Russian Tea Cakes

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happy cooking.







Makes about 28 to 32 Russian Tea Cakes:


1 cup (2 sticks) room temperature unsalted butter


1/3 packed cup powdered sugar (plus much more to coat finished cookies)


1 cup finely chopped walnuts (very lightly toast nuts in dry pan first for best results)


1/8 teaspoon salt


1 teaspoon vanilla extract


2 cups plus 2 tablespoons all-purpose flour


– Roll into just slightly larger than 1-inch balls, bake at 350 F. for 15 to 25 minutes, or until lightly golden


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