Russian Tea Cakes (Butter Balls)
📜 Collection: UK2 | ✍️ Attribution: Unknown | 📂 Category: Desserts A classic recipe for tender, buttery cookies also known as Russian Tea Cakes or Mexican Wedding Cookies. This simple shortbread-style dough is loaded with nuts, baked, and rolled in powdered sugar while still warm for a melt-in-your-mouth treat.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 18 mins | None | 3 dozen cookies |
🔪 Key Equipment
- Large bowl
- Electric mixer
- Cookie sheet
- Wire cooling rack
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 cup (2 sticks) | Butter | softened |
| 1 tablespoon | Powdered Sugar | for dough |
| 1 teaspoon | Vanilla | liquid |
| 2 cups | Flour | sifted all-purpose |
| 1 cup | Nuts | finely chopped pecans or walnuts |
| 1 cup | Powdered Sugar | for rolling |
Instructions
Step 1: Mix the Dough
- Preheat your oven to 350°F.
- In a large bowl, cream the 1 cup (2 sticks) butter and 1 tablespoon powdered sugar together with an electric mixer until light and fluffy.
- Beat in the 1 teaspoon vanilla until well incorporated.
- On low speed, gradually add the 2 cups sifted flour and mix until a stiff dough forms.
- Stir in the 1 cup finely chopped nuts until evenly distributed.
Step 2: Shape and Bake
- Shape the dough into small, 1-inch balls and place them on an ungreased cookie sheet.
- Bake for 15 to 18 minutes until the bottoms are lightly golden and the cookies are set but the tops do not brown.
Step 3: Sugar and Cool
- Let the cookies cool on the baking sheet for just a minute or two until you can handle them.
- While they are still very warm, gently roll each ball in the 1 cup powdered sugar to coat completely, then place on a wire rack to cool.
💡 Make-Ahead & Storage: Store cooled cookies in an airtight container at room temperature for up to 1 week, or freeze unbaked dough balls for later use.
Original Recipe Scan
