Russian Tea Cakes with Chocolate
Indulge in the delicate sweetness of Russian Tea Cakes with Chocolate, a melt-in-your-mouth cookie recipe that's as elegant as it is irresistible. These buttery, bite-sized treats are made with finely chopped pecans or walnuts for a nutty crunch and studded with rich mini chocolate chips or dark chocolate for a decadent twist on the classic. Rolled in a snowy coating of powdered sugar, they boast an irresistibly soft texture and a touch of chocolatey sweetness in every bite. Perfect for holiday cookie trays, afternoon tea, or as a delectable homemade gift, these easy-to-make confections come together in just over 30 minutes and will be a surefire hit with chocolate and dessert lovers alike!
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Recipe Information
Ingredients
- 226 grams unsalted butter
- 90 grams powdered sugar
- 2 teaspoons pure vanilla extract
- 240 grams all-purpose flour
- 120 grams finely chopped pecans or walnuts
- 100 grams mini chocolate chips or finely chopped dark chocolate
- 120 grams powdered sugar for coating
Instructions
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a large mixing bowl, cream together the unsalted butter and powdered sugar using a hand mixer or stand mixer on medium speed until light and fluffy, about 2 minutes.
Add the vanilla extract and mix until combined.
Gradually incorporate the all-purpose flour into the butter mixture, mixing on low speed until a dough forms.
Fold in the finely chopped nuts and mini chocolate chips or dark chocolate by hand, ensuring they are evenly distributed.
Using a tablespoon or a small cookie scoop, form the dough into 1-inch balls and place them about 1 inch apart on the prepared baking sheet.
Bake in the preheated oven for 12-14 minutes, or until the edges are lightly golden. Do not overbake; the cookies should remain soft and delicate.
Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer them to a wire rack.
Once the cookies are cool enough to handle but still slightly warm, roll them generously in powdered sugar to coat.
Let the cookies cool completely and, if desired, roll them again in powdered sugar for extra coverage before serving.
Nutrition Facts
Calories |
3022 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.8 g | 147% | |
| Saturated Fat | 24.7 g | 123% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 42 mg | 2% | |
| Total Carbohydrate | 464.3 g | 169% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 256.7 g | ||
| Protein | 44.3 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 187 mg | 14% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 1096 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
