First, preheat your oven to 400°F. This is crucial for achieving that perfect golden edge on your cookies. Line a rimmed baking sheet with parchment paper or a silicone liner to prevent sticking.
Next, toast your walnuts. Place them in a dry skillet over medium heat for about five minutes, tossing frequently. You want them to become fragrant and lightly golden, which will enhance their flavor.
In a large mixing bowl, cream together the unsalted butter, ½ cup of confectioners sugar, and 1 teaspoon of vanilla until the mixture is smooth and fluffy. An electric hand mixer works wonders here.
Once creamy, add in the all-purpose flour and salt. Mix until no streaks of flour remain. Don’t worry if the dough looks a bit lumpy at this point; it’s a good sign!
Now, fold in the toasted and chopped walnuts using a firm spatula. Ensure they are evenly incorporated into the dough for that delightful nutty crunch in each bite.
Shape the dough into 1-inch balls. A small cookie scoop is handy for this step, making it easier to portion out the dough. Place the balls on the lined baking sheet, making sure they’re at least 1 inch apart.
Bake your cookies in the preheated oven for 12 to 15 minutes. Keep an eye on them; you want the edges to turn golden while the centers remain soft.
Remove the cookies from the oven, and while they’re still warm, roll them in a bowl filled with 1 cup of confectioners sugar. This will give them that signature snowy exterior.
Transfer them to a platter to cool completely. Once they're at room temperature, you can roll them in more powdered sugar for a perfect finish.
Finally, enjoy your freshly made Russian Tea Cakes! Store any leftovers in an airtight container, where they can last up to one week.
