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Russian Tea Cakes

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Rating: 5.0/5 (23 votes cast)

 

Russian Tea Cakes

Russian Tea Cakes

 

Russian Tea Cakes

Russian Tea Cakes or Mexican Wedding Cakes; whatever you call them, they are delicious. These little cookies bake up light and tender with a buttery cookie that is rolled in confectioner’s sugar. This has been one of our family’s favorites for many years.


Ingredients:

1 cup butter, unsalted (2 sticks)
1 tsp vanilla extract
6 T confectioner’s sugar
2 c flour
1 c finely chopped pecans or walnuts
dash salt
about 1/2 c additional confectioner’s sugar for coating the cookies after they bake

 

Directions:

  1. Preheat oven to 325 F.
  2. Cream the butter and vanilla together until smooth.
  3. In a separate bowl, combine the 6T confectioner’s sugar and flour. Add to the butter mixture and stir just until it is all well combined. Be sure the flour is well incorporated. Stir in the chopped nuts.
  4. Roll dough into 1-inch balls and set on ungreased cookie sheet about 2 inches apart.
  5. Bake for about 12 minutes until cookies are set and bottoms are just beginning to turn golden-brown.
  6. While still warm, roll in confectioner’s sugar and set on a piece of parchment paper or waxed paper to cool. Once the cookies have cooled completely, roll in confectioner’s sugar a second time.
  7. Store in an airtight container.

 

Preparation time: 5 minute(s)

Cooking time: 12 minute(s)

5 : ★★★★★ 1 review(s)

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Finely Chopped Pecans

Chop pecans very fine

 

You can use pecans or walnuts, but we prefer to make our Russian Teacakes with pecans. This is just a personal preference; in fact, you could even try pistachios or hazelnuts for a totally unique taste. The main thing to keep in mind is that you want your nuts chopped as fine as possible.

 

 

 

 

Russian Tea Cake Dough

Russian Tea Cake Dough

When combining the dough, be sure the dry ingredients are well blended into the butter mixture, but do not over mix. Stir in the nuts. Dough might be a little crumbly, but it should come together nicely as you roll the balls. The secret is to handle them gently and not to put too much pressure on them.

Once the Russian Teacakes come out of the oven, you need to be extremely gentle in how you handle them. Too much pressure and they will crumble as you try to roll them in the confectioner’s sugar. A very light touch is all you need.

 

 

Russian Tea Cakes, 5.0 out of 5 based on 23 ratings
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