• Cheyenne

Russian Tea Cakes


Ingredients

1 cup butter, room temp

½ cup powdered sugar

1 tsp vanilla

¼ tsp salt

2 ¼ cup flour

¾ cup pecans, finely chopped

For Rolling

½ cup powdered sugar

Directions

  1. To bowl, add butter, powdered sugar and vanilla. Cream together until mixture is light and fluffy

  2. Add salt

  3. In batches, add the flour and mix on a low speed until everything is well incorporated. Mixture will appear to be quite crumbly, but should hold together when squeezed

  4. Finally, add in the pecans and mix just until everything is combined

  5. Roll out 1 tbsp amounts of dough into balls. Place on parchment lined cookie sheet. These really do not spread, so they can be placed fairly close together

  6. Bake at 400 F for 10-12 minutes, or until bottoms are lightly browned.

  7. Allow cookies to cool 5-10 minutes. Roll each ball in the powdered sugar while still warm. Let cookies finish cooling

  8. Once cool, roll in powdered sugar a second time