Easy Russian Tea Cakes
These Easy Russian Tea Cakes are deliciously sweet cookies that can be made in minutes with the use of refrigerated sugar cookie dough. Only requires five ingredients for a perfect sugary nutty bite.
Servings: 20
Calories: 155kcal
Ingredients
- 16.5 ounces refrigerated sugar cookie dough
- ½ cup all-purpose flour
- ¾ cup finely chopped pecans
- ½ teaspoon vanilla extract
- ½ cup powdered sugar
- 1 tablespoon powdered sugar
Instructions
- Begin the recipe by preheating the oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside. Using a large mixing bowl, add the 16.5 ounces of refrigerated sugar cookie dough. Break it apart into small chunks.
- Add the ½ cup all-purpose flour, ¾ cup finely chopped pecans, and ½ teaspoon vanilla extract. Using clean or gloved hands, knead the dough to combine all of the ingredients together.
- Start scooping the dough and hand roll it to form a 1-inch ball and place it on the prepared baking sheet. Repeat the process until there is no more cookie dough left.
- Place the cookies into the oven to bake for about 10 to 15 minutes, until they've had time to set but have not been browned. Carefully remove the cookies from the oven and allow them to cool on the baking sheet on a cooling rack for 2 to 3 minutes.
- Place the ½ cup and 1 tablespoon of powdered sugar in a small bowl. While each cookie is still warm, place it into the bowl and roll it around to evenly coat it in the powdered sugar. Roll each cookie into the powdered sugar a second time before placing back on the cool rack to allow it to cool completely before serving. Enjoy!
- Store any leftover tea cakes in an airtight container or plastic bag at room temperature for 5 to 7 days.
Notes
- Allow the cookie dough to soften to room temperature to make the process of breaking apart and combining much easier.
- Be sure to chop the nuts as finely as you can to make sure the cookies bind together well. Try using a food processor to make this step easier
- Scoop the cookie dough with a 1-inch cookie scoop before rolling it into a ball and adding it to the baking sheet. May also use a ½-inch cookie scoop for smaller tea cakes.
- I prefer to use pecans, but you may use walnuts or almonds instead.
Nutrition
Calories: 155kcal | Carbohydrates: 21g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 3mg | Sodium: 68mg | Potassium: 55mg | Fiber: 1g | Sugar: 12g | Vitamin A: 11IU | Vitamin C: 0.04mg | Calcium: 5mg | Iron: 1mg