These Russian tea cakes are rolled in powdered sugar for a sweet finish and a snowball-like appearance. My grandmother "Bubba" brought this Russian tea cake recipe with her when she came from Lithuania, and now my family has made it for many generations. I pass it on in the true spirit of the holiday season!
Ingredients
- unsalted butter: 1 cup (softened)
- vanilla extract: 1 tsp
- all-purpose flour: 2 cups
- powdered sugar: 6 Tbsp
- walnuts: 1 cup (finely chopped)
- powdered sugar: 0.33333 cup (or more if needed)
Metric Conversion
Stages of cooking
-
Gather all ingredients. Victoria Jempty/Allrecipes
-
Preheat the oven to 350 degrees F (175 degrees C).
-
Cream butter and vanilla together in a medium bowl with an electric mixer until smooth, 2 to 3 minutes. Victoria Jempty/Allrecipes
-
Whisk flour and 6 tablespoons powdered sugar together in separate bowl. Add to the butter mixture and stir until just blended. Add walnuts and mix until incorporated; mixture may be crumbly. Victoria Jempty/Allrecipes Victoria Jempty/Allrecipes
-
Take small scoops of dough and roll between your hands into 1-inch balls. Place balls 2 inches apart on ungreased cookie sheets. Victoria Jempty/Allrecipes
-
Bake in the preheated oven until edges are just turning golden, about 12 minutes.
-
Remove from the oven and transfer to a wire rack to cool for 15 minutes.
-
Place remaining 1/3 cup powdered sugar in a small bowl. Roll cooled cookies in the powdered sugar once or twice. Victoria Jempty/Allrecipes
-
Enjoy! Dotdash Meredith Food Studios
