Russian tea cakes, also known as snowball cookies, are delightful, buttery treats that melt in your mouth. These cookies are perfect for holiday gatherings or as a sweet snack with a cup of tea. Their delicate texture and powdered sugar coating make them a favorite among both kids and adults.
When preparing to make Russian tea cakes, you might need to pick up a few specific ingredients. Ensure you have unsalted butter for the best flavor and texture. Powdered sugar is essential for both the dough and the final coating. Additionally, finely chopped walnuts or pecans add a delightful crunch and nutty flavor to the cookies.
Ingredients for Russian Tea Cakes
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.
Technique Tip for This Recipe
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.
Suggested Side Dishes
Alternative Ingredients
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.
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How to Store / Freeze These Cakes
- 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.
How to Reheat Leftovers
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.
Best Tools for This Recipe
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.
How to Save Time on This Recipe
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.
Russian Tea Cakes
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- ¼ teaspoon salt
- ¾ cup finely chopped nuts (walnuts or pecans)
- Additional powdered sugar for rolling
Instructions
- Preheat oven to 350°F (175°C).
- Cream butter and ½ cup powdered sugar together until light and fluffy.
- Add vanilla extract and mix well.
- Gradually add flour and salt, mixing until combined.
- Stir in chopped nuts.
- Shape dough into 1-inch balls and place on ungreased baking sheets.
- Bake for 10-12 minutes, or until set but not brown.
- Roll warm cookies in additional powdered sugar. Cool on wire racks.
- Roll in powdered sugar again when completely cool.
Nutritional Value
Keywords
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