Russian Tea Cakes Recipe

Unsalted butter: Provides the rich, creamy base for the cookies.

Powdered sugar: Used to sweeten the dough and coat the cookies.

Vanilla extract: Adds a subtle, aromatic flavor.

All-purpose flour: Forms the structure of the cookies.

Salt: Enhances the overall flavor.

**Walnuts or Pecans: Adds a crunchy texture and nutty taste.

When creaming butter and powdered sugar together, make sure the butter is at room temperature. This ensures it blends smoothly and creates a light, fluffy texture. If the butter is too cold, it won't incorporate well, and if it's too warm, the mixture can become greasy. Use a stand mixer or hand mixer on medium speed for best results.

• unsalted butter - Substitute with margarine: Margarine can mimic the texture and moisture of butter, though it may slightly alter the flavor.

• powdered sugar - Substitute with granulated sugar blended into a powder: Blend granulated sugar in a blender or food processor until it reaches a powdery consistency.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor that works well in baked goods.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nuttier flavor and more fiber, though it may make the texture denser.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral profile.

• finely chopped nuts (walnuts or pecans) - Substitute with finely chopped almonds: Almonds offer a similar crunch and nutty flavor, making them a good alternative.

• To keep your Russian Tea Cakes fresh and delightful, store them in an airtight container at room temperature. They will stay delicious for up to a week.
• For longer storage, place the cookies in a single layer in a freezer-safe container. If you need to stack them, separate each layer with parchment paper to prevent sticking.
• When freezing, ensure the cookies are completely cool before placing them in the container. This helps maintain their texture and flavor.
• Label the container with the date so you can keep track of their freshness. Frozen Russian Tea Cakes can last up to three months.
• To enjoy frozen cookies, allow them to thaw at room temperature for about 30 minutes. For an extra touch of sweetness, roll them in powdered sugar again after thawing.
• If you prefer to freeze the dough instead of the baked cookies, shape the dough into balls and place them on a baking sheet. Freeze until firm, then transfer to a freezer-safe bag or container.
• When ready to bake, place the frozen dough balls on a baking sheet and let them sit at room temperature for about 10 minutes before baking as directed. This way, you can enjoy freshly baked Russian Tea Cakes anytime.

• Preheat your oven to 300°F (150°C). Place the Russian Tea Cakes on a baking sheet and cover them loosely with aluminum foil to prevent them from drying out. Heat for about 5-10 minutes until they are warmed through. This method helps maintain their delicate texture and ensures they don't become too crispy.

• If you prefer a quicker method, you can use a microwave. Place a few Russian Tea Cakes on a microwave-safe plate and cover them with a damp paper towel. Microwave on medium power for 10-15 seconds. Be cautious not to overheat, as they can become too soft or even melt.

• For a more traditional approach, you can use a toaster oven. Set the toaster oven to 300°F (150°C) and place the Russian Tea Cakes on a small baking tray. Heat for about 5-7 minutes, checking frequently to ensure they don't overcook.

• If you have an air fryer, set it to 300°F (150°C) and place the Russian Tea Cakes in the basket. Heat for 3-5 minutes, shaking the basket halfway through to ensure even warming. This method can give them a slight crisp on the outside while keeping the inside soft.

• For those who enjoy a bit of a twist, you can steam the Russian Tea Cakes. Place them in a steamer basket over simmering water for about 2-3 minutes. This method keeps them moist and tender, perfect for a melt-in-your-mouth experience.

• Oven: Preheat to 350°F (175°C) to bake the cookies.

• Mixing bowl: Use to cream the butter and powdered sugar together.

• Electric mixer: Helps to cream the butter and sugar until light and fluffy.

• Measuring cups: Measure out the butter, powdered sugar, flour, and nuts accurately.

• Measuring spoons: Measure the vanilla extract and salt precisely.

• Spatula: Scrape down the sides of the mixing bowl to ensure all ingredients are well combined.

• Baking sheets: Place the shaped dough balls on these for baking.

• Wire racks: Cool the cookies on these after baking.

• Sifter: Use to sprinkle additional powdered sugar on the warm cookies.

• Cooling rack: Allow the cookies to cool completely before rolling them in powdered sugar again.

Soften butter quickly: Cut butter into small pieces and let it sit at room temperature for faster softening.

Pre-chop nuts: Use pre-chopped nuts or a food processor to save chopping time.

Measure ingredients ahead: Measure and set out all ingredients before starting to streamline the process.

Use a cookie scoop: A cookie scoop ensures uniform dough balls and speeds up shaping.

Double batch: Make a double batch and freeze half of the dough for future use.