Low Iodine Classic Russian Tea Cakes

Total time1 hr 15 min

Prep time20 min

Cook time25 min

4.9

(4)

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Ingredients

36 servings

1 cup (2 sticks) unsalted butter, softened
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
½ cup powdered sugar, sifted, plus more for rolling
1 tsp vanilla extract
2 cups all-purpose flour
¼ tsp salt
1 cup finely chopped walnuts or pecans

For rolling

1 cup powdered sugar, for rolling

Instructions

1
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
2
Beat the softened butter and 1/2 cup sifted powdered sugar together in a stand mixer fitted with the paddle attachment (or with a hand mixer) on medium speed until pale and fluffy, about 3 minutes. Add the vanilla extract and mix until combined.

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