Ingredients
- Butter: 1 cup (227g) unsalted butter, softened to room temperature
- Powdered Sugar (for dough): 1/2 cup (60g) confectioners’ sugar, sifted
- Vanilla Extract: 2 teaspoons pure vanilla extract
- Almond Extract (optional but recommended): 1/4 teaspoon pure almond extract (enhances nutty flavor)
- All-Purpose Flour: 2 cups (240g) all-purpose flour, spooned and leveled
- Salt: 1/4 teaspoon fine sea salt
- Nuts: 1 cup (110-120g) finely chopped pecans or walnuts (toasted for enhanced flavor, if desired)
- Powdered Sugar (for coating): Approximately 1 to 1 1/2 cups (120-180g) confectioners’ sugar, sifted
Instructions
- Prepare the Nuts (Optional Toasting):
- If using, preheat your oven to 350°F (175°C). Spread the pecans or walnuts in a single layer on a baking sheet.
- Toast for 5-8 minutes, or until fragrant and lightly golden. Keep a close eye on them as nuts can burn quickly.
- Let the nuts cool completely, then chop them finely. Using a food processor to pulse them into small, even pieces works well, but be careful not to turn them into nut butter. Set aside.
- Cream Butter and Sugar:
- In a large mixing bowl, using a hand mixer or a stand mixer fitted with the paddle attachment, beat the softened unsalted butter on medium speed until smooth and creamy, about 1-2 minutes.
- Add the 1/2 cup of sifted powdered sugar (for the dough) to the butter. Beat on medium speed until the mixture is light and fluffy, scraping down the sides of the bowl as needed. This step typically takes about 2-3 minutes.
- Add Flavorings:
- Beat in the pure vanilla extract and the optional almond extract until well combined.
- Combine Dry Ingredients:
- In a separate medium bowl, whisk together the all-purpose flour and the fine sea salt. This ensures the salt is evenly distributed.
- Combine Wet and Dry Ingredients:
- Gradually add the flour mixture to the wet butter mixture, mixing on low speed. Start with about one-third of the flour, mix until just combined, then add another third, and finally the last third. Mix only until the flour is mostly incorporated. Be very careful not to overmix at this stage, as overmixing develops gluten and can lead to tough cookies. The dough will be somewhat crumbly.
- Incorporate Nuts:
- Add the finely chopped nuts to the dough. Mix on low speed or stir by hand with a spatula until the nuts are evenly distributed throughout the dough. Again, avoid overmixing.
- Chill the Dough (Crucial Step):
- Gather the dough into a ball, flatten it into a disc, and wrap it tightly in plastic wrap.
- Refrigerate the dough for at least 1 hour, or up to 2 days. Chilling the dough is essential for several reasons: it prevents the cookies from spreading too much during baking, makes the dough easier to handle, and allows the flavors to meld. For longer chilling, the dough might become quite firm; let it sit at room temperature for 10-15 minutes to soften slightly before shaping.
- Preheat Oven and Prepare Baking Sheets:
- When ready to bake, preheat your oven to 350°F (175°C).
- Line two large baking sheets with parchment paper or silicone baking mats. This prevents sticking and helps with even baking.
- Shape the Cookies:
- Remove the chilled dough from the refrigerator.
- Scoop dough using a small cookie scoop (about 1 tablespoon per cookie) or roll it between your palms to form small, uniform balls, about 1 inch in diameter. Uniformity in size ensures even baking.
- Place the dough balls about 1-2 inches apart on the prepared baking sheets. They don’t spread much, but some space is needed for air circulation.
- Bake the Cookies:
- Bake for 10-14 minutes. The exact time will depend on your oven and the size of your cookies.
- The cookies should be set and the bottoms should be very lightly golden. The tops will remain pale; do not overbake, as this will make them dry and hard rather than tender and crumbly.
- First Powdered Sugar Coating (Warm):
- While the cookies are baking, sift about 1/2 to 3/4 cup of the powdered sugar (for coating) into a shallow bowl or pie dish.
- Once the cookies are baked, let them cool on the baking sheets for just 3-5 minutes. They should be warm but not so hot that they fall apart when handled.
- Carefully roll each warm cookie in the sifted powdered sugar, ensuring it’s lightly coated on all sides. The warmth of the cookie will help this first layer of sugar melt slightly and adhere.
- Place the sugar-coated cookies on a wire rack to cool completely.
- Second Powdered Sugar Coating (Cool):
- Once the cookies have cooled completely to room temperature (this is important!), sift the remaining powdered sugar into a clean shallow bowl.
- Roll each cooled cookie in the powdered sugar again, this time for a thicker, more beautiful “snowball” coating. This second coating will stick better and provide that classic powdery finish.
- Gently tap off any excess sugar if desired.
- Storage:
- Store the finished Russian Tea Cakes in an airtight container at room temperature for up to one week. They can also be frozen for longer storage (see FAQ).
Nutrition
- Serving Size: One Normal Portion
- Calories: 70-90