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These Russian Tea Cakes always bring up the warmest childhood feelings in my home. Through many Christmas seasons, my mother tweaked her recipe until these buttery, melt-in-your-mouth treats were just right. Coated in powdered sugar, they look just like tiny snowballs - perfect when winter rolls around.
Special and Straightforward
It's amazing how a few good ingredients can make something so wonderful. Watching butter, sugar and nuts change into these soft little bites always surprises me. Their beauty lies in how uncomplicated they are.
What You'll Need
- Butter: Unsalted works best so I can manage the taste myself.
- Powdered Sugar: Don't forget to sift for that velvety smooth finish.
- Pure Vanilla: One small spoonful pulls the whole cookie together.
- Salt: Just a dash makes the flavors pop.
- All-Purpose Flour: Careful measuring gives you the right texture.
- Chopped Nuts: Pecans are my go-to, but try walnuts or almonds if you want.
- Extra Powdered Sugar: This creates that snow-like outer layer.
Let's Start Baking
- Create the Dough
- Beat butter with powdered sugar till it's airy and soft. Mix in vanilla and salt, then slowly add flour until you've got thick cookie dough.
- Fold in the Nuts
- Carefully mix chopped nuts into the dough to create tasty little pockets throughout.
- Shape the Cookies
- Form small balls using a cookie scoop so they're all the same size.
Into the Oven
- Bake
- Cook at 350°F for about 10-12 minutes until you see light golden bottoms.
- First Sugar Coating
- Roll hot cookies in powdered sugar right after they come out of the oven.
- Final Coating
- Once they've cooled down completely, give them another roll in powdered sugar for that snowy look.
Make Them Your Own
I sometimes throw in mini chocolate chips or try different nuts for fun. For kids, I make them smaller - just right for little fingers. Every change adds something new to these family favorites.
My Kitchen Secrets
- Don't rush measuring your flour or you'll mess up the texture.
- Chop those nuts really small so your cookies won't fall apart.
- A cookie scoop means they'll all bake at the same time.
Fresh and Ready
When stored in a sealed container, these little treasures stay good for a week - if nobody eats them first! I often freeze raw dough balls or finished cookies when I need a quick treat for surprise visitors. Just add new powdered sugar after thawing and they'll taste freshly baked.
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Frequently Asked Questions
- → Which nuts taste best for these?
- You can use walnuts, pecans, or almonds as long as they’re finely chopped for the right texture.
- → Can these be made nut-free?
- Sure! Replace nuts with toffee bits, mini chocolate chips, or just skip them. They’ll taste great either way.
- → Why coat the cookies in sugar twice?
- The first layer of sugar sticks to the warm cookies, and the second dusting adds that signature snowy finish.
- → Are these cookies good to freeze?
- Absolutely. Freeze them for later or make them a few days before. Keep them in an airtight container.
- → What fun tweaks can I try?
- Mix in cinnamon or spices like pumpkin pie spice, swap the nuts, or use chocolate chips or toffee for new spins.