Original Post: https://www.sweetandsavorybyshinee.com/russian-tea-cakes/
Russian Tea Cakes
Servings: 18 cookies
Calories: 124kcal
Melt-in-your-mouth Russian tea cakes are a holiday classic! Light, crumbly, and studded with toasted pecans, these cookies are easy to make & ready to eat in just 30 minutes.
Print Recipe
Ingredients
- ½ cup (60g) pecan halves Note 1
- 1 stick (115g) unsalted butter at room temperature
- ¼ cup (30g) powdered sugar
- 1 teaspoon pure vanilla extract
- 1 cup (125g) all-purpose flour
- ¼ teaspoon salt
- 1 cup powdered sugar for coating
Equipment
- large skillet
- electric hand mixer or stand mixer with the paddle attachment
- Measuring cups & spoons
- cookie scoop
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, toast the pecans over medium heat for 5 minutes, or until nutty, stirring constantly. Coarsely chop them.
- In a large mixing bowl with the paddle attachment, whip the butter, powdered sugar and vanilla until fluffy. (Start on low speed gradually increasing to medium high.)
- Add flour and salt. Mix until combined.
- Then stir in the chopped pecans.
- Using a small cookie scoop, form 1-inch dough balls and arrange them on a baking sheet lined with parchment paper.
- Bake for 13-15 minutes, or until the cookies are light golden brown around the edges and on the bottom.
- Place ½ cup of powdered sugar in a large bowl. Add the warm cookies and roll to coat. Transfer onto a wire rack to cool completely.
- Roll the cooled cookies again in the remaining powdered sugar and enjoy.
Notes
Note 1: You may substitute walnuts for pecans.
Storing Tips:
- Store leftover snowball cookies in an airtight container on the counter for up to three days or in the fridge for up to a week.
- Snowball cookies freeze well too! Transfer them to a freezer-safe container of ziplock bag and freeze for up to 3 months.
- You will need to reroll them in powdered sugar since they will lose some of the coating as they defrost.
- Store leftover snowball cookies in an airtight container on the counter for up to three days or in the fridge for up to a week.
- Snowball cookies freeze well too! Transfer them to a freezer-safe container of ziplock bag and freeze for up to 3 months.
- You will need to reroll them in powdered sugar since they will lose some of the coating as they defrost.
Nutrition
Calories: 124kcal
Carbohydrates: 14g
Protein: 1g
Fat: 7g
Sugar: 8g
Sodium: 73mg