Ingredients:
– 1 cup unsalted butter, softened
– 1/2 cup powdered sugar, plus extra for coating
– 1 teaspoon vanilla extract
– 2 cups all-purpose flour
– 1 cup finely chopped nuts (walnuts or pecans are traditional)
– Pinch of salt
Instructions:
1. Preheat Oven:
– Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper.
2. Prepare the Dough:
– In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
– Add the vanilla extract and mix until well combined.
3. Add Flour and Nuts:
– Gradually add the flour and pinch of salt to the butter mixture, mixing until a dough forms.
– Stir in the finely chopped nuts until evenly distributed in the dough.
4. Shape into Balls:
– Shape the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 1 inch apart.
5. Bake:
– Bake in the preheated oven for 12-15 minutes, or until the bottoms are lightly golden. The tops should still be pale.
6. Cool and Coat:
– Remove the cookies from the oven and let them cool on the baking sheet for a few minutes.
– While still warm, roll the cookies in powdered sugar to coat them completely. Place them on a wire rack to cool completely.
7. Coat Again (Optional):
– Once cooled, you can roll the cookies in powdered sugar again for a thicker coating, if desired.
8. Serve and Enjoy:
– Store the Russian Tea Cakes in an airtight container at room temperature. They will keep well for several days.
