Ingredients for Russian Tea Cakes
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups powdered sugar
- Vanilla Bean
- 1 tablespoon water
- 2 1/2 cups all-purpose flour
- Walnuts
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How to Make Russian Tea Cakes
- Preheat oven to 325°F (160°C). Line baking sheets with parchment paper.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1/2 cup granulated sugar until light and fluffy.
- Beat in 1 teaspoon pure vanilla extract and 1 tablespoon water.
- Gradually add 1 1/2 cups powdered sugar, beating until well combined.
- In a separate bowl, whisk together 2 1/2 cups all-purpose flour and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in 1 cup chopped pecans.
- Roll dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets.
- Bake for 12-15 minutes, or until the edges are very lightly golden brown.
- Remove cookies from oven and immediately roll in powdered sugar while still warm.
- Once cooled completely, roll in powdered sugar again for an extra layer of sweetness.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
30g
Fat
25g
Carbs
5g
