Oh my goodness, have you ever tried Russian tea cakes? These delightful little gems are the epitome of buttery bliss! They’re incredibly delicate, melting in your mouth with each bite, and the way they’re dusted in powdered sugar just makes them feel like a fancy treat, even if they’re super easy to whip up. I remember the first time I had them at my grandmother’s house during the holidays; she’d always have a tin full, and we’d sneak in to grab a few before dinner. Trust me, once you taste these cookies, you’ll understand why they’re a classic! They’re perfect for sharing over a warm cup of tea or coffee, making every moment feel a little more special. So, let’s dive into making these scrumptious Russian tea cakes together!
Ingredients for Russian Tea Cakes
Gathering the right ingredients is key to making the best Russian tea cakes! Here’s what you’ll need:
- 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 chopped nuts (I love using walnuts or pecans for that perfect crunch!)
- 1/4 teaspoon salt
Make sure your butter is really soft—this helps create that lovely creamy texture in the dough. And don’t skimp on the powdered sugar for rolling; it’s what gives these cookies their signature sweet finish! You can even double the batch if you’re feeling generous (or if you just want to keep some for yourself—no judgment here!).
How to Prepare Russian Tea Cakes
Alright, let’s get those ovens preheating and dive into making these delightful Russian tea cakes! The first step is to preheat your oven to 350°F (175°C). This is super important because it ensures your cookies bake evenly and turn out perfectly golden.
Next, in a large mixing bowl, cream together the softened butter and 1/2 cup of powdered sugar until it’s light and fluffy. This usually takes about 2-3 minutes, so don’t rush it! Once that’s done, stir in the vanilla extract and mix until combined.
In another bowl, whisk together the flour, salt, and your chopped nuts. Gradually add this dry mixture to the butter mixture, stirring until everything is well combined. The dough will be a bit crumbly but should hold together when you press it—this is what you want!
Now, using your hands, form the dough into small balls, about 1 inch in diameter, and place them on a baking sheet lined with parchment paper. Bake these beauties for 15-20 minutes, or until they’re lightly golden around the edges. Once they’re out of the oven, let them cool for just a few minutes before rolling them in powdered sugar. Trust me, the smell will be irresistible!
Why You’ll Love This Recipe
- Quick and easy to make, perfect for any skill level!
- Delicate, melt-in-your-mouth texture that’s simply irresistible.
- Perfect for sharing with friends and family over tea or coffee.
- Versatile: you can customize with different nuts or flavorings!
- They stay fresh for days and are great for make-ahead treats.
Honestly, these little cookies are not just a dessert; they’re a warm hug in cookie form. You’ll find yourself reaching for more every time they’re around!
Tips for Success
To really nail these Russian tea cakes, here are some of my favorite tips! First, make sure your dough is the right consistency—it should be slightly crumbly but still hold together when you squeeze it in your hand. If it’s too dry, just add a teaspoon of softened butter to help it bind. When it comes to baking, keep an eye on the time! Every oven is different, so check your cookies at the 15-minute mark; they should be lightly golden but not brown.
Once they come out of the oven, let them cool for just a couple of minutes before rolling them in powdered sugar. This little trick helps the sugar stick better and creates that perfect sweet coating. Don’t be shy with the sugar—roll them thoroughly! And if you want an extra layer of sweetness, feel free to roll them again after they’ve cooled completely. You won’t regret it!
Variations of Russian Tea Cakes
One of the best things about Russian tea cakes is how versatile they can be! You can easily swap out the nuts for different flavors and textures. If you’re in the mood for something a bit different, try using chopped pistachios for a pop of color and a nutty twist. Almonds also work beautifully; just toast them lightly for extra depth of flavor!
Feeling adventurous? You could even add a hint of chocolate by mixing in some mini chocolate chips or swirling in cocoa powder to the dough. For a festive touch, a sprinkle of cinnamon can add warmth and spice that’s perfect for the holidays. The possibilities are endless, and I can’t wait to see what delicious combinations you come up with! So get creative, and make these cookies your own!
Storage & Reheating Instructions
Storing your Russian tea cakes properly is key to keeping them fresh and delicious! Once they’ve cooled completely, place them in an airtight container to prevent them from drying out. They’ll stay good at room temperature for about a week, but I bet they won’t last that long—they’re just too tasty!
If you want to make them ahead of time, you can freeze the cookies as well. Just layer them between sheets of parchment paper in a freezer-safe container, and they’ll keep well for up to 2 months. When you’re ready to enjoy, simply thaw them at room temperature for about an hour. No need to reheat; they’re best served chilled or at room temperature, dusted in that lovely powdered sugar!
Nutritional Information
It’s important to note that nutritional values can vary based on the specific ingredients and brands you use. However, here’s an estimated breakdown per cookie to give you a general idea:
- Calories: 100
- Fat: 7g
- Saturated Fat: 4g
- Trans Fat: 0g
- Cholesterol: 20mg
- Sodium: 15mg
- Carbohydrates: 10g
- Fiber: 1g
- Sugar: 4g
- Protein: 1g
These little delights may be indulgent, but they bring joy in every bite! Just remember, moderation is key, especially when you can’t resist sneaking a few extra!
FAQ Section
Got questions about making Russian tea cakes? I’ve got you covered! Here are some common queries and their answers:
Can I substitute the nuts?
Absolutely! If you’re not a fan of walnuts or pecans, feel free to use almonds, hazelnuts, or even sunflower seeds for a nut-free option.
How can I make these cookies gluten-free?
You can easily swap the all-purpose flour for a gluten-free flour blend. Just make sure it’s one that works well for baking!
What if I want them sweeter?
If you prefer a sweeter cookie, you can increase the powdered sugar in the dough or add a sprinkle of sugar on top before serving. Yum!
Can I add flavors to the dough?
Definitely! A dash of almond extract or a bit of orange zest can elevate the flavor profile and give your cookies a delightful twist.
Are these cookies good for gifting?
Yes! Wrap them in a cute box or bag, and they make a lovely gift for friends and family. Everyone loves a sweet treat!
Russian tea cakes: 5 Sweet Delights for Every Occasion
- Total Time: 35 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Russian tea cakes are delicate, buttery cookies rolled in powdered sugar.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup chopped nuts (walnuts or pecans)
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, cream the butter and powdered sugar until light and fluffy.
- Add vanilla extract and mix well.
- In a separate bowl, combine flour, salt, and chopped nuts.
- Gradually add the dry ingredients to the butter mixture.
- Form the dough into small balls and place them on a baking sheet.
- Bake for 15-20 minutes or until lightly golden.
- Allow cookies to cool slightly, then roll in powdered sugar.
Notes
- Store cookies in an airtight container.
- Can be made ahead of time and frozen.
- Use different nuts for variations.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Russian
Nutrition
- Serving Size: 1 cookie
- Calories: 100
- Sugar: 4g
- Sodium: 15mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
Keywords: Russian tea cakes, cookies, dessert
