Hazelnut Russian Tea Cakes with Christmas Sprinkles
Lately I've seen lots of lovely photos of Russian Tea Cakes, little nutty cookie balls rolled in powdered sugar. I really enjoy these cookies. They are small, not too sweet, with a nutty buttery taste. They are so simple to make too! I read that Russian Tea Cakes can be made with any type of nut. So I decided to try making hazelnut ones.
I also wanted to try something different with the decoration. While I love powdered sugar, I wanted a more "Christmas" look to my cookies. So I thought I would put green and red sprinkles on top and then dust them with powder. After I made them, I realized the sprinkles were enough and dusting them with powdered sugar just hid the pretty sprinkles.
While the cookies weren't as melt-in-your mouth as traditional Russian Tea cakes since the sprinkles are harder than powdered sugar, they still came out quite tasty and I love the festive colors!
Russian Tea Cakes (Adapted from allrecipes)
- 1 cup butter
- 1 teaspoon vanilla extract
- 6 tablespoons confectioners' sugar
- 2 cups all-purpose flour
- 1 cup chopped hazelnuts (I put whole, unsalted cooked hazelnuts through my food processor)
- Sprinkles for decorating. I used red and green glassy sugar-like sprinkles
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream butter and vanilla until smooth. Combine the 6
tablespoons confectioners' sugar and flour; stir into the butter
mixture until just blended. Mix in the chopped hazelnuts. Roll dough into
1 inch balls (I made my balls slightly smaller, about 3/4 of an inch, because they seemed to spread and flatten when 1 inch). Dip the top of the balls in bowl of sprinkles and place them 2 inches apart on an ungreased cookie
Bake for 12 minutes in the preheated oven. You can roll the cookies in powdered sugar once they are cooled, or simply leave them as they are.