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The Best Classic, Melt-In-Your-Mouth Russian Tea Cakes Recipe (Pecan or Walnut)

A close-up stack of freshly baked russian tea cakes heavily dusted with white powdered sugar on a white plate.
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Welcome! Let’s Master Your Kitchen, Together. You will make these buttery, nutty Russian Tea Cakes, also known as Snowball Cookies or Mexican Wedding Cookies. They are easy to bake and melt in your mouth after being rolled in powdered sugar. This recipe is perfect for holiday cookie exchanges or a simple tea time treat.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup powdered sugar, plus more for rolling
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup finely chopped pecans or walnuts
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and 1/2 cup of powdered sugar until the mixture is light and fluffy.
  3. Beat in the vanilla extract.
  4. In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined.
  5. Stir in the finely chopped nuts. The dough will be soft.
  6. Roll the dough into small balls, about 1 inch in diameter. Place them 1 inch apart on the prepared baking sheets.
  7. Bake for 12 to 15 minutes, or until the bottoms are lightly golden brown. The tops should remain pale.
  8. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  9. Once completely cool, place extra powdered sugar in a shallow bowl. Roll each cookie thoroughly in the powdered sugar until completely coated.
  10. For a thicker coating, you can roll the cookies a second time after the first layer of sugar has set slightly (about 10 minutes).
  11. Place the finished Russian Tea Cakes in an airtight container.

Notes

  • For the best melt-in-your-mouth texture, chill the dough for 30 minutes before rolling if your kitchen is warm.
  • Toast your nuts lightly before chopping them for a deeper flavor in these buttery nut cookies.
  • You can substitute pecans with walnuts or almonds; these are classic holiday cookies regardless of the nut you choose.

Nutrition

Find it online: https://kingscook.com/russian-tea-cakes-recipe-melt-in-your-mouth/