Russian Tea Cakes Recipe
This Russian Tea Cakes Recipe creates melt in your mouth buttery cookies that have pecans and are rolled in powdered sugar. A classic holiday cookie to share with everyone you love!
Course: Dessert
Cuisine: American
Prep Time: 20 minutes minutes
Cook Time: 10 minutes minutes
Plus Cooling: 5 minutes minutes
Servings: 48 cookies
Preheat oven to 400°F and line 2 cookie sheets with parchment paper.
In a stand mixer or with hand beaters, cream together the butter, ½ cup powdered sugar and vanilla extract until creamy.
Add flour and pecans, mix on low until the dough starts to form and stick together. It can take a few minutes.
Using a small cookie scoop or tablespoon, scoop dough and place 1 inch apart on cookie sheets.
Roll the scoops into smooth balls.
Bake cookies for 10-12 minutes until cookies are set and the bottoms are golden brown. Tops should not be browned.
Let cookies cool on pan for 5 minutes, then roll in powdered sugar and set on wire rack or cooled sheet pan.
Let cookies cool completely and then roll in powdered sugar again.
Serving: 1 cookie | Calories: 81 kcal | Carbohydrates: 8 g | Protein: 1 g | Fat: 5 g | Saturated Fat: 3 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 2 g | Trans Fat: 1 g | Cholesterol: 10 mg | Sodium: 34 mg | Potassium: 14 mg | Fiber: 1 g | Sugar: 4 g | Vitamin A: 119 IU | Vitamin C: 1 mg | Calcium: 3 mg | Iron: 1 mg
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