Finely chop your walnuts into about 1/4-inch pieces—this creates a better texture than finely ground nuts, giving the cookies a pleasant crunch. If you'd like, lightly toast them in a dry skillet over medium heat for 2-3 minutes to deepen their flavor, which I find really elevates these delicate lemon cakes. Zest your lemon finely and squeeze the juice fresh. Have your flour measured and ready, and ensure your butter is truly softened to room temperature (about 70°F) for proper creaming.

In a mixing bowl, cream the softened butter and powdered sugar together for about 2-3 minutes until light and fluffy. This incorporates air and creates a tender crumb in the final cookies. Add the fresh lemon juice and mix until fully incorporated, then add the flour and mix until just combined—be careful not to overwork the dough, as this can make the cookies tough.

Gently fold the chopped walnuts and lemon zest into the dough from Step 2 until evenly distributed. The dough should be slightly crumbly but hold together when pressed. Roll the dough into 1-inch balls—I like to chill my hands slightly under cold water first, as this prevents the dough from sticking and makes rolling much easier and faster.

Place the dough balls evenly on a parchment-lined baking sheet, spacing them about 1 inch apart. Bake at 350°F for 15-18 minutes, until the cookies are lightly golden on the bottom and set but still very pale on top—they should look almost underbaked when you remove them. The residual heat will continue to cook them slightly as they cool.

Remove the cookies from the oven and let them cool for just 2-3 minutes on the baking sheet—they need to be warm but cool enough to handle. Working quickly, generously roll each cookie in powdered sugar until fully coated. Let them cool completely on a wire rack for about 10 minutes, then roll them again in fresh powdered sugar for a thick, luxurious coating. This double-rolling technique creates the signature snowy appearance these Russian tea cakes are known for.