I might just love cookies as much as I love pie, and that’s saying a lot. But okay, let’s admit it. Healthy cookies taste, well, healthy. Not these babies! They are made with REAL, nutrient-dense ingredients, and they’re to die for. Crispy, buttery, scrumptious.
These cookies go by a lot of names – Snow Balls, Mexican Wedding Cookies, Butterballs, and Russian Tea Cakes. But they’ve always been Russian Tea Cookies to me. Ok, enough talking about them; let make them:
Russian Tea Cakes before rolling in sugar.
Do you make these Russian Tea Cookies? What do YOU call them?
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Russian Tea Cookies
These crispy, buttery, scrumptious Russian Tea Cookies are made with REAL, nutrient-dense ingredients, and they’re to die for.
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Ingredients
- 1 cup butter softened
- 1/2 cup organic coconut sugar
- 2 teaspoons pure vanilla extract
- 2 cups organic sprouted whole wheat flour
- 1/4 teaspoon sea salt
- 1 cup organic walnuts soaked, dried and chopped small*
- 1/2 cup organic cane sugar for coating
Instructions
- Preheat oven to 350°F.
- Cream butter, sugar and vanilla.
- Mix in flour and salt until just blended.
- Mix in chopped walnuts.
- Roll into 1" balls and place on cookie sheet an inch or so apart.
- Bake for 12 minutes.
- When cool, roll in organic cane sugar which has been processed in a food processor to make it powdery. Coat with the sugar several times.
Notes
*To soak and dry walnuts: Place 1 cup walnuts and 1 1/2 teaspoons sea salt in a bowl and cover with room-temperature filtered water. Soak 8 hours. Preheat oven to 150°F. Drain nuts and spread in one layer on a baking pan. Dry nuts in oven for 12 – 24 hours stirring occasionally, until very dry and crisp. A dehydrator may be used instead of an oven. Cool, and chop for cookies. This makes the nuts more digestible and oh, so delicious.
