Every year, around the Christmas season, my family and I make cookies. I will admit that we are no experts when it comes to baking cookies around the holiday, but we do like to offer a few varieties to the kids, and have them help along the way. For some odd reason, the cookie I make every year is the Russian tea ball, or often referred to as a Russian tea cake.
I grew up with them, as many of you probably have, and when my wife and I first got married, I realized that they were one of her favorite holiday cookies. That is big news as many of my wife’s cousins bake up and amazing plate of cookies during the holiday season. I’m not kidding when I say this, but they probably have twenty different types of cookies, that they have baked, on a large holiday platter, that they typically deliver during the holiday season. So the Russian tea ball is one of my wife’s favorites? I can see why, as when you bite into these cookies, they are tender, have a bit of texture, and just a nice balance of sweetness. A cookie that just reminds you of the holiday season.
Let’s get started.
- 1 cup unsalted butter, softened at room temperature
- 1 1/2 cups of powdered sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 1/4 cups of all purpose flour
- 3/4 cups of chopped walnuts
Begin by adding the butter, vanilla extract, and 1/2 cup of the powdered sugar to a mixing bowl. Mix well until it is nice an creamy. To another bowl, combine the salt and flour, and gradually add this to the butter mixture. When everything is combined, fold in the walnuts.
Roll these into about 1-2 inch balls, depending on your preference, and place on an ungreased baking sheet, in a preheated 350 degree oven, for approximately 10 minutes. They should be firm, but not golden brown. Carefully remove them from the pan, let them cool down for a few minutes, then with the remaining cup of powdered sugar, roll the balls to coat. Place them on a plate to let cool. Before you want to serve them, roll them in more sugar for an added holiday bonus.