Russian Tea Balls
Melt in your mouth Russian tea cookies with walnuts. Perfect accompaniment for a cup of tea.
Yield
60 servingsPrep
15 minCook
12 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
unsalted, softened |
|
| 2 ¼ | cups |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| 2 | cups |
powdered sugar
sifted |
|
| ¾ | cup |
walnuts
chopped |
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
unsalted, softened |
|
| 532 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 473 | ml |
powdered sugar
sifted |
|
| 177 | ml |
walnuts
chopped |
|
| 5 | ml |
vanilla extract
|
|
Directions
Position rack in center of the oven and preheat to 375℉ (190℃).
In a large bowl combine the butter with ½ cup of the confectioners sugar; beat with an electric mixture until fluffy, about 1 minute.
With a spoon, stir in the vanilla, flour, salt and walnuts to form a stiff dough.
Using about 2 teaspoons of dough for each cookie, shape half the dough by rolling between hands.
Place about 1½ inches apart on an ungreased baking sheet and bake about 12 minutes, until just pale golden on the bottom.
Meanwhile, sift ½ cup of the remaining confectioner's sugar into a 13 by 9 inch pan.
As soon as cookies are removed from the oven, use a spatula to transfer them to the sugar, tossing them around to coat; let the cookies cool completely in the sugar and then sift ¼ cup more sugar over them to coat.
Repeat with the remaining cookie dough, using a cool baking sugar, divided as before, to coat.
