Russian Tea Cakes - A Crunchy Sugar Dusted Nut Ball...
Ingredients
15
servings
- 1 cup butter, room temperature
- 1/2 cup confection sugar
- 2 1/4 cup sifted Gold Medal flour
- 1/4 tsp salt
- 1 tsp vanilla
- 3/4 cup finely chopped nuts
- Additional powdered sugar for rolling
Step-by-Step Instructions
- Preheat oven to 400 degrees.
- Combine all ingredients. Form into one inch balls and place on ungreased baking sheet.
- Bake at 400 degrees for 14 to 17 minutes until light golden brown.
- While the cookies are still hot, roll in powdered sugar. Once the cookies cool completely, roll again in the powdered sugar for a thick coating.
- Store in an air tight container.
Common Problems and Solutions
Q: Why are my cookies falling apart?
A: Make sure the butter is at room temperature and cream it well with the sugar. The dough should hold together when formed into balls. If it's too crumbly, you can add a tablespoon of milk.
Q: Can I make these ahead of time?
A: Absolutely! These actually keep well for up to 2 weeks in an airtight container. You can also freeze the dough balls and bake them later.
Tips and Techniques
Roll the cookies in powdered sugar twice - once while they’re hot and again after they cool completely - for that signature thick sugar coating that makes these cookies so special.
Ingredient Substitutions
- finely chopped nuts: pecans, walnuts, or almonds
- confection sugar: regular granulated sugar
Equipment Needed
- Mixing bowl
- Baking sheet
- Measuring cups and spoons
Historical Context
Despite the name ‘Russian Tea Cakes,’ these cookies became popular in the American South during the mid-20th century and have been a holiday tradition ever since.
