Russian Tea Cakes
Russian Tea Cakes are little nutty cookie balls rolled in powdered sugar. They are small, not too sweet, and I love their nutty buttery taste. You can make them with any type of nut, so this version has hazelnuts. Plus, I dressed them up with some Christmas sprinkles for the holidays!
Ingredients
- 1 cup unsalted butter
- 1 tsp vanilla extract
- 6 tbsp 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
Instructions
- Preheat oven to 350°F (175°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 a bowl of sprinkles and place them 2 inches apart on an ungreased cookie sheet.
- 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.
Notes
Recipe adapted from All Recipes
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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