Russian Tea Cakes

Instructions

1. Prepare the dough
   In a large bowl, cream together the softened butter and 1/2 cup powdered sugar until light and fluffy, about 2-3 minutes. Add vanilla extract and mix well. If using, add the almond extract and citrus zest at this stage.
2. Add dry ingredients
   In a separate bowl, whisk together the flour and salt. Gradually add the flour mixture to the butter mixture, stirring just until combined. Fold in the chopped nuts until evenly distributed throughout the dough.
3. Chill the dough
   Cover the dough with plastic wrap and refrigerate for at least 30 minutes. This helps the cookies maintain their shape during baking and enhances the flavor.
4. Shape the cookies
   Preheat oven to 350°F (175°C) and line baking sheets with parchment paper. Roll the chilled dough into 1-inch balls and place about 1 inch apart on the prepared baking sheets.
5. Bake to perfection
   Bake in the preheated oven for 12-15 minutes, or until the bottoms are lightly browned and the cookies are set but not darkened on top. The cookies should remain pale.
6. First sugar coating
   Allow cookies to cool for just 5 minutes on the baking sheet. While still warm (but not hot), gently roll each cookie in powdered sugar and place on a wire rack to cool completely.
7. Final sugar coating
   Once the cookies have cooled completely, roll them in powdered sugar a second time to create the characteristic snowy appearance. This second coating sticks better to cooled cookies and creates the perfect finish.