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These Russian Tea Cakes always bring the fondest memories to life in my home. Through many holiday gatherings, my mother tweaked her recipe into these melt-in-your-mouth buttery delights. Coated in powdered sugar, they look just like tiny snowballs that fit winter gatherings perfectly.
Delightfully Simple
It amazes me how a few good ingredients blend into something so wonderful. Watching butter, sugar and nuts change into these soft little bites always feels like magic to me. Their basic nature is exactly what makes them stand out.
Ingredients List
- Butter: Grab unsalted so you can manage the taste yourself.
- Powdered Sugar: Run it through a sieve for that velvety feel we want.
- Pure Vanilla: A small spoonful pulls everything nicely together.
- Salt: Just a dash lets all flavors pop.
- All-Purpose Flour: Weigh it carefully for the right texture.
- Chopped Nuts: Pecans are my go-to, but try walnuts or almonds too.
- Extra Powdered Sugar: For that snowy outer layer.
Baking Instructions
- Mix Your Base
- Beat the butter with powdered sugar until it's airy. Drop in vanilla and salt, then slowly work in flour until you've got thick cookie dough.
- Add Your Nuts
- Mix chopped nuts in carefully to create tasty bits throughout.
- Form Your Cookies
- Roll small balls of dough, using a scoop to keep them all the same size.
Baking Time
- Heat Them Up
- Pop cookies in a 350°F oven for 10 to 12 minutes until they're slightly golden on the bottom.
- First Sugar Roll
- Toss hot cookies in powdered sugar right after they come out.
- Second Coating
- Once they've cooled down completely, roll them again for that pretty snow-like finish.
Personal Touches
I sometimes throw in mini chocolate chips or switch the nuts for fun. For kids, I make them smaller so they're easier to handle. Each twist adds something special to these favorite treats.
Helpful Tips
- Don't pack your flour or they'll turn out too dense.
- Chop your nuts really small so cookies don't fall apart.
- A cookie scoop means they'll all cook at the same rate.
Storage Notes
These little gems stay good for a week in a sealed container, if anyone can resist them that long. I often freeze raw dough balls or finished cookies when company might drop by. Just add fresh powdered sugar after they thaw and they'll taste freshly baked.
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Frequently Asked Questions
- → What nuts should I use here?
- Pecans, almonds, and walnuts work perfectly. Just chop them really small for the best bite.
- → Can I skip the nuts?
- Totally! Use mini chocolate chips, bits of toffee, or leave them plain. The texture changes but they're still great.
- → Why coat warm cookies first in sugar?
- The warm cookies grab a good sugar base. Once cooled, the second coat gives that snowy, sweet finish.
- → Are these freezer-friendly?
- Yes, freeze them easily. You can make a batch 3–4 days before, just store airtight.
- → How else can I mix them up?
- Try spices like cinnamon, swap nuts, or add other goodies like toffee bits or chips for fun flavors.