Russian Tea Balls
Savor the festive season with these delightful Russian Tea Balls! Made with rich butter, crunchy walnuts, and a generous dusting of powdered sugar, these cookies are a Christmas cookie platter essential. They're simple to prepare and boast a melt-in-your-mouth texture that's sure to be a hit at any holiday gathering.
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Servings: 36 Cookies
Ingredients
- 2 cups of All-Purpose Flour
- 1/2 pound of Unsalted Butter equivalent to 16 tablespoons, at room temperature
- 1 cup of Walnuts toasted and coarsely chopped
- ½ cup of Confectioners' Sugar Powdered Sugar, plus an additional 2 cups for rolling the cookies
- 1 teaspoon of Vanilla Extract
- ¼ teaspoon of Salt
Instructions
Preliminary Preparation:
- Oven Preheating: Commence by setting the oven to a temperature of 400°F (204°C). Concurrently, line a rimmed baking sheet with either parchment paper or a silicone liner.
- Toasting Walnuts: Utilize a dry skillet placed over medium heat to toast the walnuts. This should be conducted for approximately 5 minutes, with frequent tossing to ensure the nuts become fragrant and attain a lightly golden hue.
Method for Making Russian Tea Cakes:
- Creaming Process: In a large bowl, utilize an electric hand mixer to cream together the butter, 1/2 cup of powdered sugar, and 1 teaspoon of vanilla extract until the mixture achieves a smooth consistency.
- Incorporating Flour and Salt: Gradually add the flour and salt to the creamed mixture, continuing to mix until the flour is fully integrated and no streaks remain. The resulting mixture will exhibit a lumpy texture. Use a firm spatula to fold in the toasted walnuts, ensuring they are evenly dispersed throughout the mixture.
- Shaping the Dough: Proceed to shape the dough into balls, each approximately 1 inch in diameter. For consistency and ease, a small cookie scoop can be employed to portion the dough. Place the formed balls on the prepared baking sheet, maintaining a minimum distance of 1 inch between each ball. Bake in the preheated oven for a duration of 12 to 15 minutes, or until the base of the balls begins to display a golden coloration.
- Coating with Powdered Sugar: Prepare a bowl containing 1 cup of powdered sugar. While the cookie balls are still notably warm, roll them in the sugar, ensuring a thorough coating. Following this, transfer the coated balls onto a platter to cool completely.
- Final Sugar Coating: Once the cookies have reached room temperature, undertake a second rolling in powdered sugar to achieve a fully coated, snowball-like appearance. For storage, the cookies may be placed in an airtight container, where they will remain suitable for consumption for up to 1 week.
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