Russian Tea Cookies
Delightful little bites that melt in your mouth, Russian tea cookies combine rich flavors of butter and nuts, making them a perfect treat for any occasion.
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened Use room temperature butter for a light texture.
- 1/2 cup powdered sugar, plus more for dusting Use additional powdered sugar for rolling after baking.
- 1 teaspoon vanilla extract Ensure vanilla is evenly distributed.
- 2 cups all-purpose flour Measure accurately for best results.
- 1/2 teaspoon salt Balances sweetness.
- 1 cup finely chopped nuts (walnuts, pecans, or almonds) Customize based on preference.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper.
- In a large mixing bowl, cream the softened butter and powdered sugar until light and fluffy.
- Stir in the vanilla extract, making sure it’s evenly distributed.
- In a separate bowl, whisk together the flour and salt. Gradually add this dry mixture to the butter mixture, blending until just combined.
- Fold in the finely chopped nuts, ensuring they are evenly mixed throughout the dough.
- Use your hands or a small cookie scoop to form dough balls, about 1 inch in diameter. Place them on the prepared baking sheet, spacing them about 2 inches apart.
Baking
- Bake the cookies for 12-15 minutes, or until the edges are lightly golden. Be careful not to overbake them, as they should remain soft.
- Once baked, allow the cookies to cool on the baking sheet for about 5 minutes before rolling them in powdered sugar.
- After rolling, let them cool completely on a wire rack.
- Once cooled, dust them with more powdered sugar. Enjoy your delicious Russian tea cookies!
Notes
Store cookies in an airtight container with parchment paper layered between them to prevent sticking. They keep well for up to a week at room temperature or up to two weeks in the refrigerator.