Russian Tea Cakes

Step 1

Prep oven and pans. Position a rack in the center of your oven and preheat oven to 400°F (205°C). Line a rimmed baking sheet with parchment paper (or you can use a silicone baking mat).

Step 2

Cream butter, sugar and vanilla. In a large mixing bowl with an electric mixer (I prefer my stand mixer with paddle attachment but a hand mixer will also work) cream together on medium speed, the butter, 2/3 cup powdered sugar, and vanilla until light and fluffy, about 2 to 3 minutes. Stir in flour, nuts, and salt until a soft dough forms.

Step 3

Add remaining ingredients. On low speed, stir in flour, nuts, and salt until a soft dough forms. Dough will be very stiff.

Step 4

Scoop cookies. Using a small cookie scoop, or two spoons shape dough into 1 inch balls. (I like to scoop the dough then roll into a ball with my hands to smooth). Place about 1 inch apart on an ungreased cookie sheet.

Step 5

Bake cookies. Bake in the preheated 400°F oven for about 10-12 minutes until set on edges but not brown. Remove the oven and allow to cool slightly on cookie sheet before removing to a wire cooling rack. Cool slightly on a wire rack.

Step 6

Roll in powdered sugar. Place remaining 2 cups of powdered sugar into a bowl. Roll warm cookies in powdered sugar. Cool completely , then roll again in powdered sugar when cool.