Russian Tea Cakes Recipe (Snowball Cookies)

Butter: Provides the rich, creamy base for the cookies.

Powdered sugar: Used for both sweetening the dough and coating the cookies.

All-purpose flour: Forms the structure of the cookies.

Walnuts or Pecans: Adds a nutty flavor and texture.

Vanilla extract: Enhances the overall flavor.

Salt: Balances the sweetness and enhances the flavors.

When creaming together the butter and powdered sugar, ensure the butter is softened but not melted. This will help achieve a light and fluffy texture, which is crucial for the delicate crumb of the Russian Tea Cakes. Additionally, when incorporating the flour and salt, mix until just combined to avoid overworking the dough, which can result in tough cookies. For an even distribution of the chopped nuts, you can lightly toast them before adding to the dough to enhance their flavor.

• butter - Substitute with margarine: Margarine can be used as a direct replacement for butter in baking, providing a similar texture and moisture content.

• butter - Substitute with coconut oil: Coconut oil can be used for a dairy-free option, giving a slight coconut flavor and maintaining the necessary fat content.

• powdered sugar - Substitute with granulated sugar blended: Blend granulated sugar in a blender until it reaches a powdery consistency to mimic powdered sugar.

• powdered sugar - Substitute with coconut sugar blended: For a healthier alternative, blend coconut sugar to a fine powder, though it will impart a slight caramel flavor.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour can be used for a more nutritious option, though it may result in a denser cookie.

• all-purpose flour - Substitute with gluten-free flour blend: For a gluten-free version, use a 1:1 gluten-free flour blend to maintain the texture and structure.

• walnuts - Substitute with almonds: Finely chopped almonds can replace walnuts, providing a similar crunch and nutty flavor.

• walnuts - Substitute with sunflower seeds: For a nut-free option, finely chopped sunflower seeds can be used, offering a similar texture.

• vanilla extract - Substitute with almond extract: Almond extract can be used for a different but complementary flavor profile.

• vanilla extract - Substitute with maple syrup: Maple syrup can add a unique sweetness and depth of flavor, though it may slightly alter the texture.

• salt - Substitute with sea salt: Sea salt can be used in place of regular salt, providing a slightly different mineral content and flavor.

• salt - Substitute with kosher salt: Kosher salt can be used as a direct replacement, though you may need to adjust the quantity slightly due to its coarser texture.

• To keep your Russian Tea Cakes fresh, store them in an airtight container at room temperature. They will stay delicious for up to a week.

• If you want to extend their shelf life, place the cookies in an airtight container and refrigerate them. This will keep them fresh for about two weeks.

• For longer storage, you can freeze the snowball cookies. Arrange them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container. They can be frozen for up to three months.

• When you're ready to enjoy the frozen cookies, let them thaw at room temperature. If desired, roll them in additional powdered sugar to refresh their snowy appearance.

• To prevent the cookies from sticking together during freezing, you can place a piece of parchment paper between each layer of cookies in the container.

• If you prefer to freeze the dough instead of the baked cookies, roll the dough into balls and place them on a baking sheet. Freeze until solid, then transfer to a freezer-safe bag. When ready to bake, place the frozen dough balls on a baking sheet and bake as directed, adding a couple of extra minutes to the baking time.

• Always label your containers with the date to keep track of how long the cookies have been stored.

• Preheat your oven to 300°F (150°C). Place the Russian Tea Cakes on a baking sheet lined with parchment paper. Warm them for about 5-7 minutes, or until they are just heated through. Be careful not to overheat, as they can dry out quickly.

• For a quicker method, use a microwave. Place a few cookies on a microwave-safe plate and cover them with a damp paper towel. Heat on medium power for 10-15 seconds. This will help retain their moisture and keep them from becoming too hard.

• If you prefer a more traditional approach, you can use a toaster oven. Set it to 300°F (150°C) and place the cookies inside for about 5 minutes. This method helps maintain their delicate texture.

• For an unconventional but effective method, use a steamer. Place the cookies in a steamer basket lined with parchment paper. Steam for 1-2 minutes, just until they are warmed through. This method helps keep them moist and soft.

• If you have an air fryer, set it to 300°F (150°C) and place the cookies in the basket. Heat for 3-4 minutes, checking frequently to ensure they don’t overcook. This method can give them a slightly crisp exterior while keeping the inside tender.

• Oven: Used to bake the cookies at the specified temperature of 350°F (175°C).

• Baking sheet: A flat sheet used to place the cookie dough balls on for baking.

• Parchment paper: Lining for the baking sheet to prevent the cookies from sticking.

• Large mixing bowl: Used to cream together the butter and powdered sugar and mix the other ingredients.

• Electric mixer: Helpful for creaming the butter and powdered sugar until light and fluffy.

• Measuring cups: Used to measure out the ingredients accurately.

• Measuring spoons: Used to measure smaller quantities like vanilla extract and salt.

• Spatula: Useful for stirring in the vanilla extract and mixing the dough.

• Cooling rack: Allows the cookies to cool evenly after baking.

• Small bowl: Used to hold the remaining powdered sugar for rolling the cookies.

• Sifter: Optional, but can be used to ensure the powdered sugar is lump-free for coating.

• Cookie scoop: Optional, but can help in forming evenly sized 1-inch dough balls.

• Knife: Used to finely chop the walnuts or pecans.

• Cutting board: Surface for chopping the nuts.

Pre-measure ingredients: Measure and prepare all ingredients before starting. This will streamline the baking process.

Use a food processor: Quickly chop nuts using a food processor to save time.

Soften butter quickly: Cut butter into small pieces and let it sit at room temperature for faster softening.

Double batch: Make a double batch of dough and freeze half for future use.

Efficient rolling: Use a small cookie scoop to portion out the dough evenly and quickly.

Cooling rack placement: Place the cooling rack near the oven to minimize transfer time.