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How to Make Perfect Russian Tea Cakes Every Time

These Russian Tea Cakes are buttery, nutty, delicately crumbly, and coated in snowy powdered sugar. With roots that span cultures and generations, these melt-in-your-mouth holiday cookies combine simplicity and elegance in every bite.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 36 cookies
Course: Dessert
Cuisine: European
Calories: 120
Ingredients Method Notes

Ingredients
  

  • 1 cup 224g unsalted butter, room temperature
  • 1/2 cup 58g powdered sugar
  • 2 tsp pure vanilla extract
  • 2 1/4 cups 293g all-purpose flour
  • 1/2 tsp salt
  • 3/4 cup 85g finely chopped toasted pecans
  • 1 cup powdered sugar for rolling

Method
 

  1. Preheat oven to 375°F (190°C) and line a cookie sheet with parchment paper.
  2. Cream butter and 1/2 cup powdered sugar for 2–3 minutes until light and smooth.
  3. Mix in vanilla extract until fully incorporated.
  4. Add chilled flour and salt, mixing on low just until the dough comes together.
  5. Fold in finely chopped toasted pecans.
  6. Roll tablespoon-sized portions into smooth balls and refrigerate for 60 minutes.
  7. Arrange chilled dough balls on the prepared cookie sheet and bake 7–10 minutes until bottoms are lightly golden but tops remain pale.
  8. Cool for 5 minutes, then roll warm cookies in powdered sugar. Let cool completely, then roll again for a snowy finish.

Notes

For best texture, do not skip the chilling step, and always roll cookies in powdered sugar while still slightly warm for proper coating adhesion.