Delicate, buttery, and melt in your mouth cookies. These cookies have tender crumbs with crunchy toasted walnuts to give an amazing texture.
Keyword Russian Tea Cakes
Prep Time 10minutes
Cook Time 12minutes
Total Time 22minutes
Author Muna Kenny
1 ¼cupall-purpose flour
5tablespoonicing sugarwill add this to the dough
1cupicing sugar to roll the cookies
5tablespoonchopped roasted/toasted walnuts or pecans
Preheat the oven to 180C/350F. Line a baking tray with parchment paper or a silicone mat, in case you don’t have both to line the tray with, then grease and dust the baking tray with flour, keep aside.
In a bowl, add the butter, icing sugar, vanilla, and salt. Whisk or beat with a hand mixer until smooth and creamy in texture.
Mix in the flour, the mixture will look like wet sand, but that’s alright.
Add the nuts and mix using a spatula.
Form equal sized balls (around one heaping tablespooand place on the baking tray.
Bake the cookies in the preheated oven for 12 to 14 minutes in the middle shelf.
Leave the cookies in the baking tray for 5 minutes. If you move the cookies while hot, it will crumble.
In a bowl, add the icing sugar to roll the cookies. Roll the warm cookies one at a time in the icing sugar.
Place the cookies on a wire rack to cool completely then roll again in the icing sugar for a second coating. The first coating will turn a little wet, and that’s fine.
To store the cookies, place them in an airtight container.
- Sift the icing sugar if it is clumpy, this will help when measuring the icing sugar.- To soften the butter while keeping it cool, cut the butter in cubes and cover for 5 minutes.- If you wish to freeze the cookies, do so before coating them with icing sugar.- Store at room temperature in an airtight container for one week. Storing in the freezer will keep them fresh for up to one and a half month. (More details in the post.)