Russian Tea Cakes (Cookies)
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- 2 stick
- butter, unsalted
- 1/2 c
- confectionery sugar, plus more for rolling
- 2 c
- all purpose flour
- 2 c
- nuts, shelled and chopped (1/2 cup each walnuts, pecans, almonds, hazelnuts)
- 1 tsp
- vanilla extract
- 1/4 tsp
- 2 tsp
- cardamom, ground
1Preheat oven to 350 degrees F.
2Line two cookie sheets with parchment paper.
3Beat Butter and sugar in bowl of mixer fitted with paddle attachment until smooth.
4Add flour, nuts, vanilla and cardamom and continue mixing until a smooth paste forms (refrigerated dough will keep for two weeks).
5Form dough into 3/4 inch balls and place on cookie sheets.
6Bake for 6 minutes or until edges are lightly browned.
7While cookies are still hot from the oven, roll then in a dish of confectionary sugar. Cool on a rack. Store cooled cookies wrapped in plastic in an air tight container.