These delicious shortbread-like cookies are a staple in my house at Christmastime, and have been for basically my entire life. Little round pop-able bites of sugar-coated deliciousness. Are you craving one yet?
How about now?
When I worked my 9-5, I would bake treats for everyone and gift them to my co-workers and vendors. These Russian tea cakes are pretty much everyone’s favorite cookie. I had vendors start asking in July if I was planning to make the cookies for Christmas! Everyone loved them so much I had to quadruple the recipe.
Not joking. These cookies were all anyone talked about. If you’re only going to make one type of Christmas cookie this year, this is it. Double or triple the recipe, and everyone is going to crazy over them.
My husband does not have much of a sweet tooth, but these are his absolute favorite. Every time he walks past the container where they are stored, he has to grab one or two. When I do my baking and make hundreds of cookies, then gift most of them, he always asks ‘Why did you give so many away?” Ha!
I’m sure these Russian teacakes will be the new favorite of all of your friends and family.
Ingredients:
- 1 cup butter, softened
- 1 1/2 cups confectioners sugar
- 1 tsp vanilla
- 2 1/4 cups flour
- 1/2 tsp salt
- 3/4 cup chopped nuts (I usually use walnuts or pecans, but almonds are great as well)
Directions:
- Preheat oven to 400.
- In a stand mixer or large bowl, cream together butter, 1/2 cup confectioners sugar, and vanilla.
- Gradually mix in flour and salt until well combined. Stir in chopped nuts.
- Roll into 1″ round dough balls. Place onto an un-greased cookie sheet. (The cookies do not spread, so you can place them close together).
- Bake at 400 for 10-12 minutes.
- Allow to cool 5 minutes, then roll each cookie in confectioners sugar until coated.
- Allow to cool completely, and roll each cookie in confectioners sugar for a second and final coating.
