Description
Classic Christmas Cookies Russian Tea Cakes are melt-in-your-mouth treats that combine rich butter and nutty pecans, making them a holiday favorite.
Ingredients
Scale
- 1 cup Butter (softened but not overly soft)
- 1/2 cup Powdered Sugar (for dough and rolling)
- 2 cups All-purpose Flour (no substitutes recommended)
- 1/4 teaspoon Salt (a pinch adds flavor)
- 1 teaspoon Vanilla Extract (can substitute with almond extract)
- 1 cup Chopped Nuts (Pecans) (toast before adding for better flavor)
- 1 cup Additional Powdered Sugar (for rolling cookies)
Instructions
- Preheat your oven to 375°F (190°C) and prepare a cookie sheet with parchment paper.
- Cream the softened butter with 1/2 cup of powdered sugar in a large mixing bowl until smooth and creamy.
- Add the vanilla extract, mixing it in until fully combined.
- Incorporate the flour and salt gradually, mixing on low speed just until combined.
- Fold in the chopped toasted pecans, ensuring even distribution throughout the dough.
- Chill the dough balls, about tablespoon-sized, on a plate for 1 hour.
- Arrange the chilled dough balls on the prepared cookie sheet, spacing them 1-2 inches apart.
- Bake the cookies for 7-10 minutes, or until the bottoms are lightly browned.
- Cool the cookies on the sheets for a few minutes before rolling in powdered sugar, then let cool completely before rolling again.
- Store the cookies in an airtight container or freeze for later enjoyment.
Notes
- These cookies can be made ahead of time and stored for several days.
- Toasting nuts enhances their flavor.
- Experiment with different nuts if desired.
- Prep Time: 20 minutes
- Cook Time: 15-20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 100
- Sugar: 2 g
- Sodium: 50 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 15 mg