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Classic Melt-In-Your-Mouth Russian Tea Cakes

A close-up of several delicious Russian tea cakes heavily coated in powdered sugar, piled on a white plate.
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A simple recipe for classic buttery, nutty cookies coated in powdered sugar, also known as Snowball Cookies or Mexican Wedding Cookies.

Ingredients

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  • 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 cup finely chopped pecans or walnuts
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
  2. In a large bowl, beat the softened butter and 1/2 cup powdered sugar together until light and fluffy. Beat in the vanilla extract.
  3. Gradually add the flour and salt to the butter mixture, mixing on low speed until just combined. Stir in the chopped nuts.
  4. Roll the dough into small balls, about 1 inch in diameter. Place them on the prepared baking sheets, spacing them about 2 inches apart.
  5. Bake for 12 to 15 minutes, or until the bottoms are lightly golden. Do not let the tops brown.
  6. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  7. Once completely cool, roll each cookie generously in additional powdered sugar until fully coated.
  8. Store in an airtight container.

Notes

  • For a richer flavor, toast your nuts lightly before chopping and adding them to the dough.
  • If you prefer a very thick coating, wait until the cookies are completely cool before the first roll in powdered sugar, then let them set for 10 minutes before rolling them a second time.
  • You can substitute walnuts for pecans or use a mix of both nuts.

Nutrition

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