Russian Tea Cookies
One of my absolute favorite cookies! This cookie right here is what I lived for to see in my lunch box days leading up to Christmas break back in the day…..😬 way back in the day.
These amazing cookies have many names…..snowballs…..wedding cookies…..with all the variations and recipe change-ups you can think of! However, this recipe…..runs in the fam! Definitely one of my favorite Christmas cookie recipes…..buttery…..nutty…..powdered sugary…..SO GOOD! This recipe is SUPER simple but…..the cookie dough does require refrigeration for four hours before baking.
In a stand mixer (with a paddle attachment), cream the butter and sugar. Add the water and vanilla extract; mix thoroughly. Slowly add the flour into the stand mixer on low speed. Add the chopped pecans; mix until combined.
Chill the dough for 4 hours in the refrigerator; covered.
After at least 4 hours, preheat your oven to 325°F and use your palms to shape the dough into 1″ balls. Bake on a parchment lined baking sheet for 20 minutes. Remove from pan; cool slightly; then roll in confectioners’ sugar. Store in an airtight container.
XOXO,
Kendallraye
Russian Tea Cookies
Equipment
- Stand Mixer
- Large Mixing Bowl
- Baking Sheets
Ingredients
- 1 cup Butter Salted; At Room Temperature
- 1/3 cup Granulated Sugar
- 2 teaspoons Water
- 2 teaspoons Pure Vanilla Extract
- 2 cups All-Purpose Flour
- 1 cup Pecans Chopped
- 2 cups Confectioners' Sugar
Instructions
- In a stand mixer (with a paddle attachment), cream the butter and sugar. Add the water and vanilla extract; mix thoroughly.
- Slowly add the flour into the stand mixer on low speed. Add the chopped pecans; mix until combined.
- Chill the dough for 4 hours in the refrigerator; covered.
- After at least 4 hours, preheat your oven to 325°F and use your palms to shape the dough into 1" balls.
- Bake on a parchment lined baking sheet for 20 minutes.
- Remove from pan; cool slightly; then roll in confectioners' sugar.
- Store in an airtight container.
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