Print

Light & Tender Russian Tea Cookies with Powdered Sugar

Light & Tender Russian Tea Cookies with Powdered Sugar - featured image
Print Recipe

These light and tender Russian tea cookies with powdered sugar are a simple, crowd-pleasing treat that comes together in about 30 minutes. With toasted pecans and a melt-in-your-mouth texture, they’re perfect for holiday gatherings, cookie exchanges, or any time you need a quick, impressive dessert.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1/2 cup (60g) powdered sugar, plus extra for coating
  • 1 teaspoon vanilla extract
  • 2 cups (240g) all-purpose flour
  • 1 cup (100g) finely chopped pecans or walnuts, toasted
  • 1/4 teaspoon fine sea salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. Toast the nuts: Place 1 cup of pecan halves in a dry skillet over medium heat. Stir constantly for 3-4 minutes until fragrant and slightly darker. Let cool completely, then chop finely.
  3. Cream the butter and sugar: In a medium bowl, beat 1 cup of softened butter with 1/2 cup of powdered sugar until light and fluffy (2-3 minutes with an electric mixer, 4-5 minutes by hand). Scrape down the sides halfway through.
  4. Add the vanilla: Beat in 1 teaspoon of vanilla extract until combined.
  5. Mix the dry ingredients: In a separate small bowl, whisk together 2 cups of flour and 1/4 teaspoon of salt.
  6. Combine everything: Gradually add the flour mixture to the butter mixture, mixing on low speed or stirring gently with a wooden spoon. Stop as soon as the flour disappears.
  7. Fold in the nuts: Gently stir in the chopped nuts until evenly distributed. The dough will be soft and slightly crumbly.
  8. Shape the cookies: Scoop out tablespoon-sized portions of dough and roll into 1-inch balls. Place on prepared baking sheets about 2 inches apart.
  9. Bake: Bake for 12-15 minutes, or until bottoms are lightly golden and tops look set but not brown. Rotate pans halfway through for even baking.
  10. Cool slightly: Let cookies cool on baking sheets for 5 minutes.
  11. First coating: While still warm, roll each cookie in powdered sugar. Place on a cooling rack.
  12. Second coating: Once completely cool, roll in powdered sugar again.

Notes

Toast nuts for deeper flavor. Don’t overwork the dough to keep cookies tender. Double coat with powdered sugar for best appearance. Cookies taste even better the next day.

Nutrition

Keywords: Russian tea cookies, powdered sugar cookies, pecan cookies, holiday cookies, easy cookie recipe, melt-in-your-mouth cookies

Find it online: https://dinadishes.com/light-and-tender-russian-tea-cookies-with-powdered-sugar/