Russian Tea Cakes

Russian Tea Cakes

from tasteofhome.com
1 3-1/2 dozen

Ingredients

  • 1 cup butter, softened
  • 1/2 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 2-1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 3/4 cup finely chopped nuts
  • Additional confectioners' sugar

Directions

  1. 1

    In a large bowl, use a hand mixer or stand mixer and cream together the butter and sugar until light and fluffy, five to seven minutes. Beat in the vanilla.

  2. 2

    In a separate bowl, whisk together the dry ingredients. Gradually add the dry ingredients to the creamed mixture. Fold in the nuts. Cover and refrigerate the dough for one to two hours. Editor’s Tip: Toast the nuts and cool them before adding them to the dough to bring out a richer flavor.

  3. 3

    Preheat the oven to 350°F. Roll the dough into 1-inch balls. Place the balls 2 inches apart on ungreased baking sheets.

  4. 4

    Bake the cookies until they’re lightly browned, 12 to 13 minutes. Test Kitchen Tip: Russian tea cakes are ready when the bottoms are light golden and the edges have just started to brown a bit.

  5. 5

    Roll the cookies in confectioners' sugar while they’re still warm. Cool the cookies to room temperature on wire racks.