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Classic Melt-in-Your-Mouth Russian Tea Cakes

A stack of delicious Russian tea cakes heavily dusted with powdered sugar, one cookie is broken open showing the nutty interior.
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A simple recipe for buttery, nutty cookies coated heavily in powdered sugar, often called Snowball Cookies or Mexican Wedding Cookies.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1/2 cup powdered sugar, plus more for coating
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup finely chopped pecans or walnuts

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and 1/2 cup of powdered sugar until light and fluffy.
  3. Beat in the vanilla extract.
  4. In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
  5. Stir in the chopped nuts by hand. The dough will be stiff.
  6. Roll the dough into small balls, about 1 inch in diameter. Place them 1 inch apart on the prepared baking sheets.
  7. Bake for 12 to 15 minutes, or until the bottoms are lightly golden. The tops should remain pale.
  8. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  9. Once completely cool, roll each cookie generously in powdered sugar until fully coated. Roll them a second time after the first coating has set for a thicker layer.

Notes

  • For the best texture, ensure your butter is truly softened, not melted.
  • Finely chop the nuts in a food processor for a smoother dough, but pulse briefly to avoid making nut butter.
  • You can substitute walnuts for pecans or use a mix of both.
  • Store these cookies in an airtight container between layers of parchment paper.

Nutrition

Find it online: https://tastytipster.com/russian-tea-cakes-recipe/