Ingredients
Equipment
Method
How to Make Classic Christmas Cookies Russian Tea Cakes
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment or a silicone mat.
- Cream the softened butter and ½ cup of confectioners’ sugar together until smooth and fluffy.
- Mix in the vanilla extract.
- Add the all-purpose flour and salt gradually into the butter mixture, stirring just until a soft dough forms.
- Stir in the finely chopped toasted pecans.
- Shape the dough into 1-tablespoon-sized balls. Chill in the refrigerator for 1 hour.
- Place the chilled dough balls onto your prepared baking sheet, allowing 1–2 inches of space between them.
- Bake for 7–10 minutes or until the bottoms are lightly golden brown.
- Cool the cookies slightly before rolling in powdered sugar while warm.
- Let the cookies cool completely, then roll again in confectioners’ sugar for a snowy finish.
- Store the cooled cookies in an airtight container at room temperature.
Nutrition
Notes
Optional: Dust with extra confectioners' sugar before serving for added flair.
