Description

Classic Russian Tea Cakes are tender, buttery cookies studded with finely chopped nuts and coated in a delicate layer of powdered sugar. These melt-in-your-mouth treats are perfect for holidays or any time you crave a sweet, nutty cookie with a tender crumb and a dusting of sweetness.

Ingredients

Units Scale

Dry Ingredients

1/4 cup (50 grams) granulated sugar
2 cups (255 grams) unbleached all-purpose flour
3/4 teaspoon salt
1/2 cup powdered sugar (for coating)

Nuts

1 1/2 cups nuts (choose one: 210 grams almond or hazelnuts, 150 grams pecans or walnuts, 170 grams peanuts, 190 grams macadamias, or 255 grams pistachios)

Wet Ingredients

16 tablespoons (225 grams or 2 sticks) unsalted butter, softened and cut into small chunks
2 teaspoons vanilla extract
1 egg yolk (optional)

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Instructions

Process the nuts: Pulse the nuts in a food processor fitted with a steel blade until about half of them are finely pulverized and the rest are roughly chopped. Transfer to a bowl and set aside. Wipe the processor bowl clean with a paper towel to remove any excess oil.
Make the dough: Add granulated sugar to the food processor and process until fine and powdery. Add flour and salt, pulsing just to combine. Add softened butter, vanilla extract, and egg yolk if using. Process until the mixture looks damp and starts to clump together. Add the chopped nuts and pulse just until combined. Transfer the dough to a bowl.
Chill the dough: Cover the dough and refrigerate for at least 2 hours or preferably overnight to allow flavors to meld and dough to firm up.
Preheat the oven: Set the oven temperature to 325°F (163°C). Position oven racks in the upper and lower thirds of the oven for even baking.
Shape and bake cookies: Shape slightly more than level tablespoons of dough into 1¼-inch balls. Place the balls 2 inches apart on ungreased cookie sheets. Bake for 22 to 24 minutes, or until the tops are lightly colored and the bottoms are golden brown. Rotate cookie sheets from top to bottom and front to back halfway through baking to ensure even cooking.
Prepare powdered sugar coating: While the cookies bake, place the powdered sugar in a small bowl to be used for coating.
Cool and coat cookies: Once baked, allow cookies to cool on the pan for 5 minutes. Then, sift powdered sugar over the warm cookies to coat them lightly. Transfer to a cooling rack and allow them to cool completely.
Store and serve: Store the cooled cookies in an airtight container for at least 2 weeks. Before serving, dust with additional powdered sugar if desired for extra sweetness and presentation.

Notes

Choose your preferred nuts according to taste or availability; almonds, pecans, or walnuts are traditional favorites.
The egg yolk is optional but helps bind the dough slightly; you can omit it for a dairy-nut cookie.
Chilling the dough overnight improves texture and flavor development.
Be sure to rotate the cookie sheets during baking to ensure even coloring and cooking.
Cookies can be stored airtight at room temperature for up to two weeks, making them great for gifting or making ahead.
Use powdered sugar fresh for coating to avoid clumping caused by moisture.

Nutrition

Serving Size: 1 cookie (approx. 10 g)
Calories: 80
Sugar: 4 g
Sodium: 40 mg
Fat: 6 g
Saturated Fat: 3.5 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 7 g
Fiber: 0.5 g
Protein: 1 g
Cholesterol: 15 mg