Uploaded December 2022 | Updated September 2026, 6 hours ago
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These cookies are also known as Russian tea cookies/cakes. They are essentially shortbread balls containing chopped toasted nuts which are rolled in powdered sugar while still hot from the oven. This causes them to pick up a substantial layer of powdered sugar all over their exteriors; it is an essential part of their character.
When rolling the dough into balls, try to keep them as even in size as possible. Freeze any unbaked dough balls to use later. Make sure to thaw them completely before baking them.
The cookies are done when they just barely show any color on top, and may show tiny cracks over their upper surfaces. The interior should be cooked completely through once the cookies have cooled completely.
Makes about 28 1.5” balls.
Equipment:
• handheld or stand mixer w/ appropriate bowl
• baking sheet
• additional baking sheet or tray for freezing unbaked dough balls
• shallow bowl, pie tin or similar dish for rolling cookies in powdered sugar
Ingredients:
2 1/4 cup AP flour
1 cup butter two sticks, or half a pound, at room temp
1/2 cup sugar granulated or powdered will both work
1 tsp vanilla extract or paste
1/4 tsp salt
3/4 cup pecans or walnuts well-toasted and chopped small
~1 cup powdered sugar for rolling cookies
Procedure:
1. Arrange to toast the nuts. I toast them at 350F with convection for 7 minutes or so.
2. Cream the butter with the 1/2 cup of sugar, salt and vanilla.
3. Allow the nuts to cool once they are properly toasted, then chop them to ~1/4in (~3mm) pieces.
4. Add the nuts and flour to the butter and mix them until just combined.
5. The dough may not cohere as a single unit, that is okay.
6. Form the dough into evenly-sized balls about 1-1.5” in diameter.
7. Place them about an inch apart on the baking sheet.
8. Bake in the center of the 400F oven for 10-12 minutes.
9. Allow cookies to cool slightly; if they are rolled in sugar too soon they will crumble apart.
10. While cookies are still decently warm, roll them in the powdered sugar.
11. Allow the cookies to cool on a wire rack.
12. Once completely cooled, they may optionally be rolled in powdered sugar again.
13. For them to have the best texture, consume them within 24 hours.
Music: bensound.com/royalty-free-music
Check our our Patreon!
patreon.com/loveyourfood
Need a kitchen thermometer? Check out ChefsTemp! Use code LoveYourFood for 15% off a meat thermometer!
shareasale.com/r.cfm?b=2084649&u=3322095&m=111859&urllink=&afftrack=
These cookies are also known as Russian tea cookies/cakes. They are essentially shortbread balls containing chopped toasted nuts which are rolled in powdered sugar while still hot from the oven. This causes them to pick up a substantial layer of powdered sugar all over their exteriors; it is an essential part of their character.
When rolling the dough into balls, try to keep them as even in size as possible. Freeze any unbaked dough balls to use later. Make sure to thaw them completely before baking them.
The cookies are done when they just barely show any color on top, and may show tiny cracks over their upper surfaces. The interior should be cooked completely through once the cookies have cooled completely.
Makes about 28 1.5” balls.
Equipment:
• handheld or stand mixer w/ appropriate bowl
• baking sheet
• additional baking sheet or tray for freezing unbaked dough balls
• shallow bowl, pie tin or similar dish for rolling cookies in powdered sugar
Ingredients:
2 1/4 cup AP flour
1 cup butter two sticks, or half a pound, at room temp
1/2 cup sugar granulated or powdered will both work
1 tsp vanilla extract or paste
1/4 tsp salt
3/4 cup pecans or walnuts well-toasted and chopped small
~1 cup powdered sugar for rolling cookies
Procedure:
1. Arrange to toast the nuts. I toast them at 350F with convection for 7 minutes or so.
2. Cream the butter with the 1/2 cup of sugar, salt and vanilla.
3. Allow the nuts to cool once they are properly toasted, then chop them to ~1/4in (~3mm) pieces.
4. Add the nuts and flour to the butter and mix them until just combined.
5. The dough may not cohere as a single unit, that is okay.
6. Form the dough into evenly-sized balls about 1-1.5” in diameter.
7. Place them about an inch apart on the baking sheet.
8. Bake in the center of the 400F oven for 10-12 minutes.
9. Allow cookies to cool slightly; if they are rolled in sugar too soon they will crumble apart.
10. While cookies are still decently warm, roll them in the powdered sugar.
11. Allow the cookies to cool on a wire rack.
12. Once completely cooled, they may optionally be rolled in powdered sugar again.
13. For them to have the best texture, consume them within 24 hours.
Music: bensound.com/royalty-free-music
