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Russian Tea Cakes

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Rating: 5.0/5 (35 votes cast)

 

Russian Tea Cakes

 

 

 

Russian Tea Cakes

 

Christmas just wouldn’t be the same without these delectable little melt-in-your-mouth cookies. Russian Tea Cakes are my absolute favorite cookie, so I need to practice a little self-control. I only make these during the Christmas season, which makes me feel a little better about giving myself permission to indulge. Definitely a sweet annual tradition!

 

 

 

 

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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 confectioners' sugar. This has been one of our family’s favorites for many years.
Russian Tea Cakes
Servings
Cookies
Ingredients
  • 1 cup unsalted butter
  • 1 tsp vanilla extract
  • 6 Tbsp confectioners' sugar
  • 2 cups flour
  • 1 cup finely chopped pecans or walnuts
  • dash salt
  • about 1/2 cup additional confectioners' sugar for rolling the cookies in after they bake
Servings
Cookies
Ingredients
  • 1 cup unsalted butter
  • 1 tsp vanilla extract
  • 6 Tbsp confectioners' sugar
  • 2 cups flour
  • 1 cup finely chopped pecans or walnuts
  • dash salt
  • about 1/2 cup additional confectioners' sugar for rolling the cookies in after they bake
Russian Tea Cakes
Instructions
Preheat oven to 350° F.
  1. Cream the butter and vanilla together until smooth.
  2. In a separate bowl, combine the 6 Tbsp confectioners' sugar with the flour. Add to the butter mixture and stir just until everything is well combined. Be sure the flour is well incorporated. Stir in the chopped nuts.
  3. Roll dough into 1-inch balls and set on an ungreased cookie sheet about 2 inches apart.
  4. Bake for about 12 minutes until cookies are set and the bottoms are just beginning to turn golden-brown.
  5. While still warm, gently roll the cookies in confectioners' sugar and set on a piece of parchment paper or waxed paper to cool. Once the cookies have cooled completely, roll in confectioners' sugar a second time. Store in an airtight container.
Recipe Notes

You can use pecans or walnuts with this recipe, but I usually use pecans to make Russian Teacakes; this is just a personal preference. Whichever type of nuts you choose, it's important to make sure that they are chopped as fine as possible.

 

 

 

 

Russian Tea Cakes, 5.0 out of 5 based on 35 ratings
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