Russian Tea Cookies

“When I was a little girl, I helped my mom and grandma make these—our family favorites—every Christmas. Now I bake them with my grandchildren—who love them, and love making them, as much as I do.” With that invitation from Karen Smith, dive right in and enjoy these delightful cookies. 

2 sticks (8 ounces) butter, softened
½ cup sifted confectioners’ sugar, plus more for coating cookies
1 teaspoon vanilla
2¼ cups flour    
¼ teaspoon salt
¾ cup finely chopped nuts (pecans or walnuts)

In the bowl of a stand mixer fitted with the paddle attachment, blend butter, sugar, and vanilla thoroughly. Sift flour and salt together; blend into butter mixture. Mix in nuts and chill the dough for at least 1 hour.

Heat oven to 400°F. 

While oven is heating, roll dough into 1-inch balls. Place 1 inch apart on an ungreased baking sheet. Bake for 10 to 12 minutes, until set, but not browned. Cool on the pan for a few minutes. While still warm, but cool enough to handle, gently roll in confectioners’ sugar. Cool thoroughly on a wire rack. Roll in sugar once more. Store in an airtight container for up to 1 week.

Karen Smith

Check out all the other recipes in The Edible Pioneer Valley Cookie Collection!