As promised, I made Russian Tea Cakes to compare to the Hazelnut Tea Cakes I made earlier in the week. And yep, I’d have to say I like them a little bit more. And they are a cinch to throw together – WAY easier than pie!
Russian Tea Cakes
1 Cup Butter
1/2 Cup Powdered Sugar
1 tsp. Vanilla
2 1/4 Cups Flour
1/4 tsp. salt (I used a 1/2 tsp salt and unsalted butter)
3/4 Cup Chopped Walnuts
Combine ingredients and shape into 1-inch balls. Place on cookie sheets and bake at 400 degrees for 10-12 minutes. Allow cookies to cool on the pans for 5 minutes, then roll in powdered sugar. Allow to cool completely before storing in an airtight container.
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