Soy-Free Russian Tea Cakes (for Breakfast!)

Ingredients

• 2 cups All-Purpose Flour
• 1 cup Butter
• 1/2 cup Powdered Sugar
• 1 tsp Vanilla Extract
• 1/4 tsp Pinch of Salt
• 1/2 cup Finely Chopped Pecans or Walnuts (optional)
• 1/2 cup Powdered Sugar (for coating)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 175°C.
2. 2In a large mixing bowl, combine the 1 cup of Butter and the 1/2 cup of Powdered Sugar (for dough). Beat them together with an electric mixer or whisk until the mixture is light in color and fluffy in texture, about 2-3 minutes.
3. 3Add the 1 tsp of Vanilla Extract and the 1/4 tsp Pinch of Salt to the creamed butter mixture. Mix until just combined.
4. 4Gradually add the 2 cups of All-Purpose Flour to the bowl, mixing on low speed or by hand until the flour is just incorporated and a soft dough forms. If using, stir in the 1/2 cup of Finely Chopped Pecans or Walnuts until evenly distributed.
5. 5Take small portions of the dough and roll them between your palms to form 2.54 cm balls. Place these balls about 2.54 cm apart on an ungreased baking sheet.
6. 6Bake the tea cakes in the preheated oven at 175°C for 10 to 12 minutes, or until the edges are lightly golden brown and the centers appear set.
7. 7Remove the baking sheet from the oven and let the tea cakes cool on the sheet for 5 minutes. While still warm, gently roll each tea cake in the 1/2 cup of Powdered Sugar (for coating) until fully covered. Transfer them to a wire rack to cool completely. Once fully cooled, roll each tea cake in the remaining powdered sugar again for a thicker coating.

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