Of course! Russian Tea Cakes are a classic, buttery, melt-in-your-mouth cookie that’s a holiday favorite around the world. They are known by many names, including Mexican Wedding Cookies, Italian Butter Nutballs, and Snowballs.
They are incredibly simple to make and require no special ingredients.
Here is a classic, reliable recipe for these delightful cookies.
Classic Russian Tea Cakes
Yields: About 3-4 dozen cookies
Prep time: 20 minutes
Chill time: 1 hour (highly recommended)
Bake time: 12-15 minutes per batch
Ingredients
· 1 cup (2 sticks or 226g) unsalted butter, softened to room temperature
· 1/2 cup (60g) powdered sugar, plus more for coating
· 1 teaspoon vanilla extract
· 2 1/4 cups (281g) all-purpose flour
· 1/4 teaspoon salt
· 3/4 cup (90g) finely chopped pecans, walnuts, or hazelnuts
Instructions
Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and 1/2 cup of powdered sugar together until the mixture is smooth, light, and fluffy.
Add Flavor: Beat in the vanilla extract.
Combine Dry Ingredients: In a separate bowl, whisk together the flour and salt.
Form the Dough: Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined. Stir in the finely chopped nuts. The dough will be slightly crumbly but should hold together when pressed.
Chill the Dough (Crucial Step!): Cover the bowl and refrigerate the dough for at least 1 hour. This prevents the cookies from spreading too much and makes them much easier to roll.
Preheat Oven: Preheat your oven to 400°F (200°C). Line baking sheets with parchment paper.
Shape the Balls: Scoop out about 1 tablespoon of dough and roll it between your palms into a 1-inch ball. Place the balls about 1 inch apart on the prepared baking sheets.
Bake: Bake for 12-15 minutes, or until the bottoms are just lightly golden and the tops are set. The cookies should not brown. They will still feel soft, which is perfect.
First Sugar Coating (While Hot!): Let the cookies cool on the baking sheet for just 4-5 minutes, until they are cool enough to handle but still very warm. Gently roll each warm cookie in a bowl of powdered sugar until fully coated. Place them on a wire rack to cool completely.
Second Sugar Coating (When Cool): Once the cookies are completely cool, roll them in powdered sugar a second time. This creates a beautiful, snowy, double-coated finish.
Tips for Perfect Russian Tea Cakes
· Don’t Over-Bake: The key to their tender texture is taking them out of the oven when they are just set. Over-baking will make them dry and crumbly.
· Finely Chop Nuts: For the best texture, make sure your nuts are very finely chopped. You can pulse them in a food processor, but be careful not to turn them into nut butter.
· Chilling is Non-Negotiable: Skipping the chill time will result in flat, greasy cookies. If you’re in a hurry, you can pop the shaped balls of dough in the freezer for 15-20 minutes.
· The Double Roll: The second roll in powdered sugar is what gives them their classic “snowy” look. The first coat melts slightly into the warm cookie, creating a perfect base for the second coat to stick to.Groceries
Variations
· Almond: Use 3/4 cup of finely chopped, toasted almonds and replace the vanilla extract with 1/2 teaspoon of almond extract.
· Chocolate Dip: After the final sugar coating, dip half of each cooled cookie in melted chocolate and let it set.
· Spiced: Add a pinch of cinnamon or nutmeg to the dry ingredients for a warm, spiced flavor.
Enjoy your baking! These delightful, powdery cookies are sure to be a hit.
RUSSIAN TEA BALLS
