When I was a kid my mom called these delightful little cookies snowballs. It’s a cute name that perfectly describes these bite sized treats. Years later I was given this recipe for Russian tea cakes, and I’ve been making them ever since.
These are a favorite of my family at Christmas time. With a few simple ingredients you’ve got a wonderful buttery, crunchy cookie. They look so festive, like snow. A perfect holiday goody.
Walnuts add a delectable crunch. I highly recommend toasting the walnuts. This will add another depth of flavor to the tea cakes. Savory nuts and sweet powdered sugar come together perfectly in Russian tea cakes. These marvelous cookies will make a lovely addition to your holiday desserts.
For there is born to you this day in the city of David a Savior, who is Christ the Lord. Luke 2:11
Russian Tea Cakes
1 cup softened butter
½ cup powdered sugar
1 teaspoon vanilla
2 ¼ cups flour
¼ teaspoon salt
¾ cupped chopped walnuts
2 cups of powdered sugar for rolling the cookies
To Toast Nuts
- Preheat oven to 350°
- Spread nuts on a baking sheet and toast in the oven for 8 to 10 minutes.
- Toast until browned. Keep a close eye on them as nuts can burn easily.
- Preheat oven to 400°
- Line baking sheets with parchment, or leave them ungreased.
- In a medium sized mixing bowl use a hand mixer to cream butter, powdered sugar, and vanilla thoroughly.
- Add the flour and salt. Mix until combined.
- Stir in the chopped walnuts.
- Cover and chill the dough for 20 minutes, or up to overnight.
- Roll the dough into 1 inch balls and place on a baking sheet.
- Bake for 8 to 10 minutes or until golden brown.
- In a small bowl place the 2 cups of powdered sugar.
- While still warm, roll the cookies in powdered sugar.
- Cool the cookies, and roll one more time in the powdered sugar.
- Pecans, and almonds can be used.
- Russian tea cakes can be kept in the freezer for up to 2 months.
- Coat with powdered sugar before serving.