Russian Tea Cakes
Ingredients
- 1 cup unsalted butter softened
- 3/4 teaspoon vanilla extract
- 1 teaspoon milk plus more as needed
- 2 cups all-purpose flour
- 1 pinch kosher salt
- 6 tablespoons powdered sugar
- 1 cup finely chopped walnuts
- Powdered sugar for rolling
Instructions
- Preheat your oven to 350°F. Line a cookie sheet with parchment paper.
- In a medium bowl, beat the softened butter with the vanilla extract and milk until smooth.
- Add the all-purpose flour, salt, and powdered sugar. Stir until the dough just comes together. If the dough is too crumbly, add 1 teaspoon of milk at a time until it comes together.
- Stir in the finely chopped walnuts until evenly combined.
- Take small scoops of dough and roll them between your hands into 1-inch balls. Place them about 2 inches apart on the prepared cookie sheet.
- Bake in the preheated oven for about 11-13 minutes, or until the edges just begin to turn light golden.
- Transfer the cookies to a cooling rack and let them cool for about 15 minutes. While still slightly warm, roll each cookie in additional powdered sugar until well coated.
- Allow the cookies to cool completely on the rack. Once cooled, store them in an airtight container.
Nutrition
Calories: 97kcalCarbohydrates: 7gProtein: 1gFat: 7gSaturated Fat: 3gSodium: 2mgFiber: 0.4g
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