Russian Teacakes

Russian Teacakes
Russian teacakes are rich, buttery, shortbread type cookies with just a touch of sweetness, which practically melt in your mouth.
Russian Teacakes
Simply put, they’re delicious! I won’t waste your time with a long monologue because you need to start making and eating some Russian teacakes as soon as possible.
Russian Teacakes
YYYuuuummmm!

Easy Step-By-Step Instructions for Russian Teacakes

cookie sheet for Russian Teacakes
Line a baking sheet with parchment or a silicone mat, and preheat oven to 400 degrees F.
Russian Teacakes
In a small mixing bowl, whisk together 2 ½ cups all-purpose flour and ¼ teaspoon salt. Set aside.
Russian Teacakes dough
In a medium-size mixing bowl, combine 1 cup room temperature butter, ½ cup powdered sugar, and 1 teaspoon vanilla extract, and beat 3 minutes, to get it fluffy.
Russian Teacakes
Gently fold in flour and salt mixture along with ¾ cup chopped pecans (or any other nuts, or no nuts at all). The dough will be dry and crumbly.
Russian Teacakes
Roll into 1-inch balls. You can see the difference between the dough that was just scooped and the dough that was rolled into balls. For the prettiest cookies, you must roll them.
Russian Teacakes on cookie sheet
Place dough balls about 1 inch apart on prepared baking sheet. Bake at 400 degrees for 10-12 minutes.
Russian Teacakes
Watch closely because you want them dry but not browned. As you can see, they don’t flatten or spread.
Rolling Russian Teacakes in powdered sugar
… roll the hot cookies in 1-2 cups powdered sugar, and …
Russian Teacakes on cooling rack
… place on cooling rack to cool.
Rolling Russian Teacakes in powdered sugar
Once they cookies are completely cool, roll in powdered sugar a second time.
Russian Teacakes
Tap off excess sugar, and they’re ready to serve.
Russian Teacakes
ENJOY!

Free Printable Recipe for Russian Teacakes

Russian Teacakes

Russian Teacakes

Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins

Ingredients
  

  • 1 cup butter room temperature
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 ½ cups all-purpose flour
  • ¼ teaspoon salt
  • ¾ cup chopped pecans optional
  • 1-2 cups powdered sugar for rolling

Instructions
 

  • Line a baking sheet with parchment or a silicone mat, and preheat oven to 400 degrees F.
  • In a small mixing bowl, whisk together flour and salt. Set aside.
  • In a medium-size mixing bowl, combine butter, ½ cup powdered sugar, and vanilla, and beat 3 minutes, until fluffy. Gently fold in flour and salt mixture along with the pecans, if using. The dough will be dry and crumbly.
  • Roll into 1-inch balls, and place on prepared baking sheet, keeping them about 1 inch apart.
  • Bake at 400 degrees for 10-12 minutes. Watch closely because you want them dry but not browned.
  • Immediately roll hot cookies in powdered sugar, and place on cooling rack to cool. When completely cool, roll in powdered sugar again.
  • Store in air-tight container.

Notes

Makes approximately 25 (1-inch) cookies