Best 20 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 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.

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.

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.

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.

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.

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

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.

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!).

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.

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 WITH CHOCOLATE

Steps:

• Cream buter and sugar. Add vanilla.
• Gradually beat in flour (and nuts).
• Stir in 1 1/2 cups chocolate chips. Shape into balls.
• Bake at 350° for 10-12 minutes or until golden on the bottoms.
• Cool and drizzle with remaining melted chocolate chips.

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.

GLUTEN-FREE RUSSIAN TEA CAKES

Steps:

• Heat oven to 400°F. In large bowl, mix butter, 1/2 cup powdered sugar, the vanilla and egg. Stir in Bisquick™ mix and nuts until dough holds together.
• Shape dough into 1-inch balls. On ungreased cookie sheets, place balls about 1 inch apart.
• Bake 9 to 11 minutes or until set but not brown. Immediately remove from cookie sheets to cooling racks. Cool slightly.
• Roll warm cookies in powdered sugar; place on cooling racks to cool completely. Roll in powdered sugar again.

RUSSIAN TEA CAKES

Steps:

• Mix the butter, 1/2 cup powdered sugar and vanilla thoroughly. Sift in the flour and the salt, stirring until combined (it will be sticky). Mix in the nuts. Place the dough on some plastic wrap and shape into a ball. Wrap and chill in the refrigerator for about 20 minutes.
• Preheat oven to 400 degrees. Roll dough into 1 inch balls and place on a cookie sheet (cookies don't spread). Bake 10-12 minutes, or until set but not brown. While still warm, roll in the remaining powdered sugar. Set aside to cool, and then roll them one more time in the sugar before serving.

RUSSIAN TEA CAKES (NO NUTS)

Steps:

• Preheat oven to 400°F Mix butter, sugar, and vanilla or almond extract throughly. Mix in flour and salt.
• Roll dough into 1-inch balls and dip the tops in the colored sugar crystals. Place on greased baking sheet. (Cookies don't spread.) Bake 10 minutes or until set but not brown. Cool.

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:

• 1. Preheat oven to 325 degrees.
• 2. Cream butter in a large mixing bowl. Add the vanilla.
• 3. Gradually add 1/2 cup confectioners' sugar. Beat until light and fluffy.
• 4. Sift the flour. Measure, then sift again with the salt. Add gradually to the butter mixture.
• 5. Add the pecans and mix well.
• 6. Shape the dough into 1-inch balls and place 2 inches apart on ungreased baking sheets.
• 7. Bake for 20 minutes or until edges are very lightly browned.
• 8. Remove the cookies from the baking sheets. After 5 minutes, roll in powdered sugar while still hot.
• 9. Cool completely and roll again in powdered sugar before serving.
• 10. Store in covered container.