Ingredients for Russian Tea Cookies
- Unsalted Butter
- Powdered sugar, for rolling
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- All Purpose Flour
- ¼ teaspoon salt
- Pecans
- Walnuts
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How to Make Russian Tea Cookies
- Preheat oven to 400°F (200°C).
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and ½ cup powdered sugar until light and fluffy.
- Add 1 teaspoon almond extract and 1 teaspoon vanilla extract. Mix well.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour and ¼ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 1 cup chopped macadamia nuts (or ½ cup each of pecans and walnuts).
- Use a 25mm cookie scooper to scoop the dough and roll into balls.
- Place cookies onto ungreased baking sheets, leaving some space between each.
- Bake for 7-8 minutes, or until edges are lightly golden.
- Remove from oven and immediately roll in powdered sugar while still warm.
- Once completely cool, roll in powdered sugar again for an extra layer of sweetness.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
63g
Fat
155g
Carbs
24g
