Whether it's wintertime or you just find yourself craving these powdered treats, turn to our tasty recipe for Russian Tea Cakes for an impressive dessert.
What You Need
Original recipe yields 36 servings
1-1/2 cups butter, softened
1-1/2 cups powdered sugar, divided
1-1/2 tsp. vanilla
3 cups flour
1-1/2 cups finely chopped PLANTERS Walnuts
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Let's Make It
Heat oven to 350°F.
Beat butter, 3/4 cup sugar and vanilla in large bowl with mixer until light and fluffy. Gradually add flour, beating on low speed after each addition until blended. Add nuts; mix well.
Shape dough into 72 (1-inch) balls. Place, 1-1/2 inches apart, on baking sheets.
Bake 14 to 15 min. or until bottoms are lightly browned. Cool 5 min. on baking sheets. Roll warm cookies, 1 at a time, in remaining sugar in small bowl until evenly coated; place on wire racks. Cool completely.
Place cookie dough on parchment-covered baking sheets to prevent cookies from sticking to pans and to help keep baking sheets clean between batches.
Recipe can be halved to make 3 dozen cookies or 18 servings, 2 cookies each. FYI, half of 3/4 cup is 6 Tbsp. (The amount of powdered sugar to be added to the cookie dough.)
How to Store
Store in tightly covered container at room temperature.
Make it Easy
Use a blender or food processor to finely chop the nuts. Just be careful not to overprocess them or you'll end up with nut butter!
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 14g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
36 servings, 2 cookies each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.