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Russian Tea Cakes

A melt in your mouth cookie filled with pecans!
Prep Time20 mins
Cook Time12 mins
Total Time32 mins
Servings: 48 cookies
Calories: 71kcal
Author: Heather Perine

Ingredients

  • 1 cup (2 sticks) unsalted butter softened
  • 1/2 cup (57 g) powdered (or confectioners) sugar
  • 1 teaspoon vanilla extract
  • 2 1/4 cups (270 g) all purpose flour
  • 3/4 cup (86 g) finely chopped toasted pecans
  • 1/4 teaspoon table salt
  • Powdered Sugar for rolling in after baking

Instructions

  • Heat oven to 400 degrees.
  • Mix butter, powdered sugar, and vanilla in a bowl. Stir in flour, nuts, and salt until a soft dough forms.
  • Shape dough into 1 inch balls. Place about 1 inch apart on an ungreased cookie sheet.
  • Bake about 10 to 12 minutes until set about not brown. Remove from cookie sheet. Cool slightly on a wire rack.
  • Roll warm cookies in powdered sugar. Cool on wire rack. Roll again powdered sugar when cool.

Notes

  • Tools: Cookies Sheets Oven Thermometer |Kitchen-Aid Mixer |Cookie Scoop | silicon baking mat | spatula | cooling rack | cookie spatula
  • Measure your flour correctly. Over-measuring you flour for these cookies will result in a very dense cookie. Here is a complete tutorial on how to measure your flour correctly. Or you can use a kitchen scale and weigh your ingredients by weight, which is has the best accuracy for baking. 
  • Soften your butter. You need softened butter to make this cookie dough so it incorporates into the dough easily. Here are 3 ways to quickly soften your butter. 
  • Watch that oven time. I have just one word of advice for these cookies. When baking these, watch the time. Ten minutes goes fast. I don't know what your oven is like, so just put it on eight minutes and watch those last couple. You don't want these to brown, and they will very quickly. Now is not the time to draw a bath, do your taxes, and tackle that pile of gifts that needs to be wrapped! Do that later, perhaps with a cookie or two? Just watch the powdered sugar on those taxes.
  • Roll twice. In powdered sugar that is. I roll them once in powdered sugar as soon as they come out of the oven so it clings to the cookie. But it also can melt a little bit since they are warm. So once cooled, I roll them again in powdered sugar to make sure they are properly covered. 
  • Toast the pecans first. This helps to bring out the flavor of the nuts. Toast them on a baking sheet at 350oF for 7 to 10 minutes, stirring periodically. Then allow them to cool and chop them before adding them to your cookie dough. 
  • Substitute the pecans. If you want you can substitute the pecans for another type of nut, or use mini chocolate chips if you are trying to avoid a nut allergy. 
You can use any kind of nut you would like. I prefer pecans. You could even try adding in toasted coconut if that floats your boat. Hiding a Hershey Kiss in the middle of one of these, would send them right over the cookie ledge. Enjoy!
Adapted from Betty Crocker

Nutrition

Calories: 71kcal | Carbohydrates: 5g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 12mg | Potassium: 13mg | Sugar: 1g | Vitamin A: 120IU | Calcium: 3mg | Iron: 0.3mg