These simple Russian Tea Cakes are an old-fashioned classic. This recipe has been around for ages and goes by many different names (like Snowballs), but whatever you call them they're easy to make with just 7 basic ingredients. Be sure to check out the how-to video!
1cupnuts(115g) finely chopped (measure before chopping) pecans, walnuts, or almonds will work well with this recipe, please see notes
Additional powdered sugar for rolling(about 1 cup/125g)
Preheat oven to 375F (190C) and line a baking sheet with parchment paper. Set aside.
In a large bowl using an electric mixer (or in a stand mixer), beat together butter, powdered sugar, vanilla extract and salt until light, creamy, and well-combined.
In a separate bowl, whisk together flour and cornstarch, then with mixer on low-speed gradually add flour mixture to butter mixture.
Stir until completely combined (mixture may seem dry and crumbly at first but should come together if you just keep mixing!).
Stir in nuts.
Scoop dough into Tablespoon-sized balls and roll between your palms to make round. Place on prepared baking sheet, spacing cookies 1” apart.
Bake in 375F (190C) oven for 8-10 minutes or until the bottoms are just beginning to turn a light golden brown.
Allow cookies to cool on baking sheet for at least 10 minutes then roll in powdered sugar. Enjoy!
For extra flavor you can toast your nuts before chopping and using. To do so, spread them evenly on a baking sheet and bake in a 350F (175C) preheated oven for approximately 8-10 minutes or until nuts smell toasted and fragrant. Allow to cool before chopping and stirring into your dough.You can chop the nuts briefly in a food processor, or use a large knife and go over them in a mincing motion.
Store in an airtight container at room temperature for up to one week.