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Russian Tea Cakes  Print

This recipe appeared in Mmm! Mmm! Melt–in–Your–Mouth Good! on 08 Dec 2008
 

Russian Tea CakesCookies:
2/3 cup toasted nuts (pecans, walnuts, hazelnuts)
1 cup unsalted butter, room temperature
1/4 cup confectioners’ (powdered or icing) sugar
1 teaspoon pure vanilla extract
2 cups all–purpose flour
1/4 teaspoon salt

Topping:
1 cup confectioners’ (powdered or icing) sugar, sifted
 
Preheat oven to 350° F. Line 2 baking sheets with parchment paper. Set aside.

Place nuts on a baking sheet and bake for about 8 minutes, or until lightly brown and fragrant. Cool. Once the nuts have cooled completely, place them along with 2 tablespoons of the flour into your food processor (fitted with a metal blade) and process until they are finely ground (but not a paste). Set aside.

In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugar until light and fluffy (about 2 minutes). Beat in the vanilla extract. Add the remaining flour and salt and beat until combined. Stir in the nuts. Cover and refrigerate the dough for about 1 hour or until firm.

Form the dough into 1–inch balls and place 2 inches apart on the prepared baking sheets. Bake about 12–15 minutes, or until the edges of the cookies start to brown. Remove from oven and place on a wire rack to cool for about 5 minutes.

Meanwhile, line another baking pan or tray with parchment or wax paper. Sprinkle about 1/2 cup of the confectioners’ sugar on the bottom of the pan and then place the slightly cooled cookies on top of the sugar. Place the remaining 1/2 cup of sugar in a fine strainer or sieve and then sprinkle the tops of the cookies (or you can just roll the cookies in the sugar). Recipe makes about 3–1/2 dozen cookies.