Russian tea cookies, also known as "Pechene", are a staple in Russian cuisine, often served with tea or as a sweet treat. These cookies have a rich history, dating back to the 19th century, and are known for their distinctive crescent shape and delicate, crumbly texture. With a combination of butter, flour, sugar, and nuts, these cookies offer a delightful balance of flavors. Whether you are looking for a traditional recipe or a more contemporary twist, this article will guide you through the steps to create the perfect Russian tea cookies.
Check out the recipes below so you can choose the best recipe for yourself!
RUSSIAN TEA COOKIES
I got this recipe from a friend, and as always, I changed a few things. Her recipe called for melted butter, but I liked the texture better when it was softened, not melted. It's not "traditional," but when in Hawaii, you just gotta use macadamia nuts. But I like the a mix of pecans and walnuts the best if there are no mac nuts. These cookies are so simple to make and use basic ingredients and are a staple in my holiday goody containers. My nephews love to help me make these, because they know they get to make a mess when they roll them in powdered sugar. I like to make them bite-sized, since the big ones make a mess if you don't pop the whole thing in your mouth! The smallest cookie scooper I have is 25 mm, and they come out about less than half the size of a regular cookie scooper. The little guys bake for 7-8 minutes.
Provided by caffeine junkie
Categories Dessert
Time 25m
Yield 4 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. In a large bowl, cream butter and 1/2 cup powdered sugar until smooth. Add almond and vanilla extracts. Slowly add flour and salt to butter mixture, and mix until incorporated. Mix in pecans and walnuts.
- Use a cookie scooper to scoop the dough and then roll into balls (or use your hands to form 1" balls). Bake for 10-12 minutes. (These cookies barely brown, so if they don't look done, it's okay!).
- Roll in powdered sugar while still warm, and roll again when cool.
WEDDING COOKIES (SNOWBALLS, RUSSIAN TEA CAKES)
POPULAR cookies at parties, weddings or on a cookie tray. They melt in your mouth! Very impressive and addictive! I have been making these cookies for 45 years. These are also the same cookies that our dear "Meme" calls butter balls. Yield is approximate as it depends on how large you form each cookie. I have never known anyone to not like this cookie! I have always used real butter for this recipe.
Provided by Seasoned Cook
Categories Dessert
Time 27m
Yield 30 cookies
Number Of Ingredients 8
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.
TROPICAL HAWAIIAN SNOWBALLS (HAWAIIAN-STYLE RUSSIAN TEA COOKIES)
These delicious cookies are like snowballs in that when they are left out they disappear quickly. No, they don't melt, but it seems that they attract little menehune (Hawaiian elves) that just love to gobble them all up when you're not looking! Cooking time includes 30 minutes for cookies to cool off. Also feel free to play around with the extracts. I have used pineapple extract with coconut extract, coconut and banana, and butter, rum and vanilla. All have come out well!
Provided by HawaiiChef79
Categories Dessert
Time 1h10m
Yield 72 cookies, 72 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F and line 5 cookie sheets with parchment paper, or spray with cooking spray.
- In a large bowl, cream together butter, sugar and vanilla and coconut extracts.
- Sift together the flour and the salt.
- Slowly add to the butter mixture.
- Add nuts. Mix until blended well.
- Roll into small, bite sized balls. (about 3/4 of an ounce or 2 tablespoons). I like to use a small #40 portion disher (small, 3/4 ounce sized, ice cream scoop) and place 1-inch apart on prepared cookie sheet.
- Bake for 10-13 minutes, or until slightly golden.
- While still warm, (not hot, not cold) roll through powdered sugar.
- Keeps about a week (but they won't be around that long) in an air-tight container.
SECRET KISS COOKIES/RUSSIAN TEA CAKES WITH A TWIST
Nana Devine made her Pecan Balls as she called them since I couldnt pronounce the polish word she used lol...my mother in law called them russian tea cakes and I have seen them listed as Mexican wedding cakes too. The recipes all seem basically the same, maybe a tad more of this or a bit less of that. My favorite way to eat them...
Provided by Deneece Gursky
Categories Chocolate
Number Of Ingredients 9
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 COOKIES
Make and share this Russian Tea Cookies recipe from Food.com.
Provided by ChefCrittersMom
Categories Dessert
Time 22m
Yield 4 dozen
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Mix thoroughly butter, sugar and vanilla.
- Work in flour, salt and nuts until the dough holds together.
- Shape the dough into 1 inch balls and place them on an ungreased baking sheet.
- Bake 12 - 15 mnutes until set but not brown.
- While warm, roll in confectioners' sugar. Cool and roll in sugar again.
Nutrition Facts : Calories 867.7, Fat 61, SaturatedFat 30.6, Cholesterol 122, Sodium 843.5, Carbohydrate 71.8, Fiber 3.4, Sugar 15.6, Protein 11.1
RUSSIAN TEA COOKIES
These cookies are a "must-have" at Christmas with our family. My mom used to roll them into nice little crescent shapes but I usually roll them into balls. I posting here in order not to lose the recipe...it's scribbled on a piece of scrap paper right now.
Provided by Simply Chris
Categories Dessert
Time 20m
Yield 36-40 cookies
Number Of Ingredients 6
Steps:
- Preheat oven to 400.
- Cream butter, sugar and almond extract.
- Gradually stir in flour and salt.
- Add nuts and stir until well blended.
- Roll dough into teaspoon sized balls.
- Place on greased cookie sheet.
- BAke at 400 for 10-12 minutes, or until bottoms are light golden color.
- While still hot roll cookies in additional powdered sugar. I usually roll them at least 2 times.
Tips:
- Use high-quality butter and cream cheese for a richer flavor and texture.
- Chill the dough before baking to prevent the cookies from spreading too much.
- Bake the cookies until they are just set around the edges but still soft in the center.
- Let the cookies cool completely before frosting them.
- Store the cookies in an airtight container at room temperature for up to 3 days.
Conclusion:
Russian tea cookies are a delicious and easy-to-make treat that is perfect for any occasion. With their soft, buttery texture and delicate vanilla flavor, these cookies are sure to be a hit with everyone who tries them. So next time you're looking for a special treat, give these Russian tea cookies a try!
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