THE INGREDIENTS LIST:
1 Cup.Of unsalted butter, softened.
1/2 Cup.Of powdered sugar.
2 Tsp.Of pure vanilla extract.
2 1/4 Cups.Of all-purpose flour.
1/4 Tsp.Of salt.
1 Cup.Of chopped pecans or walnuts.
Additional powdered sugar for rolling.
Prepare a baking sheet by lining it with parchment paper and preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius).
Cream the butter that has been softened and the powdered sugar together in a large mixing bowl until the mixture is light and fluffy. Either a hand mixer made of wooden spoons or an electric mixer may be used to accomplish this task.
Stir in the vanilla extract until it is well incorporated into the butter-sugar mixture, then set the mixture aside. After each addition of flour and salt, continue mixing until the ingredients are completely incorporated. Take care not to overmix the ingredients, since this might cause the cookies to become tough.
Incorporate the chopped pecans or walnuts gently. It is important to make sure that they are dispersed uniformly throughout the dough. And then flatten out each part of the dough into a ball about an inch in diameter. Put the balls on the baking sheet that has been prepared, leaving approximately 1 inch of space between each one.
Bake the cookies in an oven that has been warmed for around 12 to 15 minutes, or until the bottoms of the cookies are just beginning to turn brown.
Please allow the cookies to rest on the baking pan for about five minutes so that they may cool somewhat. While they are still hot, give them a little coating of powdered sugar and roll them around. The recognizable “snowball” effect will be produced as a result of this.
Wait until the cookies are totally cold before rolling them in powdered sugar a second time. This will result in a thicker layer of powdered sugar. Place the Russian Tea Balls on a serving tray and arrange them in a decorative pattern. You may keep any leftovers for up to a week in an airtight container in the fridge.