Russian Tea Cakes Recipe

Instructions

1. Preheat the oven to 400°F. Line a rimmed baking sheet with parchment or silicone liner.
2. Toast nuts on a dry skillet over medium heat for 5 minutes, tossing frequently until fragrant and lightly golden.
3. In a large bowl, using an electric hand mixer, cream together butter, 1/2 cup of powdered sugar, and 1 tsp of vanilla, until smooth.
4. Add flour and salt and continue mixing until no streaks of flour remain. The mixture will be lumpy. Use a firm spatula to fold in the nuts until evenly incorporated.
5. Use a firm spatula to fold in the chopped nuts until evenly incorporated.
6. Shape the dough into 1-inch balls (using a small cookie scoop to portion the dough makes the process easy) and place them on a clean baking sheet at least 1-inch apart. Bake at 400˚F for 12 to 15 minutes, or until the edges are golden at the base.
7. Fill a bowl with 1 cup powdered sugar and roll the cookie balls in it while they are still very warm then transfer to a platter to cool completely.
8. Once cookies are at room temperature, roll them in more powdered sugar to get perfect little snowballs. Cookies may be stored up to 1 week in an airtight container.