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Christmas Cookies Russian Tea Cakes

Christmas Cookies Russian Tea Cakes

Christmas Cookies Russian Tea Cakes are soft butter cookies rolled in powdered sugar, shaped like little snowballs with a sweet, nutty bite perfect for the holiday season.
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Prep Time 45 minutes
Cook Time 12 minutes
Total Time 57 minutes
Servings: 12 Servings
Course: Cookies, Dessert
Cuisine: American
Calories: 110
Ingredients Method Notes

Ingredients
  

For the cookies
  • 1 cup unsalted butter softened
  • 1/2 cup confectioners’ sugar
  • 2 tsp vanilla extract I use Madagascar bourbon vanilla extract
  • 1/2 tsp salt
  • 2 1/4 cups all-purpose flour
  • 3/4 cup finely chopped toasted pecans
For the coating
  • 1 cup confectioners’ sugar sifted to remove lumps

Method
 

Prepare the dough
  1. Add the softened butter and confectioners’ sugar to a bowl. Mix until smooth. Add vanilla extract and salt, then stir again.
Add the dry ingredients
  1. Stir in the flour until the dough looks soft and holds together. Fold in the chopped toasted pecans.
Chill the dough
  1. I like chilling it for 20–30 minutes because it helps the cookies keep their round shape while baking.
Shape the cookies
  1. Roll small portions of dough into balls, about 1 tablespoon each, and place them on a parchment-lined tray.
Bake
  1. Bake at 350°F (175°C) for 12–14 minutes. The bottoms should turn light golden.
First coating
  1. Roll the warm cookies gently in powdered sugar. This layer melts slightly and sticks well.
Second coating
  1. Once cooled, roll them again in powdered sugar to get the classic snowy look.

Notes

✔ Toasting the pecans gives the best flavor.
✔ Rolling twice in powdered sugar gives the classic snowball look.
✔ Let the cookies cool fully before storing.