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!
Prep Time::20 mins
Cook Time::15 mins
Additional Time::15 mins
Total Time::50 mins
Servings::36
Yield::3 dozen cookies
Ingredients
1 cup unsalted butter, softened
1 teaspoon vanilla extract
2 cups all-purpose flour
6 tablespoons powdered sugar
1 cup finely chopped walnuts
⅓ cup powdered sugar, or more as needed
Directions
Gather all ingredients.
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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.
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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.
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Take small scoops of dough and roll between your hands into 1-inch balls. Place balls 2 inches apart on ungreased cookie sheets.
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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.
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Enjoy!
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