Ingredients
For the Cookies
- ½ cup (60g) pecan halves
- 1 stick (115g) unsalted butter, at room temperature
- ¼ cup (30g) powdered sugar
- 1 teaspoon pure vanilla extract
- 1 cup (125g) all-purpose flour
- ¼ teaspoon salt
For Coating
- 1 cup powdered sugar
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s at the right temperature when your dough is ready.
- Toast Pecans: In a large skillet over medium heat, toast the pecan halves for 5 minutes, stirring constantly until fragrant and nutty. Remove from heat and coarsely chop the toasted pecans.
- Mix Butter and Sugar: In a large mixing bowl fitted with a paddle attachment, beat the room temperature butter, ¼ cup powdered sugar, and vanilla extract on low speed, gradually increasing to medium-high until the mixture is fluffy and well combined.
- Add Dry Ingredients: Add the all-purpose flour and salt to the butter mixture, mixing until just combined.
- Incorporate Pecans: Gently fold the chopped toasted pecans into the dough until evenly distributed.
- Form Dough Balls: Using a small cookie scoop, portion out 1-inch balls of dough and arrange them on a parchment-lined baking sheet, spacing them to allow for slight spreading.
- Bake Cookies: Bake in the preheated oven for 13-15 minutes, or until the edges and bottoms are light golden brown.
- Coat Cookies Warm: Place ½ cup of powdered sugar in a large bowl. While the cookies are still warm, gently roll each one in the sugar to coat thoroughly. Transfer the coated cookies to a wire rack to cool completely.
- Final Sugar Coating: Once cooled, roll the cookies again in the remaining powdered sugar to create a thick, snowy coating. Serve and enjoy your classic Russian Tea Cakes!
Notes
- Use fresh pecans and toast them just before mixing to enhance their flavor and aroma.
- Room temperature butter helps achieve a light and fluffy dough.
- Be sure to cool the cookies completely before the final coating to prevent the sugar from melting.
- You can substitute pecans with walnuts if preferred.
- Store in an airtight container at room temperature for up to 1 week.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
