Russian Tea Cakes

Name: Russian Tea Cakes
Cook time: 65 min
Total time: 65 min
Yield: 12 servings
Cuisine: Russian
Ingredients: 226g Unsalted Butter, softened; 60g Powdered Sugar, plus extra for coating listed below; 1 tsp Vanilla Extract; 280g All-purpose Flour; 1/4 tsp Fine Salt; 100g Walnuts, finely chopped; 120g Powdered Sugar, for coating the cookies

Russian Tea Cakes are delicate, buttery cookies studded with chopped walnuts and rolled in a snowy coat of powdered sugar. Crisp at the edges and tender inside, they melt on the tongue and make a classic tea-time or holiday treat. Simple to make and impossibly moreish, they’re perfect for sharing or gifting.

Russian Tea Cakes are delicate, buttery cookies studded with chopped walnuts and rolled in a snowy coat of powdered sugar. Crisp a... Show more

Traditional Russian Recipe

Health Grade

D- · Occasional

Rating

4.5

Time

1 hr

Price

0,46 €

Calories

345 kcal

vegetarian

easy

kid friendly

comfort food

Method

Cream butter and sugar

In a large bowl, beat the softened Unsalted Butter with the Powdered Sugar until the mixture looks pale and fluffy, about 2 to 3 minutes. Beat in the Vanilla Extract just until everything is evenly combined.

Chop walnuts

Finely chop the Walnuts with a knife until the pieces are small and even, about the size of tiny pebbles.

Mix in dry ingredients

Add the All-purpose Flour and Fine Salt to the butter mixture, then mix just until the dough starts to clump. Fold in the chopped walnuts and stop as soon as no dry flour remains; the dough should feel soft and a little crumbly, but it should hold together when you squeeze it.

Chill the dough

Cover the bowl and chill the dough for 30 minutes, until it feels firmer and easier to roll.

Preheat the oven

Heat the oven to 350° F and set out an ungreased baking sheet so you’re ready to bake as soon as the dough is shaped.

Shape and bake

Scoop the chilled dough into 1-inch balls, roll them smooth between your palms, and place them about 1 inch apart on the baking sheet. Bake for 12 to 14 minutes, just until the bottoms are barely golden and the tops look set; the cookies should still be pale.

Coat with sugar

Let the cookies cool on the sheet for 5 minutes, then roll them gently in the extra powdered sugar while they’re still warm. Transfer them to a rack and, once they’re completely cool, roll them in powdered sugar again for that classic snowy finish.

Ingredients

Method

For 12 servings

Adjust servings

For the cookies

226g Unsalted Butter, softened
60g Powdered Sugar, plus extra for coating listed below
1 tsp Vanilla Extract
280g All-purpose Flour
1/4 tsp Fine Salt
100g Walnuts, finely chopped

For rolling/coating

120g Powdered Sugar, for coating the cookies

Nutrition

Per Serving.

Calories

345 kcal

17% of Daily kcal

Protein

3.7 g

7% RDI

Fat

22 g

9.1g sat fat

Carbs

34 g

12% RDI

Sugar

15 g

30% RDI

Fiber

1.1 g

4% RDI

Salt

0.3 g

6% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

D- · 4.1 / 10

Comments

Click to rate

Ingredients

For 12 servings

Adjust servings

For the cookies

226g Unsalted Butter, softened
60g Powdered Sugar, plus extra for coating listed below
1 tsp Vanilla Extract
280g All-purpose Flour
1/4 tsp Fine Salt
100g Walnuts, finely chopped

For rolling/coating

120g Powdered Sugar, for coating the cookies

Russian Tea Cakes

Method

Cream butter and sugar

Chop walnuts

Mix in dry ingredients

Chill the dough

Preheat the oven

Shape and bake

Coat with sugar

Ingredients

Method

For the cookies

For rolling/coating

Nutrition

Calories

Protein

Fat

Carbs

Sugar

Fiber

Salt

Quality Profile

Comments

Ingredients

For the cookies

For rolling/coating

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