Russian teacakes are rich, buttery, shortbread type cookies with just a touch of sweetness, which practically melt in your mouth.
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.
YYYuuuummmm!
Easy Step-By-Step Instructions for Russian Teacakes
Line a baking sheet with parchment or a silicone mat, and preheat oven to 400 degrees F.In a small mixing bowl, whisk together 2 ½ cups all-purpose flour and
¼ teaspoon salt. Set aside.
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.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.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. Place dough balls about 1 inch apart on prepared baking sheet. Bake at 400 degrees for 10-12 minutes.Watch closely because you want them dry but not browned. As you can see, they don’t flatten or spread.… roll the hot cookies in 1-2 cups powdered sugar, and …… place on cooling rack to cool. Once they cookies are completely cool, roll in powdered sugar a second time.Tap off excess sugar, and they’re ready to serve.ENJOY!
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.
