Best 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:

• 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.

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:

• Preheat the oven to 325 degrees F.
• Cream butter in a large mixing bowl. Add the vanilla then gradually add the 1/2 cup confectioners' sugar, beating until light and fluffy. Sift the flour, measure, then sift again with the salt. Add gradually to the butter mixture. Add the pecans and mix well.
• Shape the dough into 1-inch balls and place 2 inches apart on ungreased baking sheets. Flatten slightly using the bottom of a glass, then bake for 20 minutes, or until edges are very lightly browned. Remove the cookies from the baking sheets and roll in powdered sugar while still hot. Cool on wire racks and roll cookies again in powdered sugar before serving.
• Once they are completely cooled, cookies may be stored in airtight containers for up to 1 week.

RUSSIAN TEA CAKES

Steps:

• Preheat oven to 325 degrees with racks in the upper and lower third positions.
• In a medium bowl, whisk together flours and salt. Set aside.
• In the bowl of a stand mixer fitted with with paddle attachment, or in a large bowl with an electric hand mixer, cream butter and 1/2 cup sugar on medium-high until light and fluffy, about 2 minutes. Beat in vanilla and almond liqueur until fully combined. Add flour mixture; beat until combined.
• Using 1 rounded teaspoon of dough per cookie, roll into balls with the palms of your hands; place onto two parchment-lined baking sheets, 1 inch apart. Bake, rotating halfway through, until cookies are set and just turning golden around the edges, about 16 minutes.
• Remove from oven and let cookies cool slightly on baking sheets, about 5 minutes. Meanwhile, add remaining 1 cup sugar to a medium bowl. When cool enough to handle, roll a few cookies at a time in the bowl of sugar to coat. Transfer to a rack to cool completely, about 30 minutes. Roll cookies in sugar again until thoroughly coated. Cookies can be stored in an airtight container at room temperature for up to 5 days.

WEDDING COOKIES (SNOWBALLS, RUSSIAN TEA CAKES)

Steps:

• Blend softened butter with powdered sugar. Add vanilla.
• Mix in salt, baking powder, flour and chopped pecans.
• Form dough into 1 inch balls or flattened cookies and place on an ungreased cookie sheet.
• Bake in a 325 degree oven for 12 minutes, until firm but not brown. While hot roll in powdered sugar. Let cool and roll again in powdered sugar.

CHEF JOHN'S RUSSIAN TEA CAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Arrange rack in center position of oven.
• Place butter, 1/3 cup packed powdered sugar, walnuts, salt, and vanilla in a bowl. Top with the flour. Mix with your clean hands until the dough starts to clump up. Keep mixing by hand until all the flour and clumps of butter are evenly mixed into the dough and it can be easily formed into balls.
• Scoop out dough and roll by hand into uniformly round balls, just slightly larger than 1 inch. Place on a rimmed baking sheet lined with a silicone baking mat about 2 inches apart.
• Bake in preheated oven until lightly golden, 15 to 25 minutes depending on the size of the cookies.
• Let cool exactly 5 minutes then roll in remaining 1 cup confectioners' sugar. Let cookies cool completely and toss them again in the confectioners' sugar.

EASY RUSSIAN TEA CAKES

Steps:

• Heat oven to 350°F.
• In large bowl, mix cookie mix, flour, melted butter and egg with spoon until soft dough forms. Stir in pecans. Press firmly to shape dough into 1 1/4-inch balls. Place 1 inch apart on ungreased cookie sheets.
• Bake 10 to 12 minutes or until set but not brown. Cool 2 minutes on cookie sheet; remove to cooling rack. Cool 5 minutes. In small bowl, place powdered sugar. Roll each warm cookie in powdered sugar, and place on cooling rack. Cool completely, at least 20 minutes.
• Roll cookies again in powdered sugar to coat. Store covered at room temperature.

PECAN PUFFS (AKA MEXICAN WEDDING CAKES OR RUSSIAN TEA CAKES)

Steps:

• Cream butter, add sugar and remaining ingredients.
• Roll into small balls, and place on cookie sheet.
• Bake in 325 F oven for 30 minutes.
• Roll balls into powdered sugar when hot, and again when cool.
• Note: These cookies taste best when thoroughly cooled (ie best served the next day--if you can wait!).

RUSSIAN TEA CAKES

Steps:

• In a large bowl mix together the cookie dough and the pecans. Cover and refrigerate until firm, about 1 hour.
• Preheat the oven to 350 degrees F.
• Form 1-inch balls from the chilled dough and place them 2 inches apart on cookie sheets. Bake until the edges of the cookies start to brown, 12 to 15 minutes. Remove from the oven and place on a wire rack to cool for about 5 minutes.
• While the cookies are cooling, line another cookie sheet with wax paper. Sprinkle 1 cup of the confectioners' sugar on the bottom of the sheet and place the slightly cooled cookies on top of the sugar. Place the remaining 1 cup of confectioners' sugar in a passe or fine sieve and then sprinkle over the tops of the cookies.
• Preheat the oven to 350 degrees F.
• In a large bowl, stir together the flour and baking powder. In a standing mixer with a paddle attachment, cream the butter with sugar until fluffy and light. Mix in the eggs, almond extract, and vanilla extract. Turn down the mixer and slowly add the flour mixture, a third at a time to make a stiff dough. Divide the dough into 4 pieces. Use 2 pieces to make cut out cookies, and the other half for the Russian Tea Cakes.
• For the cut out cookies: On a lightly floured surface roll out a portion of cookie dough to 1/4-inch thick. Cut out shapes using cookie cutters. Place the cookies on lightly greased or nonstick cookie sheets. Bake until lightly golden, about 10 minutes, rotating cookie sheet halfway through the cooking time. Cool on pans about 5 minutes, and then transfer to wire racks and cool completely.

CHOCOLATE-FILLED RUSSIAN TEA CAKES

Steps:

• Heat oven to 400°F. In large bowl, beat butter, 1/2 cup powdered sugar and the vanilla with electric mixture on medium speed until well mixed. On low speed, beat in flour, salt and walnuts.
• For each cookie, shape scant measuring tablespoonfuls dough around chocolate star to make 1-inch ball; place 2 inches apart on ungreased cookie sheets.
• Bake 12 to 15 minutes or until set and bottoms begin to turn golden brown. Meanwhile, in small bowl, mix sugar coating ingredients.
• Immediately remove cookies from cookie sheets; roll in sugar coating. Cool completely on cooling racks, about 30 minutes. Roll in sugar coating again.

RUSSIAN TEA CAKES / MEXICAN WEDDING CAKES (COOKIES)

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Line 2 baking sheets with parchment paper. Set aside.
• Toast nuts. Place nuts on a separate baking sheet and bake for about 8 minutes (or until lightly brown and fragrant) in a 350 degree F oven. Cool.
• Once the nuts have cooled completely place them, along with 2 tablespoons of the flour for the recipe, into your food processor, fitted with a metal blade, and process until they are finely ground (but not a paste). Or the nuts can be hand chopped until very fine. Set aside.
• In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugar until light and fluffy (about 2 minutes).
• Beat in the vanilla extract.
• Add the remaining flour and salt and beat until combined.
• Stir in the nuts.
• Cover and refrigerate the dough for about 1 hour or until firm.
• Once the dough is firm, form the dough into 1 inch (2.54 cm) balls and place 2 inches (5 cm) apart on the prepared baking sheets.
• Bake about 12-15 minutes, or until the edges of the cookies start to brown.
• Remove from oven and place on a wire rack to cool for about 5 minutes.
• Roll the semi-cool cookies in the sifted powdered sugar and return to rack to cool completely.
• Store in airtight container for up to 10 days.

MEXICAN WEDDING CAKES AKA RUSSIAN TEA CAKES

Steps:

• 1. Preheat oven to 325 degrees. In a large bowl, with a fork or pastry blender cream butter and sugar until light and fluffy. Beat in vanilla. Gradually add flour and mix well. Stir in pecans. Shape tablespoonfuls into 2 inch balls (or slightly smaller). Place 2 inches apart on ungreased baking sheets. Bake at 325 degrees for 12-15 minutes or until lightly browned. Roll warm cookies in confectioners' sugar. Cool on wire racks.
• 2. NOTE: If cookies tend to spread in the oven, instead of remaining in ball shape, chill dough thoroughly before baking and check oven temperature.

RUSSIAN TEA CAKES

Steps:

• Sift flour and salt together. Using electric mixer, cream butter in large bowl until light. Gradually add 1/2 cup sugar and beat until fluffy. Add vanilla. Mix in dry ingredients in 3 batches. Mix in hazelnuts. Refrigerate at least 1 hour or up to 12 hours.
• Preheat oven to 400°F. Form dough into 1-inch balls. Space 1 inch apart on ungreased cookie sheet. Bake until just firm to touch, about 15 minutes. Transfer to rack and cool slightly. Roll in powdered sugar. Cool completely. Roll cookies in powdered sugar again. Store in airtight container.

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.

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:

• 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.

SECRET KISS COOKIES/RUSSIAN TEA CAKES WITH A TWIST

Steps:

• 1. Beat butter, granulated sugar and vanilla in large bowl until fluffy.
• 2. Add flour and walnuts and beat on low speed of mixer until well blended.
• 3. Cover and refrigerate 1 to 2 hours or until dough is firm enough to handle.
• 4. Heat oven to 375°F.
• 5. Shape about 1 tablespoon of dough around each hersheys kiss and roll to make ball. (Make sure chocolate is completely covered) Put cookies on ungreased cookie sheet.
• 6. Bake 10 to 12 minutes or until cookies are set but not brown.
• 7. Cool slightly. While cookies are still slightly warm, roll them in powdered sugar. Cool completely. (I roll mine again after cooled)
• 8. If you prefer you can mix together cocoa and powdered sugar and roll them in that.

RUSSIAN TEA CAKES II

Steps:

• Cream the butter and sugar together. Add the yolk, cream and vanilla. Beat well. Add the nuts, flour and baking powder.
• Chill the dough for about 1 hour.
• Preheat oven to 350 degrees F (180 degrees C).
• Mold dough into little round balls. Place on ungreased cookie sheets and bake for 12 minutes.
• As you take the balls off of the cookies sheet, drop them into a bowl of confectioner's sugar. Roll them around until they are completely covered. Remove and cool on a rack.

RUSSIAN TEA BALLS (MEXICAN WEDDING CAKES)

Steps:

• Preheat oven 400; Cream butter and sugar till light and fluffy. Add water and vanilla. Gradually add flour, nuts beating well Roll into 1 inch balls. Place 1 inch apart on ungreased cookie sheet Bake at 400 for 10 min. till light brown on bottom Cool on wire racks about 10 min Then roll in 1 cup of confectioners' sugar. When completely cool, roll again in sugar.