Best Buttery Russian Tea Cakes Recipes

RUSSIAN TEA CAKES I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream butter and vanilla until smooth. Combine the 6 tablespoons confectioners' sugar and flour; stir into the butter mixture until just blended. Mix in the chopped walnuts. Roll dough into 1 inch balls, and place them 2 inches apart on an ungreased cookie sheet.
• Bake for 12 minutes in the preheated oven. When cool, roll in remaining confectioners' sugar. I also like to roll mine in the sugar a second time.

RUSSIAN TEA CAKES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in vanilla. Combine dry ingredients; gradually add to creamed mixture. Stir in nuts. Cover and refrigerate for 1-2 hours. , Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 12-13 minutes. Roll in confectioners' sugar while still warm. Cool on wire racks.

RUSSIAN TEA CAKES

Steps:

• Heat oven to 400°F.
• Mix butter, 1/2 cup powdered sugar and the vanilla in large bowl. Stir in flour, nuts and salt until dough holds together.
• Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet.
• Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on wire rack.
• Roll warm cookies in powdered sugar; cool on wire rack. Roll in powdered sugar again.

BUTTERY RUSSIAN TEA CAKES

Steps:

• Heat oven to 400°F.
• Mix margarine, 1/2 C powdered sugar, and the vanilla.
• Stir in flour, salt, and nuts.
• Shape dough into 1-inch balls.
• Place on ungreased cookie sheet.
• Bake until set, but not brown, 8 to 9 minutes.
• Roll in powdered sugar while warm; cool.
• Roll in powdered sugar again.

RUSSIAN TEA CAKES

Steps:

• Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or silpat mat.
• In a medium sized mixing bowl cream together the butter, and vanilla extract.
• Next, in a separate bowl whisk the 6 Tbsp of confectioners sugar and the flour together. Then add the dry ingredients into the creamed butter. Mix until you have a shaggy dough.
• Add the chopped walnuts, then fold them into the dough
• Using your hands roll into 1-inch balls and place on a baking sheet with 2 inches of spacing between cookies.
• Bake at 350°F (175°C) for 10 to 12 minutes - just until the bottom browns a little and the top no longer looks raw.
• Remove from the oven and transfer to a wire rack to cool completely. When the cookies are cool, roll them in confectioners sugar then serve.

RUSSIAN TEA CAKES

Steps:

• First, brown the butter: Place the butter in a medium saucepan over low heat to cook. Check it after about 7 minutes; it should be a medium-brown color, not too light but not too burnt. Once it reaches that color, take it off the heat and let it cool. Refrigerate to continue to cool for about 30 minutes.
• Preheat the oven to 350 degrees F. Line 3 half sheet pans with parchment paper.
• Add the cold browned butter, flour, powdered sugar, salt, vanilla extract and cinnamon to a food processor; process until light and fluffy. Transfer to a large bowl. Add the walnuts and mix with a rubber spatula until combined.
• Using a small ice cream scoop, portion 48 mounds of the dough onto your prepared sheet pans, spacing them 2 inches apart. Place in the freezer to cool for 15 minutes.
• Bake until the cookies are firm and smell nutty and toasty, 15 to 18 minutes. Rotate the pans 180 degrees halfway through baking.
• Meanwhile, place additional powdered sugar in another large bowl. Once the cookies are out of the oven, let cool for exactly 6 minutes 30 seconds then toss in the powdered sugar. Enjoy!

RUSSIAN TEA CAKES III

Steps:

• Combine all ingredients, mix well.
• Refrigerate dough until chilled.
• Roll dough into 1 inch balls and bake for 15 minutes in a preheated 350 degree F (175 degrees C) oven.
• Once baked, roll while still hot in confectioners' sugar until coated. Let cool. Lightly dust with more confectioners' sugar.

RUSSIAN TEA CAKES

Steps:

• Heat oven to 400 degrees F.
• Beat butter, 1/2 cup powdered sugar and the vanilla in large bowl with electric mixer on medium speed, or mix with spoon.
• Stir in flour and salt.
• Stir in nuts.
• Shape dough into 1-inch balls.
• Place about 2 inches apart on ungreased cookie sheet.
• Bake 8 to 9 minutes or until set but not brown.
• Immediately remove from cookie sheet; roll in powdered sugar.
• Cool completely on wire rack.
• Roll in powdered sugar again.