Oh my goodness, let me tell you about the sheer joy of making Russian tea cakes! These little cookies are like bites of happiness, with their buttery goodness and that delightful nutty crunch. Every time I take a bite, I’m instantly transported to cozy holiday gatherings, where the smell of baked treats fills the air and laughter dances around the room. They’re so easy to whip up, too! Seriously, you can pop these in the oven in just about 20 minutes, and before you know it, you’ve got a beautiful platter of cookies that everyone will love. It’s no wonder they’re a favorite during the festive season—trust me, they’re a showstopper at any gathering!
Ingredients for Russian Tea Cakes
Gathering the right ingredients is key to making these delightful cookies! Here’s what you’ll need:
- 1 cup unsalted butter, softened – Make sure your butter is at room temperature for that creamy texture!
- 1/2 cup powdered sugar – This adds sweetness and helps create that melt-in-your-mouth experience.
- 1 teaspoon vanilla extract – It’s the secret to that lovely flavor that brings everything together.
- 2 cups all-purpose flour – This is the backbone of your cookies; sifted works best for a lighter texture.
- 1/4 teaspoon salt – Just a pinch to balance the sweetness.
- 1 cup finely chopped nuts – I love using walnuts or pecans for that perfect nutty crunch!
- Additional powdered sugar for coating – This is what gives them that signature snowy finish.
With these simple yet essential ingredients, you’re all set to create some delicious Russian tea cakes that will surely impress your friends and family!
How to Prepare Russian Tea Cakes
Alright, let’s get started on making these scrumptious Russian tea cakes! I promise, the process is as rewarding as the end result. Just follow these steps, and you’ll be enjoying fresh cookies in no time!
Step-by-Step Instructions
- Preheat your oven: First things first, preheat your oven to 350°F (175°C). This step is crucial because it ensures that your cookies bake evenly and come out perfectly golden.
- Cream the butter: In a large mixing bowl, cream together the softened butter and 1/2 cup powdered sugar until the mixture is smooth and creamy. This usually takes about 2-3 minutes with an electric mixer. You want it light and fluffy!
- Add vanilla: Pour in 1 teaspoon of vanilla extract and mix well. You’ll love the aroma that fills your kitchen at this point!
- Combine dry ingredients: Gradually add 2 cups of all-purpose flour and 1/4 teaspoon salt to the mixture, stirring gently until just combined. Don’t overmix; you want the dough to be tender.
- Fold in the nuts: Carefully fold in 1 cup of finely chopped nuts (walnuts or pecans work great!). This adds that lovely crunch we adore.
- Shape the cookies: Now, roll the dough into small balls, about 1 inch in diameter, and place them on a baking sheet lined with parchment paper. Give them a little space in between because they’ll spread slightly while baking.
- Bake: Pop the baking sheet in the oven and bake for 10-12 minutes. You want them to be lightly golden around the edges—watch them closely!
- Cool and dust: Once they’re out of the oven, let the cookies cool for about 5 minutes. Then, while they’re still warm, roll them in additional powdered sugar for that signature snowy finish. Trust me, this is the best part!
And just like that, you’ve created a batch of delightful Russian tea cakes! Allow them to cool completely on a wire rack before storing them in an airtight container. You’re going to love these little delights!
Why You’ll Love Russian Tea Cakes
- Quick and easy to prepare, perfect for last-minute baking!
- Buttery, nutty flavor that’s simply irresistible.
- These cookies are beautifully festive, making them ideal for holiday gatherings.
- They melt in your mouth, leaving you craving more with every bite!
- Versatile enough to customize with your favorite nuts or spices.
Tips for Success
To make sure your Russian tea cakes come out absolutely perfect every time, here are some of my tried-and-true tips:
- Use room temperature butter: This is key! Softened butter blends better with sugar, resulting in a lighter, fluffier texture. Take it out of the fridge ahead of time to make your mixing a breeze.
- Don’t overmix the dough: When adding the flour, mix just until combined. Overmixing can lead to tough cookies, and nobody wants that! We want them soft and melt-in-your-mouth delicious.
- Chill the dough if needed: If your dough feels too soft to shape into balls, pop it in the fridge for about 30 minutes. This will help firm it up, making it easier to roll and ensuring your cookies hold their shape while baking.
- Check for doneness: Keep an eye on your cookies as they bake! You want them lightly golden, as they’ll continue to cook a bit after you take them out. If they’re too pale, they may not have that lovely texture we’re after.
- Coat while warm: As soon as your cookies come out of the oven and have cooled slightly, roll them in powdered sugar. This ensures that the sugar sticks better, creating that beautiful, snowy finish.
With these tips in hand, you’ll be the proud baker of the most delightful Russian tea cakes that everyone will rave about!
Variations on Russian Tea Cakes
If you’re feeling adventurous, there are so many fun ways to jazz up your Russian tea cakes! For a delightful twist, try swapping out the nuts—hazelnuts or almonds can give a wonderful flavor change. You could also add a pinch of cinnamon or nutmeg to the dough for a warm, spiced version that’s perfect for the holidays. Feeling chocolatey? Toss in some mini chocolate chips or dip the cooled cookies in melted chocolate for a decadent treat! The possibilities are endless, so don’t hesitate to get creative and make this recipe your own!
Nutritional Information
Here’s a quick look at the estimated nutritional values for each delicious Russian tea cake cookie:
- Calories: 120
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Cholesterol: 20mg
- Sodium: 30mg
- Carbohydrates: 12g
- Fiber: 1g
- Sugar: 4g
- Protein: 2g
Keep in mind that these values are estimates, and actual nutritional content may vary based on specific ingredients and portion sizes. Enjoy your baking with a little bit of joy and a sprinkle of sweetness!
Storage & Reheating Instructions
Storing your Russian tea cakes properly is essential to keep them fresh and delicious for as long as possible! Here’s how to do it:
- Cool Completely: After rolling them in powdered sugar, let your cookies cool completely on a wire rack. This step is crucial because it prevents moisture from building up in your storage container.
- Airtight Container: Once cooled, store the cookies in an airtight container. I like to layer them with parchment paper to keep them from sticking together. They’ll stay fresh for up to a week—if they last that long!
- Freezing: If you want to save some for later, these cookies freeze beautifully! Just place them in a freezer-safe container, separating layers with parchment paper. They can be frozen for up to 3 months. When you’re ready to enjoy them, let them thaw at room temperature, and then give them a quick roll in powdered sugar for that fresh-out-of-the-oven look.
As for reheating, these cookies are best enjoyed at room temperature, so there’s no need to heat them up again. Just take them out of the container, and they’re ready to be devoured! Enjoy your baking adventures and the delightful treats that come from it!
FAQ About Russian Tea Cakes
Can I use different types of nuts in Russian tea cakes?
Absolutely! While walnuts and pecans are traditional, feel free to experiment with hazelnuts, almonds, or even macadamia nuts. Each will lend a unique flavor to your cookies!
Why are my Russian tea cakes crumbly?
If your cookies are crumbly, it could be due to too much flour or not enough butter. Make sure to measure your ingredients accurately. Also, if the dough feels too dry, a tiny splash of milk can help bind it together.
Can I make these cookies ahead of time?
Yes! Russian tea cakes are perfect for making in advance. You can prepare the dough, shape it into balls, and freeze them. Just bake them fresh when you’re ready for that warm, buttery treat!
How do I know when the cookies are done baking?
Look for a light golden color around the edges. They might still look a bit pale in the center, but don’t worry—they’ll firm up as they cool, and that’s exactly what you want!
What’s the best way to store leftover Russian tea cakes?
Store your cookies in an airtight container at room temperature. If you want them to last longer, consider freezing them with layers of parchment paper in between to prevent sticking. They’ll stay delightful for weeks!
Russian Tea Cakes: 7 Melting Moments of Cookie Bliss
- Temps Total: 32 minutes
- Rendement: 24 cookies 1x
- Alimentation: Végétarien
Description
Russian tea cakes are buttery, nutty cookies rolled in powdered sugar.
Ingrédients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup finely chopped nuts (walnuts or pecans)
- Additional powdered sugar for coating
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the butter and 1/2 cup powdered sugar until smooth.
- Add in the vanilla extract and mix well.
- Gradually add the flour and salt, mixing until just combined.
- Fold in the chopped nuts.
- Shape the dough into small balls and place them on a baking sheet.
- Bake for 10-12 minutes or until lightly golden.
- Let the cookies cool slightly, then roll them in additional powdered sugar.
Notes
- Store cookies in an airtight container.
- These cookies can be made ahead of time.
- Try using different nuts for varied flavors.
- Temps De Préparation: 20 minutes
- Temps De Cuisson: 12 minutes
- Catégorie: Dessert
- Méthode: Baking
- Cuisine: Russian
La Nutrition
- Taille D'Une Portion: 1 cookie
- Calories: 120
- Sucre: 4g
- De Sodium: 30mg
- La graisse: 8g
- Graisses Saturées: 4g
- Les Graisses Insaturées: 3g
- Les Gras Trans: 0g
- Les hydrates de carbone: 12g
- La fibre: 1g
- La protéine: 2g
- Le taux de cholestérol: 20mg
Mots-clés: russian tea cakes, cookies, dessert, holiday baking
