Russian Tea Cakes are tender shortbread-style cookies packed with chopped nuts and finished with a generous coating of powdered sugar. Also known as Snowballs or Mexican wedding cookies, these buttery bites are a holiday favorite but are delightful any time of year.
Emily remembers her dad making these every year, and she has been searching for a recipe that recreates the same tender, melt-in-your-mouth texture she grew up with.
Key to Success #1 – Soften the Butter
Butter is the heart of these cookies. Use real butter (salted or unsalted) rather than margarine for the best flavor. Softening the butter properly makes it easy to cream with sugar and yields a lighter, more tender cookie.
For best results, leave butter at room temperature for at least 30 minutes. If you’re short on time, soften it briefly in the microwave on defrost for 20–30 seconds — do not melt it. Cream the butter and powdered sugar with an electric mixer until the mixture is light and fluffy; this step is key to the cookie’s texture.
Key to Success #2 – Do Not Over-Mix the Flour
These cookies rely on a high butter-to-flour ratio, which is what makes them delicate. To keep them tender, mix the flour in only until it’s fully incorporated. Overworking the dough develops gluten and can make the cookies tough.
I typically add the flour in two additions: mix in one cup until combined, then add the remaining 1 1/4 cups and mix only until there are no visible clumps. The dough should hold together when pressed into a ball; if it feels too dry you can add a tablespoon of milk, though I rarely find it necessary.
Key to Success #3 – Use Finely Chopped Nuts
Pecans are used in this version, but walnuts, almonds, or cashews also work well. Pine nuts are traditional in some Mexican wedding cookie recipes. Finely chop the nuts so you still have little pieces visible in the cookie — I prefer a bit of texture rather than grinding the nuts into a powder.
To deepen their flavor, you can toast the pecans in a 350°F oven for 7–10 minutes; be sure to let them cool completely before folding them into the dough. This recipe uses a full cup of chopped pecans, which gives the cookies a rich nutty character, so don’t skimp.
Toast pecans in a 350°F oven for 7–10 minutes, then cool completely.
Key to Success #4 – Double Roll in Powdered Sugar
The classic finish for these cookies is a thick powdered sugar coating. The dough itself contains little sugar, so the outer layer provides both sweetness and the signature snowy appearance.
Right after baking, let the cookies rest on the sheet for a minute or two until they’re cool enough to handle. While still warm, roll them in powdered sugar and place them on waxed paper to cool. As they cool, some sugar will absorb into the cookie and soften it slightly. When the cookies are completely cool, roll them a second time in powdered sugar to build a lasting, powdery coating that holds up when stacked or stored.
Save this Russian Tea Cakes recipe to your favorite Holiday Cookies board or your Pecan Cookies board.
Russian Tea Cakes
Ingredients
- 1 cup butter, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 2 ¼ cups all-purpose flour
- ¼ tsp salt
- 1 cup pecans, chopped
- powdered sugar, for rolling
Directions
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Preheat oven to 375°F. Line two large baking sheets with parchment paper.
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Using an electric mixer, cream together the softened butter, ½ cup powdered sugar, and vanilla until light and fluffy.
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Blend in the flour and salt until just combined, then stir in the chopped nuts.
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Roll the dough into 1-inch balls and place them on the prepared baking sheets.
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Bake 7–8 minutes, until the bottoms are just barely browned.
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Remove from the oven and let the cookies rest on the sheet for 1–2 minutes until cool enough to handle.
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While still warm, roll each ball in powdered sugar, then place on waxed paper to cool.
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When fully cool, roll the cookies in powdered sugar a second time to create a thick, lasting coating.
Equipment
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Mixing bowl
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Electric mixer or stand mixer
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Baking sheets
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Scoop or spoon for portioning dough
Nutrition Facts
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