RUSSIAN TEA CAKES: The Buttery, Melt-in-Your-Mouth Cookies You’ll Make Every Christmas

Table of Contents: Russian Tea Cakes

Russian Tea Cakes

Remember the joy of holiday baking with your mother or grandmother? The scent of butter and sugar filling the kitchen, the anticipation of that first, perfectly powdered bite? These Russian Tea Cakes, also known as snowball cookies, are a direct line to those cherished memories.

They’re a simple, elegant treat that’s surprisingly easy to make, and guaranteed to disappear quickly from any cookie platter. If you’re looking for a classic Christmas cookie recipe that’s both comforting and impressive, you’ve come to the right place!

These aren’t just cookies; they’re a tradition. Russian Tea Cakes are a staple during the holidays, perfect for gifting, enjoying with a cup of tea (naturally!), or simply adding a touch of sweetness to a cozy winter evening. They’re also wonderful for family gatherings, offering a delightful, buttery shortbread experience that everyone will love.

Forget complicated recipes – this is easy comfort food for family dinners and festive celebrations alike. We’ll guide you through creating these delicate, nutty delights, ensuring a perfect batch every time.

This recipe focuses on achieving that signature melt-in-your-mouth texture and a generous coating of powdered sugar, reminiscent of freshly fallen snow.

We’ll cover everything from ingredient selection to baking tips, so even if you’re a beginner baker, you can confidently create these beautiful and delicious snowball cookies.

Alternate Names & Variations

These delightful little cookies go by many names! You might also find them called Mexican Wedding Cakes, Snowballs, Crescent Cookies, or simply, Nut Horns. While the names vary, the core concept remains the same: a tender, buttery shortbread cookie packed with nuts and generously dusted with powdered sugar.

The difference between Russian Tea Cakes and Mexican Wedding Cakes is often subtle, sometimes relating to the type of nut used (walnuts are traditional in Russian versions, pecans in Mexican), but the baking method and overall result are very similar. Some variations include adding a touch of almond extract to the dough or using different types of nuts like pecans or hazelnuts.

Ingredients: Russian Tea Cakes

Here’s what you’ll need to create a batch of these irresistible Russian Tea Cakes:

• * 1 cup (2 sticks) unsalted butter, softened
• * 1 teaspoon vanilla extract
• * 2 cups all-purpose flour
• * 6 tablespoons powdered sugar
• * 1 cup finely chopped walnuts
• * ⅓ cup powdered sugar, or more as needed (for coating)

Step-by-Step Instructions

Let’s get baking! Follow these simple steps to create perfect Russian Tea Cakes every time:

1. Cream the Butter and Sugar: In a large bowl, cream together the softened butter and 6 tablespoons of powdered sugar until light and fluffy. This is crucial for creating a tender cookie. Chef’s Tip: Make sure your butter is truly softened, but not melted. It should hold its shape but yield easily to pressure.

2. Add Vanilla: Beat in the vanilla extract until well combined.

3. Gradually Add Flour: Gradually add the flour, mixing until just combined. Be careful not to overmix, as this can develop the gluten and result in a tougher cookie.

4. Stir in Walnuts: Gently fold in the finely chopped walnuts until evenly distributed throughout the dough. Substitution Tip: If you’re not a fan of walnuts, you can substitute pecans, almonds, or even leave them out entirely for a plain shortbread flavor.

5. Chill the Dough: Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes. This will make the dough easier to handle and prevent the cookies from spreading too much during baking.

6. Shape the Cookies: Preheat oven to 350°F (175°C). Roll the dough into small, 1-inch balls. Place the balls onto an ungreased baking sheet, leaving about 1 inch of space between each cookie.

7. Bake: Bake for 12-15 minutes, or until the cookies are lightly golden brown around the edges. Chef’s Tip: Keep a close eye on them! They can go from golden to burnt quickly.

8. First Dusting: Remove the cookies from the oven and let them cool on the baking sheet for a few minutes. While still warm, gently roll the cookies in the ⅓ cup of powdered sugar, coating them completely.

9. Second Dusting (Important!): Let the cookies cool completely. Then, roll them again in powdered sugar. This second dusting is what gives them that signature “snowball” look and ensures a generous coating. Shortcut Tip: Place the powdered sugar in a large zip-top bag and add the cooled cookies. Gently shake to coat.

10. Enjoy! Store in an airtight container and enjoy with a cup of tea, coffee, or a glass of milk.

Recipe Card Block (Quick Reference)

Prep Time: 20 minutes
Cook Time: 12-15 minutes
Total Time: 40-50 minutes
Servings: Approximately 30-40 cookies
Approximate Calories: 60-80 per cookie (depending on size and nut content)

Why This Recipe Works & Expert Tips

This recipe works because it prioritizes the key elements of a perfect shortbread cookie: high-quality butter, minimal mixing, and a good balance of ingredients. The chilling time is essential, allowing the butter to firm up and preventing the cookies from spreading into flat discs.

The double dusting of powdered sugar is also crucial – it creates that beautiful, snowy appearance and adds an extra layer of sweetness.

For a truly authentic flavor, use European-style butter, which has a higher fat content. This will result in a richer, more tender cookie. Don’t be afraid to experiment with different extracts, like almond or lemon, to add a unique twist.

These Russian Tea Cakes are a fantastic example of easy comfort food for family dinners and holiday gatherings, offering a taste of tradition with every bite.

Storage, Freezing, and Reheating Tips

Storage: Store cooled Russian Tea Cakes in an airtight container at room temperature for up to a week. They may absorb some moisture over time, so the powdered sugar coating might become less vibrant.

Freezing: These cookies freeze beautifully! Place cooled cookies in a single layer on a baking sheet and freeze for about 30 minutes, or until solid. Then, transfer them to a freezer-safe bag or container. They can be frozen for up to 3 months.

Reheating: While these cookies are delicious cold, you can gently warm them in a low oven (250°F/120°C) for 5-10 minutes to restore some of their initial warmth and crispness. Be careful not to overbake, as this can dry them out. You may need to re-dust with powdered sugar after reheating.

People Also Ask: Russian Tea Cakes

What is the difference between Russian Tea Cakes and Mexican Wedding Cakes?

The difference between Russian Tea Cakes and Mexican Wedding Cakes is often quite subtle and largely regional. Traditionally, Russian Tea Cakes utilize walnuts as the primary nut, while Mexican Wedding Cakes typically feature pecans. However, the baking process – creating a delicate, buttery shortbread and coating it generously in powdered sugar – is almost identical.

Both are considered classic Christmas cookies and are enjoyed during festive seasons. The names themselves are more about tradition and cultural association than a significant difference in the recipe.

How do you make traditional Russian Tea Cakes?

Traditional Russian Tea Cakes are made with a simple shortbread dough consisting of butter, powdered sugar, flour, and finely chopped walnuts. The key to authenticity lies in using high-quality butter and not overmixing the dough.

The cookies are then shaped into small balls, baked until lightly golden, and coated twice in powdered sugar while still warm and then cooled. Many families have their own slight variations, passed down through generations, but the core principles remain consistent.

How do you get the delicate texture?

Achieving the delicate, melt-in-your-mouth texture of Russian Tea Cakes requires a few key techniques. First, use softened (but not melted!) butter and cream it thoroughly with the powdered sugar. Second, avoid overmixing the dough once the flour is added.

Overmixing develops the gluten, resulting in a tougher cookie. Finally, chilling the dough before shaping helps to prevent spreading and maintain the tender crumb.

Can I add nuts to these cookies?

Absolutely! While walnuts are traditional in Russian Tea Cakes, you can certainly experiment with other nuts. Pecans, almonds, and hazelnuts are all excellent choices. You can even use a combination of nuts for a more complex flavor.

Just make sure the nuts are finely chopped so they distribute evenly throughout the dough and don’t overwhelm the delicate texture.

Conclusion: Russian Tea Cakes

There you have it – a classic recipe for Russian Tea Cakes that’s sure to become a family favorite. These buttery, melt-in-your-mouth cookies are a delightful treat any time of year, but especially during the holidays.

Don’t be intimidated by the double dusting of powdered sugar; it’s what makes them so special!

We encourage you to give this recipe a try and share your creations with us. Did they disappear quickly at your house? Do you have a family tradition surrounding these cookies? Let us know in the comments below! Happy baking!

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