 7.0 g
- Fiber: 0.5 g
- Protein: 1.2 g
- Cholesterol: 15 mg
