Russian Tea Cakes
Servings 40 cookies
Ingredients
- 1 cup 1 cup unsalted butter softenedand cut into cubes
- 1/2 cup icing sugar plus extra for rolling the cookies in
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 2 1/4 cups all-purpose flour
- 3/4 cup walnuts roasted and finely ground into flour
Instructions
- Preheat the oven to 400 F.
- In a large bowl, beattogether the butter and sugar over medium-high speed until well combined.
- Add the vanilla extract and the almond extract. Beat for 30 seconds.
- Add the flour and beat on low speed until just combined.
- Line two baking sheets with parchment paper.
- Roll cookies into 1-inch (2.5 centimetre) balls.
- Place on the baking tray and bake in the oven for 10-12 minutes.
- Meanwhile, place the extra confectioner’s sugar in a large bowl.
- Remove from the oven and immediately roll the Russian Tea Cakes into icing sugar.
- Let the cookies cool completely.
- Roll the cookies in the confectioner’s sugar one more timebefore storing them.
- Enjoy! We love these cookies with coffee or hot chocolate.