Russian Tea Cakes are always on the favorites list when baking, dipping, and sorting Christmas treats for three families.
We learned the lesson of trying to do too much, settling on favorites like Russian Tea Cakes, Sugar Cookies, Grandma’s Molasses Cookies, Chocolate Covered Almonds, Turtles, Peppermint Bark, Toffee Bark, and Chocolate Pretzels.
Armed with ten pounds of Ghirardelli dipping chocolate and enough confection to make children swoon, we laugh, lament, and share stories for hours on end.
We have worked around bum shoulders and knees, emotional burnout, life crisis, and overloaded schedules to make sure it happens every year.
The cookie baking and chocolate dipping are simply the backdrop for fellowship and friendship, which is the sweetest gift in all of it.
We think you’ll agree that sweet, nutty, crispy cookies rolled in powdered sugar like these classic Russian Tea Cake Cookies are perfect for holiday party trays.
Russian Tea Cakes
- 1 cup butter , softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon sea salt
- 3/4 cup finely chopped walnuts
- *additional powdered sugar for dusting
- Heat oven to 400°F. Mix butter, 1/2 cup powdered sugar and the vanilla. Mix in flour, salt and nuts until dough holds together.
- Shape dough into 1-inch balls. Place about 1-inch apart on ungreased or parchment lined cookie sheet. Bake until set but not brown, 10-12 minutes.
- Remove from pan and cool slightly; roll in powdered sugar while still warm. Cool completely and roll in powdered sugar again.