Russian tea cakes are probably the cookies I saw the most during the holidays growing up. Every relative, family friend, or holiday gathering I remember had them. I love eating them, letting the powdered sugar melt and coat your fingers. It took me until college to realize these were not an Italian cookie, but rather one all Italians love to bake and eat! This recipe comes from my mother's recipe box, which means it was most likely my great grandmother's.
Full time: 2 1/2 hours (includes baking multiple batches and full cooling time)
Makes 48 cookies
You will need:
2 cup flour
1 cup butter, softened
1 cup chopped walnuts
1/3 cup plus 1 tbsp powdered sugar
1 tsp vanilla extract
1/2 cup powdered sugar
Let us begin:
Preheat oven to 350'.
In a large bowl, cream butter and vanilla until silky.
Add in powdered sugar.
Add in flour, stirring until just blended.
Fold in walnuts.
Scoop out 1 1/2 tsp size pieces of dough and roll them.
Place dough balls on baking sheet roughly 1 1/2" apart.
Bake in oven 9-12 minutes.
Remove from oven and let cool on tray 1-2 minutes.
Move to cutting board to finish cooling.
Once completely cooled, roll cookies in powdered sugar to coat.
Roll through all the cookies and them roll a second time, this creates a nice fully coated cookie. Enjoy!