Russian Tea Cakes Recipes

Our secret Russian Tea Cakes recipe is never dry. It’s always declared to be the best snowball cookie they have ever eaten!

Course Desserts

Cuisine American

Keyword Mexican wedding cakes, Italian Wedding cookies, Italian Wedding Cakes, Swedish Tea Cakes, Austrian Kipferin, Spanish Polverones, Greek Kourabiedes, Butterballs, cookies, desserts, snowball cookies

Prep Time 30

Cook Time 11

Total Time 41

Servings cookies

Calories 108kcal

Author Holli Butterfield

Ingredients

2 cup butter softened
1 cup powdered sugar
2 teaspoons vanilla bean paste can substitute vanilla extract
4 ½ cups all purpose flour
½ teaspoon salt
1 cup finely chopped walnuts or pecans we prefer pecans
Topping Ideas:
1/2 cup powdered sugar
½ cup mini chocolate chips
½ cup crushed peppermint
½ cup shredded coconut

Instructions

Preheat your oven to 365°F (185°C).
In a mixer, cream together the softened butter and powdered sugar until the mixture is light and fluffy.
Add the vanilla bean paste (or extract) and mix until well combined.
Gradually add the flour and salt to the mixture, mixing just until the ingredients are incorporated.
Stir in the finely chopped nuts.
Roll the dough into 1-inch balls and place them on a cookie sheet, leaving a bit of space between each ball. You should be able to fit about 12 balls per sheet.
Bake for 8-11 minutes. The cookies will rise slightly when they’re done but should remain pale, not browned.
Transfer the cookies to a cooling rack. After about 5 minutes, while they’re still warm, roll each cookie in powdered sugar until fully coated.
For variety, you can also roll some of the cookies in crushed peppermint, shredded coconut, or mini chocolate chips.
Once cooled, store the cookies in an airtight container with parchment paper between layers. They will keep for up to a week.

Video

Nutrition