Snowy Delight Russian Tea Cakes

$- 1 cup unsalted butter, softened - 1/2 cup powdered sugar, plus extra for dusting - 1 teaspoon vanilla extract - 2 cups all-purpose flour - 1/4 teaspoon salt - 1 cup finely chopped nuts (walnuts or pecans) - 1/4 teaspoon almond extract (optional) These ingredients create a rich and buttery base for your cookies. The unsalted butter gives them a soft texture. Powdered sugar adds sweetness and helps with that snowy look. Vanilla and almond extracts pack in flavor. All-purpose flour holds everything together, while nuts add a delightful crunch. Salt balances the sweetness, making each bite unforgettable. - Substitute nuts with chocolate chips - Flavored extracts for different taste profiles Want a twist? You can swap out nuts for chocolate chips. This gives the cookies a melty, rich surprise. You can also play with flavored extracts. Try lemon or orange for a fresh zing. Each change can make your batch truly unique and fun! {{ingredient_image_1}} First, preheat your oven to 350°F (175°C). This step is key for even baking. Line your baking sheet with parchment paper. This helps prevent sticking. Next, take a large mixing bowl and cream together 1 cup of softened butter and 1/2 cup of powdered sugar. Mix until your mixture is light and fluffy. This makes the cookies soft and tender. Now, stir in 1 teaspoon of vanilla extract. If you want a deeper flavor, add 1/4 teaspoon of almond extract. These extracts bring warmth and sweetness to the dough. Gradually sift in 2 cups of all-purpose flour and 1/4 teaspoon of salt. Mix just until combined. You do not want to overmix. Then, fold in 1 cup of finely chopped nuts, like walnuts or pecans. This adds a nice crunch and flavor. Using your hands, form small balls of dough, about 1 inch in diameter. Place them on the prepared baking sheet, leaving space between each ball. This allows them to spread while baking. Bake in the preheated oven for 12-15 minutes. Look for lightly golden edges, while keeping the centers soft. This gives you that perfect melt-in-your-mouth texture. After baking, let the cookies cool on the sheet for about 5 minutes. While they are still warm, roll them in powdered sugar. This creates a nice snowy finish. Once they are completely cool, dust them with more powdered sugar for an extra touch. This not only looks pretty but adds sweetness too. Enjoy these delightful treats! - Overmixing the dough: This can make your cookies tough. Mix just until combined. - Not cooling before rolling in sugar: If you roll warm cookies, the sugar melts. Wait until they cool a bit. - Measurement accuracy: Use a kitchen scale for precise measurements. This makes a big difference. - Cooling time for better consistency: Let cookies cool on the baking sheet before rolling them in sugar. This keeps them soft. - Rotating trays halfway through baking: This helps cookies bake evenly. Just turn the tray around for best results. - Refrigerating dough for a firmer texture: Chill the dough for about 30 minutes. This makes it easier to shape and keeps cookies from spreading too much. Pro Tips Chill the Dough: For easier handling, refrigerate the dough for 30 minutes before shaping the cookies. This helps them hold their shape while baking. Nut Variety: Experiment with different nuts such as macadamia or hazelnuts for a unique flavor twist in your Russian tea cakes. Check Baking Time: Keep an eye on the cookies as they bake; every oven is different. They should be lightly golden at the edges but soft in the center. Layering Sugar: For an extra snowy effect, roll the cookies in powdered sugar twice—once while warm and again after they have cooled completely. {{image_2}} You can change the flavor of Snowball Russian Tea Cakes easily. Adding lemon or orange zest gives a bright twist. The citrus flavor pairs well with the sweet dough. It adds a lovely aroma and freshness to each bite. You can also try different nuts. While walnuts and pecans are great, hazelnuts or almonds can make these cookies unique. Each nut brings its own taste and crunch. For those with gluten issues, gluten-free alternatives are simple. Use a gluten-free all-purpose flour blend instead of regular flour. This keeps the cookies soft without losing flavor. If you want a vegan version, swap out the butter for plant-based butter. Make sure it’s unsalted. This way, everyone can enjoy these delightful treats. Snowball Russian Tea Cakes are similar to other cookies around the world. In Mexico, they are known as Mexican Wedding Cookies. They share the same sweet, nutty flavor but may include different spices. Many cultures have their versions, showing how versatile this treat can be. You can experiment with different spices or nuts to make your version special. To keep your Snowball Russian Tea Cakes fresh, place them in an airtight container. This helps lock in moisture and flavor. You can store them at room temperature or in the refrigerator. Room temperature is best for short-term storage. Refrigeration can extend freshness but may change the texture slightly. You can freeze baked cookies for longer storage. First, let the cookies cool completely. Then, place them in a single layer on a baking sheet. Freeze them for about an hour. After that, transfer the cookies to a freezer-safe bag or container. This way, they won’t stick together. When you want to enjoy them, thaw the cookies in the fridge overnight or at room temperature for a couple of hours. At room temperature, your cookies last about one week. Look for signs of spoilage, such as a dry or hard texture. If they start to smell off or develop mold, it’s time to toss them. Store them properly to enjoy their sweet, buttery taste for as long as possible. Snowball Russian Tea Cakes are soft, round cookies. They are often covered in powdered sugar, giving them a snowball look. These treats come from many cultures, often served at holidays and celebrations. They are also known as Mexican Wedding Cookies. Their rich, nutty flavor makes them a favorite for many. Yes, you can make these cookies ahead of time. You can prepare the dough and chill it in the fridge for up to 3 days. This helps the flavors blend well. After baking, store them in an airtight container. They stay fresh for about a week. If you freeze them, they can last for up to three months. Just thaw them before serving. Yes, you can make these cookies gluten-free. Use a gluten-free flour blend instead of all-purpose flour. This works well in most recipes. Just make sure the other ingredients are also gluten-free. Check the labels for the powdered sugar and nuts, as they may contain gluten. To enhance flavor, try adding more extracts. A teaspoon of almond extract adds a nice touch. You can also mix in lemon or orange zest for a fresh twist. If you like, swap out the nuts for chocolate chips. This adds a rich chocolate flavor. Experimenting with different extracts and mix-ins can lead to delightful surprises! Snowball Russian Tea Cakes are a delightful treat that combines simple ingredients for delicious results. You learned about essential and optional ingredients, as well as the step-by-step process to make these cookies. I shared tips to avoid common mistakes and ideas for variations, ensuring these treats meet your needs. With proper storage, you can enjoy this classic cookie longer. Remember, baking is an adventure. Experiment with flavors and ingredients. Keep trying new things, and you will create your perfect batch of Snowball Russian Tea Cakes. Enjoy the process and the tasty results!$

Snowy Delight Russian Tea Cakes

Deliciously soft and buttery cookies rolled in powdered sugar, perfect for the holidays.

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Prep Time 15

Cook Time 15

Total Time 30

Course Dessert

Cuisine Russian

Servings 24

Calories 100 kcal

Ingredients

1 cup unsalted butter, softened
0.5 cup powdered sugar, plus extra for dusting
1 teaspoon vanilla extract
2 cups all-purpose flour
0.25 teaspoon salt
1 cup finely chopped nuts (walnuts or pecans)
0.25 teaspoon almond extract (optional)

Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, cream the softened butter and 1/2 cup powdered sugar together until light and fluffy.
Stir in the vanilla extract and almond extract, if using.
Gradually sift in the all-purpose flour and salt, mixing until just combined.
Fold in the chopped nuts, ensuring they are evenly distributed throughout the dough.
Using your hands, form small balls (about 1 inch in diameter) and place them on the prepared baking sheet, leaving some space between each cookie.
Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden but the centers are still soft.
Allow the cookies to cool on the baking sheet for about 5 minutes before rolling them in powdered sugar while they are still warm.
Once completely cooled, dust with additional powdered sugar for a snow-like finish.

Notes

Arrange the cookies on a festive plate or platter and garnish with a sprinkle of powdered sugar and a few whole nuts for a decorative touch.

Keyword cookies, holiday treats, tea cakes