Russian Tea Cakes

• servings: 36 servings
• active time: 15 minutes
• total time: 24 minutes

Ingredients

1 cup unsalted butter (softened)

1 cup powdered sugar

2 teaspoons vanilla extract

½ teaspoon salt

2 cups all-purpose flour

1 Tablespoon cornstarch (optional, but recommended)

1 cup nuts (finely chopped, measure before chopping pecans, walnuts, or almonds will work well with this recipe, please see notes)

Additional powdered sugar for rolling (about 1 cup)

Directions

Preheat oven to 375F (190C) and line a baking sheet with parchment paper. Set aside.

In a large bowl using an electric mixer (or in a stand mixer), beat together butter, powdered sugar, vanilla extract and salt until light, creamy, and well-combined.

In a separate bowl, whisk together flour and cornstarch, then with mixer on low-speed gradually add flour mixture to butter mixture.

Stir until completely combined (mixture may seem dry and crumbly at first but should come together if you just keep mixing!).

Stir in nuts.

Scoop dough into Tablespoon-sized balls and roll between your palms to make round. Place on prepared baking sheet, spacing cookies 1” apart.

Bake in 375F (190C) oven for 8-10 minutes or until the bottoms are just beginning to turn a light golden brown.

Allow cookies to cool on baking sheet for at least 10 minutes then roll in powdered sugar. Enjoy!

Nutrition

• Serving Size: 1 cookie
• Calories: 122 kcal
• Total Fat: 7 g
• Saturated Fat: 4 g
• Cholesterol: 14 mg
• Sodium: 34 mg
• Total Carbohydrate: 13 g
• Dietary Fiber: 1 g
• Total Sugars: 7 g
• Protein: 1 g