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How to Make Russian Tea Cakes: Nutty, Powdered Sugar Delights

Classic Russian Tea Cakes—tender, buttery, nutty snowball cookies rolled in powdered sugar, perfect for holidays and tea time.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 48 cookies
Course: Dessert
Cuisine: Russian
Calories: 80
Ingredients Method Notes

Ingredients
  

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

Method
 

  1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. Cream butter and powdered sugar until smooth.
  3. Add vanilla extract and mix until combined.
  4. Add flour and salt; mix until dough forms.
  5. Fold in finely chopped pecans.
  6. Roll dough into 1-tablespoon balls and chill for 1 hour.
  7. Place on baking sheet and bake 7–10 minutes until lightly browned on the bottom.
  8. Cool slightly, then roll warm cookies in powdered sugar.
  9. Let cool completely and roll again for a thicker sugar coating.

Notes

Chilling the dough helps the cookies keep their round shape. Toasting the nuts adds extra flavor.