Ingredients for Russian Tea Cake
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How to Make Russian Tea Cake
- Preheat oven to 400°F (200°C).
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and 1 cup granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- Gradually add 2 1/2 cups all-purpose flour and 1/2 teaspoon salt, mixing until just combined. Do not overmix.
- Roll dough into 1-inch balls and place them 2 inches apart on ungreased baking sheets.
- Bake for 8-10 minutes, or until the edges are lightly golden and 1-2 cracks appear on top. Do not overbake.
- Immediately remove cookies from baking sheets and let cool slightly.
- While still warm, roll cookies in powdered sugar. Repeat this process once or twice for a thicker coating.
- Let cool completely on a wire rack before storing in an airtight container.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
41g
Fat
102g
Carbs
15g