Russian Tea Cakes are rich and buttery cookies with a texture similar to shortbread. They're quick and easy to make and very festive coated in powdered sugar, which looks like snow!
Mix together the butter, ½ cup powdered sugar, and vanilla in a large bowl.
Stir in the flour, nuts, and salt until the dough holds together when squeezed.
Shape the dough into 1-tablespoon-sized balls and roll the balls between your hands until smooth.
Place the cookies about 1 inch apart on an ungreased cookie sheet.
Bake until the cookies are set and golden brown on the bottom, about 10 to 12 minutes.
While they’re still warm, roll the cookies in the remaining 1 cup powdered sugar.
Place the cookies on a wire rack to cool completely.
Roll the cookies in powdered sugar a second time.
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Notes
Recipe Yield and Serving Size: This recipe makes 36 cookies, which is 12 servings. Each serving is 3 cookies.
Soften the Butter: The butter should be softened, but not fully melted.
If You Don't Feel Like Rolling Them in Powdered Sugar Twice: Instead of rolling these cookies in powdered sugar a second time, you can generously sift powdered sugar on top once they're cooled.
Storage: Make sure the cookies are cooled to room temperature, and then layer them between wax paper in an airtight container. Store them at room temperature for at least 1 week (and up to 2). Alternatively, you can store them in the freezer for up to 3 months.