Russian Tea Cakes

Sometimes, a cookie is so tasty that, even though you’ve planned to blog about it, you eat all the treats before you have a chance to take pictures.

These cookies fall into that category. (But Jerry let me borrow his photo — Yay, Cooking By The Seat of My Pants!)

On Saturday night, we had dinner with a few of the HWS students with whom we traveled to Russia. We had a very nice time, and I especially enjoyed the Russian tea cakes Mandi brought along for dessert. They’re sandy little cookies, studded with nuts and rolled in powdered sugar. They accompany a cup of hot tea very well, and are an ideal holiday cookie.

Russian Tea Cakes (source)

1 cup butter, room temperature
1/2 cups confectioners’ sugar
2 1/4 cups flour, sifted
1 tsp vanilla
3/4 cup walnuts or pecans, finely chopped
confectioners’ sugar for rolling

Preheat oven to 400-degrees F.

Cream the butter, adding sugar gradually until light and fluffy. Stir in flour, vanilla, and walnuts or pecans.

Roll between hands into 1-inch balls and place on an ungreased baking sheet.

Bake for 12 to 14 minutes.

Remove from oven and while still warm, roll in confectioners’ sugar.