Russian Tea Cakes

 There’s no feeling quite as blissful as your first bite of one of these cookies. Whether you call them Russian tea cakes, Mexican wedding cookies or snowballs, there’s no denying that they’re essential to bake during the Christmas season. A shortbread-like dough, studded with chopped nuts, bakes up to a texture that’s beautifully sandy and tender, never dry or crumbling to bits. The classic finish for them is a roll through powdered sugar—just like dashing through the winter snow! Make this recipe and you’ll be part of a legacy of bakers who have made Russian Tea Cakes one of the most anticipated treats of the season. 



Ingredients

  • 1
    cup butter, softened
  • 1/2
    cup powdered sugar
  • 1
    teaspoon vanilla
  • 2 1/4
    cups Gold Medal™ all-purpose flour
  • 3/4
    cup finely chopped nuts
  • 1/4
    teaspoon salt
  • Powdered sugar

Steps

1 Heat oven to 400°F.

2 Mix butter, 1/2 cup powdered sugar and the vanilla in large bowl. Stir in flour, nuts and salt until dough holds together


3 Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet.


4 Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on wire rack.


5 Roll warm cookies in powdered sugar; cool on wire rack. Roll in powdered sugar again.



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