Russian Tea Cookies

Good Morning everyone! It’s been fun recapping the holidays but I’m not going to lie, I’m sort of happy to move on. I always enjoy the season and I try to make it a reflective time and savor each moment with our loved ones but it can be just down right exhausting. While I don’t necessarily believe in new years resolutions in the traditional sense, I often look forward to the fresh start the new year promises and try to take at least some time to consider goals I have for the coming year, ways I’d like to be more mindful, and relationships I’d like to focus on (all of them). On that note, I promised a sweet finish to the holiday review so get your recipe cards out and file this one away for next year.

Russian tea cookies have been a Christmas staple since my childhood. They are delicious morsels of goodness covered in confectioners sugar. They go by other names such as Mexican wedding cakes, but “Russian teas” have always been the moniker we’ve given them. The following recipe has been passed down through several generations and is definitely one of our family favorites. I hope you enjoy them as much as we do.

Russian Tea Cookies

1 cup butter at room temperature

1/2 cup confectioners sugar plus more for coating

t teaspoon vanilla

2 1/4 cups all purpose flour

1/4 teaspoon salt

3/4 cup finely chopped walnuts

Preheat oven to 375 degrees F. Mix together butter, confectioners sugar and vanilla using either a stand mixer or hand mixer.

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Sift together flour and salt. Stir in walnuts.

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Incorporate the flour mixture with the butter mixture.

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Form into 1 inch balls and place on baking sheet 2 inches apart (I love using silicone baking mats).

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Bake for 14-17 minutes and then transfer to a wire rack to cool. Roll in confectioners sugar and serve or store in airtight cookie tins.

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Do you make a similar recipe? I’d love to hear about any techniques or variations you may use!

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