Russian Tea Cakes Recipe

Butter: Provides the rich, creamy base for the cookies.

Powdered sugar: Used both in the dough and for rolling the cookies, giving them their signature sweetness and snowy appearance.

Vanilla extract: Adds a subtle, aromatic flavor to the cookies.

All-purpose flour: The main structure of the cookies, giving them their shape and texture.

Salt: Enhances the flavors of the other ingredients.

Walnuts or Pecans: Chopped nuts that add a delightful crunch and nutty flavor to the cookies.

When creaming the butter and powdered sugar, ensure the butter is at room temperature. This will help achieve a light and fluffy texture, which is crucial for the delicate crumb of the Russian tea cakes. If the butter is too cold, it won't incorporate air properly, and if it's too warm, the dough may become greasy.

• butter - Substitute with margarine: Margarine can be used as a dairy-free alternative and provides a similar texture and flavor.

• powdered sugar - Substitute with granulated sugar: Blend granulated sugar in a blender until it reaches a powdered consistency. This can be used if powdered sugar is unavailable.

• vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor profile that can add a unique twist to the cookies.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour can be used for a slightly denser texture and a nuttier flavor, adding more fiber to the recipe.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral content and flavor.

• walnuts - Substitute with almonds: Chopped almonds can be used for a different nutty flavor and similar texture.

• powdered sugar - Substitute with coconut sugar: Coconut sugar can be powdered in a blender and used as a lower glycemic index alternative.

• To keep your Russian tea cakes fresh and delightful, store them in an airtight container at room temperature. They will stay fresh for up to a week.
• If you want to extend their shelf life, place the cookies in the refrigerator. They can last for up to two weeks this way.
• For longer storage, consider freezing the tea cakes. Place them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe container or a resealable plastic bag. They can be frozen for up to three months.
• When you're ready to enjoy your frozen Russian tea cakes, let them thaw at room temperature. If desired, you can roll them in additional powdered sugar after thawing to refresh their appearance and taste.
• To prevent the cookies from sticking together when freezing, you can place a piece of parchment paper between each layer.
• If you prefer to freeze the dough instead of the baked cookies, shape the dough into balls and freeze them on a baking sheet. Once frozen, transfer the dough balls to a freezer-safe container or bag. When ready to bake, you can bake them directly from the freezer, just add a couple of extra minutes to the baking time.
• Always label your containers or bags with the date to keep track of how long your Russian tea cakes have been stored.

• Preheat your oven to 300°F (150°C). Place the Russian Tea Cakes on a baking sheet lined with parchment paper. Warm them for about 5-7 minutes, just until they are heated through. This method ensures they retain their delicate, crumbly texture.

• For a quicker option, use a microwave. Place the Russian Tea Cakes on a microwave-safe plate and cover them with a damp paper towel. Heat on medium power for 10-15 seconds. Be cautious not to overheat, as they can become too soft.

• If you prefer a stovetop method, use a double boiler. Place the Russian Tea Cakes in the top part of the double boiler and gently heat over simmering water for a few minutes. This method is gentle and helps maintain their structure.

• For an air fryer, set it to 300°F (150°C) and place the Russian Tea Cakes in the basket. Heat for 3-4 minutes, checking frequently to avoid overcooking. This method can give them a slightly crisp exterior while keeping the inside tender.

• If you have a toaster oven, preheat it to 300°F (150°C). Place the Russian Tea Cakes on a small baking tray and heat for 5-7 minutes. This method is convenient and effective for small batches.

• Oven: Used to bake the cookies at the specified temperature of 350°F (175°C).

• Mixing bowl: Essential for combining the butter, powdered sugar, vanilla extract, flour, salt, and nuts.

• Electric mixer: Helps in creaming together the butter and powdered sugar until light and fluffy.

• Measuring cups: Used to measure the precise amounts of butter, powdered sugar, flour, and nuts.

• Measuring spoons: Necessary for measuring the vanilla extract and salt accurately.

• Baking sheet: The surface on which the dough balls are placed for baking.

• Parchment paper: Optional, but can be used to line the baking sheet for easier cleanup.

• Spatula: Useful for scraping down the sides of the mixing bowl and ensuring all ingredients are well incorporated.

• Cookie scoop: Helps in shaping the dough into uniform 1-inch balls.

• Cooling rack: Allows the cookies to cool evenly after baking.

• Shallow bowl: Used for rolling the warm cookies in powdered sugar.

• Sifter: Optional, but can be used to ensure the powdered sugar is free of lumps before rolling the cookies in it.

Soften butter quickly: Cut butter into small pieces and let it sit at room temperature for faster softening.

Use a food processor: Chop nuts quickly and evenly using a food processor instead of doing it by hand.

Pre-measure ingredients: Measure out all ingredients before starting to streamline the process.

Double batch: Make a double batch of dough and freeze half for future use.

Quick cooling: Place baked cookies on a wire rack to cool faster before rolling in powdered sugar.

Efficient rolling: Use a small ice cream scoop to form uniform dough balls quickly.