Russian Tea Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 36
Ingredients
2/3 cup (65 grams) toasted nuts (pecans, walnuts, hazelnuts)1 cup (227 grams) unsalted butter, room temperature1/4 cup (30 grams) confectioners' (powdered or icing) sugar1 teaspoon (2 grams) pure vanilla extract2 cups (260 grams) all-purpose flour1/4 teaspoon saltTopping:1 cup (110 grams) powdered (icing or confectioners) sugar, sifted
Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven.
Toast Nuts: Place nuts on a baking sheet and bake for about 8 minutes, or until lightly brown and fragrant. Cool. Once the nuts have cooled completely place them, along with 2 tablespoons (25 grams) of the flour from the recipe, into your food processor, fitted with a metal blade, and process until they are finely ground (but not a paste).
In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 2 minutes). Beat in the vanilla extract. Add the remaining flour and salt and beat until combined. Stir in the nuts. Cover and refrigerate the dough for about one hour or until firm.
Preheat oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
Form the chilled dough into 1 inch (2.5 cm) balls and place them 2 inches (5 cm) apart on the prepared baking sheets. Bake for about 12 - 15 minutes, or until the edges of the cookies start to brown. Remove from oven and place on a wire rack to cool for about 5 minutes.
Meanwhile, line another baking pan or tray with parchment or wax paper. Sprinkle about 1/2 cup of the confectioners' sugar on the bottom of the pan and then place the slightly cooled cookies on top of the sugar. Place the remaining 1/2 cup of sugar in a fine strainer or sieve and then sprinkle the tops of the cookies (or you can just roll the cookies in the sugar).
Store in an airtight container.
Makes about 3 dozen cookies.
Toast Nuts: Place nuts on a baking sheet and bake for about 8 minutes, or until lightly brown and fragrant. Cool. Once the nuts have cooled completely place them, along with 2 tablespoons (25 grams) of the flour from the recipe, into your food processor, fitted with a metal blade, and process until they are finely ground (but not a paste).
In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 2 minutes). Beat in the vanilla extract. Add the remaining flour and salt and beat until combined. Stir in the nuts. Cover and refrigerate the dough for about one hour or until firm.
Preheat oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
Form the chilled dough into 1 inch (2.5 cm) balls and place them 2 inches (5 cm) apart on the prepared baking sheets. Bake for about 12 - 15 minutes, or until the edges of the cookies start to brown. Remove from oven and place on a wire rack to cool for about 5 minutes.
Meanwhile, line another baking pan or tray with parchment or wax paper. Sprinkle about 1/2 cup of the confectioners' sugar on the bottom of the pan and then place the slightly cooled cookies on top of the sugar. Place the remaining 1/2 cup of sugar in a fine strainer or sieve and then sprinkle the tops of the cookies (or you can just roll the cookies in the sugar).
Store in an airtight container.
Makes about 3 dozen cookies.
Nutritional Info Amount Per Serving
- Calories: 73.0
- Total Fat: 6.4 g
- Cholesterol: 13.6 mg
- Sodium: 52.6 mg
- Total Carbs: 4.1 g
- Dietary Fiber: 0.2 g
- Protein: 0.2 g
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