Description
Classic Buttery Russian Tea Balls are the ultimate holiday cookies—deliciously nutty, melt-in-your-mouth, and rolled in powdered sugar. Perfect for festive gatherings!
Ingredients
Units
Scale
- For the Cookies:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 tsp salt
- 3/4 cup finely chopped nuts (walnuts, pecans, or almonds)
- For Rolling:
- Extra powdered sugar
Instructions
- Preheat the Oven:
- Preheat to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream Butter and Sugar:
- In a large bowl, beat butter and powdered sugar until light and fluffy. Add vanilla extract and mix thoroughly.
- Incorporate Dry Ingredients:
- Gradually add flour and salt to the butter mixture. Mix until just combined. Stir in finely chopped nuts.
- Shape and Bake:
- Roll the dough into 1-inch balls and place on the prepared baking sheet, spacing them slightly apart.
- Bake for 12-15 minutes until the bottoms turn lightly golden. The tops should remain pale.
- Cool and Coat in Sugar:
- Let cookies cool for 2-3 minutes. While still warm, roll them in powdered sugar for the first coating.
- Allow to cool completely, then roll again in powdered sugar for a festive finish.
Notes
- Nuts: Use your favorite nuts, but ensure they are finely chopped for even distribution.
- Storage: Store cookies in an airtight container for up to a week.
- Freezing: Freeze unbaked dough balls for up to 3 months. Bake directly from frozen, adding a minute or two to the baking time.
- Variations: Add a hint of almond extract for extra flavor or drizzle with melted chocolate for a twist.
