Russian Tea Cakes Recipe (Buttery Christmas Cookies)
Description
These classic Russian Tea Cakes are buttery, crumbly pecan cookies rolled in powdered sugar until they look like little snowballs. They’re a must for your Christmas cookie platter!
Ingredients
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- 1 cup (2 sticks) salted butter, softened
- 1/3 cup granulated sugar
- 2 tsp water
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 cup pecans, chopped
- 1/2 to 1 cup powdered sugar, for coating
Instructions
- Add the butter, granulated sugar, and water to a large mixing bowl and beat until light and fluffy. Mix in the vanilla extract.
- Add the flour and pecans, then fold them into the butter mixture until everything is fully combined.
- Cover a sheet tray with parchment paper and give it a light coat of non-stick baking spray.
- Roll the dough into 1-inch balls and arrange them on the prepared tray, leaving about 2 inches between each one. Chill in the refrigerator for 30 minutes so the dough can set.
- Heat the oven to 325 degrees Fahrenheit. Bake the chilled cookies for 18-22 minutes, until they’re lightly golden. Take them out and let them cool to room temperature right on the sheet tray.
- Once they’ve cooled, roll the cookies in powdered sugar until they’re evenly coated.
- Serve and enjoy!
Notes
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Keep the cookies in an airtight container, where they’ll stay fresh for 3-5 days.
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To coat a whole batch at once, add the powdered sugar and cookies to a gallon-size Ziploc bag and give it a gentle shake.
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The cookies can also be rolled in powdered sugar while they’re still hot from the oven. For the best coating, give them a second roll once they’ve cooled completely.
Nutrition
- Serving Size: 2 cookies
- Calories: 248
- Sugar: 10.6 g
- Sodium: 73.8 mg
- Fat: 14.2 g
- Carbohydrates: 26.1 g
- Fiber: 2 g
- Protein: 6.2 g
- Cholesterol: 0 mg
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