Make My Day Camp: Russian Teacakes

Thursday, December 21, 2023

Russian Teacakes

Cathy made a few different Christmas cookies and gave me a plate of them - they are all great (one is Cherry Chews which I shared last year, love), I think my favorite might be these Russian Tea Cakes.

I'm typing the recipe as written, so when you see '2 cups flour' along with '2 T. flour' that is what the original recipe states - but the instructions don't say what to do with the 2 Tablespoons. I'd either omit that, or if the dough seems to soft maybe it needs a little bit more?

1 cup unsalted butter, room temperature

1/3 cup packed confectioners' sugar

1 cup finely chopped toasted walnuts

1/8 t. salt

1 t. vanilla extract

2 cups all-purpose flour

2 T. all-purpose flour

1 cup confectioners' sugar for dusting, or more as needed

1. Preheat oven to 350',. Arrange rack in center position of oven.

2. Place butter, 1/3 cup powdered sugar, walnuts, salt, and vanilla in a bowl. Top with the flour. Mix with your clean hands until the dough starts to clump up. Keep mixing by hand until all the flour and clumps of butter are evenly mixed into the dough and it can be easily formed into balls.

3. Scoop out dough and roll by hand into uniformly round balls, just slightly larger than 1 inch. Place on a rimmedbaking sheet lined with a silicone baking mat about 2 inches apart.

4. Bake until lightly golden, 15 to 25 minutes depending on the size of the cookies.

5. Let cool exactly 5 minutes, then roll in a shallow bowl full of confectioners' sugar. Let cookies cool completely and toss them again in the confectioners' sugar.