The best recipe for Russian Tea Cakes is Betty Crocker’s (I think our cookbook is from the 70’s, but the recipe is still the same)! They come out flawless and delicious every time.
- 1 cup butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla
- 2 1/4 cups flour
- 3/4 cup finely chopped nuts (we use walnuts)
- 1/4 teaspoon salt
- Powdered sugar (to coat after baking)
Step 1. Preheat oven to 400 degrees.
Step 2. Mix butter, 1/2 cup powdered sugar and the vanilla in large bowl. Stir in flour, nuts and salt until dough holds together.
Tips: This step is not easy and requires quite a bit of arm work to get it looking like what you see below. I know it’s not beautiful yet, but you gotta trust.
Step 3. Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet.
Tips: Part of the trick with making cookies is to avoid touching the dough too much. You should use a spoon to scoop out the dough and a light touch to quickly shape the dough into a 1″ ball. Don’t roll it around in your palms to make perfect spheres; your hands will add too much heat.
Step 4. Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on wire rack.
Tip: You should probably use a wire rack to cool them quickly and evenly, but I just don’t. Also, mine got a teensy bit browned (see pic below), and they still tasted great, so don’t worry too much if your gets a little browned.
Step 5. Roll warm cookies in powdered sugar; cool on wire rack. Roll in powdered sugar again.
Tip: Make sure to let the cookies cool a bit. If they’re too hot when you roll them in powdered sugar, the sugar sort of melts and gets all cakey on the cookies. It’s gross. I also usually skip the second round of powdered sugar, as one dip usually does the job just fine.