Russian Tea Cakes
Happy Winter Olympics Season!
Living in the Northeast U.S. right now has made me feel not so great feelings about winter. It’s been one snow storm after another (in fact, it’ll be snowing again in a few hours) and the slush everywhere has turned into a gross mess of charcoal grey on the streets. But if there’s anything that can make this season enjoyable for me, it’s getting to watch the 2014 Winter Olympics in Sochi, Russia.
In anticipation of all of the gloriously fun competitions, I have a recipe for Russian Tea Cakes. You might also know these as Mexican Wedding Cookies, or Snowball cookies, but I figured Russian Tea Cakes fit the best considering the context. The confectioner’s sugar coating on these nutty, melt-in-your-mouth cookies looks just like snow, making these the perfect Winter Olympics treat for while you’re watching the games.
These cookies are definitely customizable. Because of the sugar coating, I added less sugar to the dough than most recipes asked for. I also subbed out some of the walnuts for almonds. These cookies can be made with any kind of nuts, so long as they are evenly ground to a fine texture.
Russian Tea Cakes
- 1 cup butter
- 1 teaspoon Vanilla Extract
- 4 tablespoons confectioner’s sugar
- 2 cups all-purpose flour
- 1 cup ground walnuts (or other nuts)
- 1/3 cup confectioner’s sugar for coating cookies
Preheat oven to 350 degrees Fahrenheit.
Cream butter and vanilla extract in a medium mixing bowl. Add confectioner’s sugar and all-purpose flour, mixing into the butter mixture until fully incorporated. Mix in the ground walnuts so they are evenly distributed. If dough seems too crumbly, continue mixing until dough seems pliable and easy to work with, or add a tablespoon of milk.
Roll the dough into 1-inch balls and place 2 inches apart on an ungreased baking sheet.
Bake for 12 minutes and allow to cool down. When cool, roll cookies in the remaining 1/3 cup confectioner’s sugar to coat them.
- Try different combinations/substitutions of nuts, I’d love to try a pistachio version of this cookie!
- The confectioner’s sugar in the dough is less than what most recipes called for - if you like sweeter cookies, you can add 5-6 tablespoons of confectioner’s sugar to the dough.
- The cookies can be made large or small. I made little bite-sized cookies and baked them for a shorter period of time.
- Try adding cinnamon or any of your other favorite spices for sweets, to your cookie-coating confectioner’s sugar. It offers a completely different dimension to the cookies and tastes great!
- You can add the cookie-coating sugar into a resealable bag and toss that around with a few cookies inside to make the coating process faster and less messy.