Best 5 Secret Kiss Cookiesrussian Tea Cakes With A Twist Recipes

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In the realm of delectable treats, a hidden gem awaits—the Secret Kiss Cookie, a variation of the classic Russian Tea Cake with a captivating twist. These bite-sized morsels, renowned for their delicate crumb and powdered sugar coating, hold a secret within: a tantalizing kiss of jam or fruit preserves, nestled at the heart of each cookie. Embark on a culinary journey as we unveil the secrets behind these delightful confections, guiding you through the steps of creating this irresistible treat. Whether you're a seasoned baker or just starting your culinary adventure, we'll provide you with the expertise and inspiration to craft these delectable cookies, transforming your kitchen into a haven of sweet indulgence.

Check out the recipes below so you can choose the best recipe for yourself!

MOM'S RUSSIAN TEA CAKES RECIPE



Mom's Russian Tea Cakes Recipe image

This is my Mom's famous Russian Teacake recipe! This classic recipe is a family favorite, wether you call them snowballs or teacakes or wedding cookies!

Provided by Dorothy Kern

Categories     Dessert

Time 35m

Number Of Ingredients 7

1 cup (226g) unsalted butter (softened)
½ cup (57 g) powdered sugar
1 teaspoon vanilla
2 ¼ cups (279 g) all-purpose flour
¼ teaspoon salt
¾ cup finely chopped nuts (pecans, walnuts, or almonds)
Powdered sugar for rolling

Steps:

  • Preheat oven to 375°. Line two cookie sheets with parchment paper.
  • Mix butter, 1/2 cup powdered sugar, and vanilla with an electric mixer until fluffy. Add flour and salt and mix until the dough comes together. Stir in the nuts. If dough is too soft, chill it until you can work it easily with your hands.
  • Scoop 1 tablespoon balls of dough and place on prepared cookie sheet.
  • Bake cookies for 7-8 minutes until bottoms are just slightly brown. Remove from oven and cool for just a minute, until you can handle them. Fill a small bowl with powdered sugar and roll each cookie in the sugar until coated.
  • Place on a rack to cool. (Once cookies are cooled, you may want to re-roll them in more powdered sugar.)
  • You can freeze these cookies or make them up to 4 days ahead of serving.

Nutrition Facts : ServingSize 1 cookie, Calories 71 kcal, Carbohydrate 6 g, Protein 1 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 10 mg, Sodium 13 mg, Fiber 1 g, Sugar 1 g

PEPPERMINT TEA CAKES



Peppermint Tea Cakes image

A spin-off from a classic holiday cookie with a festive peppermint twist.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h20m

Yield 56

Number Of Ingredients 6

25 peppermint candies, unwrapped
1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
1/3 cup Gold Medal™ all-purpose flour
1/2 cup butter, melted
1 egg
1 cup powdered sugar

Steps:

  • Heat oven to 400°F.
  • In bowl of a food processor, place peppermint candies; cover and process until very finely crushed. In large bowl mix cookie mix, flour, melted butter and egg with spoon until soft dough forms. Stir in 1/4 cup crushed candies. Press firmly to shape dough into 56 (1 inch) balls. Place 1 inch apart on ungreased cookie sheet.
  • Bake 5 to 7 minutes or until set but not brown. Cool 2 minutes on cookie sheet. Remove to cooling rack. In small bowl place powdered sugar. In another small bowl, place remaining crushed candies. Roll each warm cookie in powdered sugar, then crushed candies. Place on cooling rack. Cool completely; at least 20 minutes. Store in airtight container at room temperature.

Nutrition Facts : Calories 70, Carbohydrate 12 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 40 mg, Sugar 8 g, TransFat 0 g

SECRET KISS COOKIES/RUSSIAN TEA CAKES WITH A TWIST



Secret Kiss Cookies/Russian Tea Cakes with a twist image

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

2 stick butter, softened
1/2 c sugar
1 tsp vanilla extract
1 3/4 c all purpose flour
1 c chopped pecans or walnuts
30-36 hersheys kisses, unwrapped
powdered sugar
I HAVE ALSO GOTTEN CREATIVE AND USED THE FLAVORED HERSHEYS KISSES WHEN AVAILABLE THRUOUT THE YEAR SUCH AS THE CORDIAL CHERRY AND CARAMEL VARIETIES
ANOTHER JAP MEMBER CHERYL ROMANO MAKES THESE USING A MARASCHINO CHERRY (WIPED DRY) IN THE CENTER! THIS SOUNDS AMAZING AND I AM DEFINITELY GIVING IT A TRY!

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.

EASY RUSSIAN TEA CAKES



Easy Russian Tea Cakes image

This classic melt-in-your mouth cookie is a must-have on every Christmas cookie platter, and our new version is even easier than the original.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h20m

Yield 44

Number Of Ingredients 6

1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
1/2 cup Gold Medal™ all-purpose flour
1/2 cup butter, melted
1 egg
3/4 cup finely chopped pecans
1 1/2 cups powdered sugar

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.

Nutrition Facts : Calories 100, Carbohydrate 14 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 50 mg, Sugar 9 g, TransFat 0 g

RUSSIAN TEA CAKES I



Russian Tea Cakes I image

This is a family recipe that's been made at Christmas time by at least 4 generations. This year will be the first for number 5!!! 'Bubba' brought it with her when she came from Lithuania. I pass it on in the true spirit of this season!

Provided by THEAUNT708

Categories     World Cuisine Recipes     European     Eastern European     Russian

Time 35m

Yield 36

Number Of Ingredients 6

1 cup butter
1 teaspoon vanilla extract
6 tablespoons confectioners' sugar
2 cups all-purpose flour
1 cup chopped walnuts
⅓ cup confectioners' sugar for decoration

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.

Nutrition Facts : Calories 101.6 calories, Carbohydrate 8.2 g, Cholesterol 13.6 mg, Fat 7.3 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 3.4 g, Sodium 36.6 mg, Sugar 2.5 g

Tips

  • Prep your ingredients: Make sure all ingredients are at room temperature, softened, and measured correctly before starting. This ensures even mixing and a consistent batter.
  • Work in a cool environment: Chilling the dough before baking helps prevent the cookies from spreading too much. Aim for a dough temperature of around 65-70°F (18-21°C) before baking.
  • Don't overmix the dough: Overmixing can lead to tough cookies. Mix just until the ingredients are combined and no more.
  • Shape the balls consistently: Using a small cookie scoop or your hands, shape the dough balls into uniform sizes. This ensures even baking.
  • Bake the cookies properly: Bake the cookies according to the recipe's instructions, keeping an eye on them to prevent overbaking. Overbaked cookies can be dry and crumbly.
  • Roll the cookies in powdered sugar while warm: This is the signature step that gives Secret Kiss Cookies their distinctive look. Make sure to roll the cookies while they are still warm so the sugar adheres better.

Conclusion

Secret Kiss Cookies, also known as Russian Tea Cakes, are a delightful treat that combines a crumbly shortbread cookie with a sweet powdered sugar coating. With their melt-in-your-mouth texture and delicate flavor, these cookies are perfect for any occasion, whether it's a holiday gathering or a casual afternoon snack. By following the detailed recipe and tips provided in this article, you can easily create these delicious cookies at home. Remember to pay attention to the details, such as chilling the dough, not overmixing it, and baking the cookies until they are just set. Once you've mastered the basic recipe, feel free to experiment with different variations, such as adding chopped nuts, dried fruit, or flavored extracts. With a little practice, you'll be able to create perfect Secret Kiss Cookies that will impress your friends and family.

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