It’s day 4 of cookie week and these Russian Tea Cakes are one of my personal favorites and a must have cookie for the holidays! These cookies are lightly sweet and full of walnuts.
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How to make and store Russian Tea Cakes
To make your cookies nice and uniform sizes, or any of your cookies for that matter, I recommend using a scoop. This size scoop with make them approximately a tablespoon-size. Also, don’t skip the second rolling in powdered sugar. It will help to keep the cookies from sticking together and give them the added sweetness.
Store your cookies in an airtight container. They should remain fresh for 2-3 weeks.
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If you missed the rest of cookie week be sure to check out these recipes: Italian Cookies, Cream Cheese Logs, Chocolate Pretzel Bark, Reindeer Poop Cookies, Cranberry Noel Cookies, Chocolate Crinkles and Snickerdoodles. Other desserts you may like include Black Moon Whoopie Pies, Chewy M&M Cookie Bars, Pumpkin Cupcakes with Cream Cheese Frosting and Nutella Chickpea Brownies.
- 2 sticks of butter
- ½ cup powdered sugar
- 1 tsp vanilla extract
- ¼ tsp salt
- 2 ¼ cups flour
- ¾ cup chopped walnuts
- ½ cup powdered sugar, for rolling
- Cream together butter and sugar.
- Add vanilla. Stir well.
- Add flour, salt, and walnuts. Mix until dough forms.
- Roll dough into tablespoon-size balls.
- Bake at 350 degrees for 9-11 minutes or until lightly golden brown.
- Let cool for a minute then roll in powdered sugar and let cool on wire rack.
- Once cookies are cool, roll in powdered sugar for a second time.
- Serve and enjoy!
Walnuts may be substituted for a different type of nut if there is an allergy but it may alter the texture.
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Nutrition Information:Yield: 50 Serving Size: 1
Amount Per Serving: Calories: 73Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 10mgSodium: 41mgCarbohydrates: 7gFiber: 0gSugar: 2gProtein: 1g