Russian Tea Cakes Family Recipes

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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

RUSSIAN TEA CAKES



Russian Tea Cakes image

Classic, old-fashioned Christmas cookies! You'll love these buttery shortbread treats that are rolled in a blizzard of powdered sugar!

Provided by Blair Lonergan

Categories     Cookies

Time 1h30m

Number Of Ingredients 9

1 cup (2 sticks) salted butter, softened
1 teaspoon vanilla extract
½ teaspoon almond flavor
½ cup sugar
2 ¼ cups all-purpose flour
¼ teaspoon baking soda
¼ teaspoon salt
¾ cup finely chopped walnuts
Powdered sugar, to coat ((about ½ cup))

Steps:

  • Preheat oven to 400 degrees F.
  • In a large bowl, use an electric mixer to cream together butter, vanilla, almond flavoring and sugar.
  • In a separate bowl, sift together flour, baking soda and salt. Add flour mixture to the butter mixture and mix to combine. It will look crumbly at first, but keep mixing until it comes together in a thick dough. Mix in walnuts.
  • Shape dough into balls (about the size of golf balls). Place about 1 inch apart on parchment or silicone-lined baking sheets.
  • Bake for 10-12 minutes, or just until set and firm to the touch (but not browned). Allow the cookies to cool for a few minutes, then roll the warm cookies in powdered sugar. Transfer to wire racks to cool completely. Once cool, roll the cookies in powdered sugar again.

Nutrition Facts : ServingSize 1 cookie, Calories 149 kcal, Carbohydrate 15 g, Protein 2 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 19 mg, Sodium 96 mg, Fiber 1 g, Sugar 6 g

RUSSIAN TEA CAKES



Russian Tea Cakes image

There's no feeling quite as blissful as your first bite of one of these cookies. Whether you call them Russian tea cakes, Mexican wedding cookies or snowballs, there's no denying that they're essential to bake during the Christmas season. A shortbread-like dough, studded with chopped nuts, bakes up to a texture that's beautifully sandy and tender, never dry or crumbling to bits. The classic finish for them is a roll through powdered sugar-just like dashing through the winter snow! Make this recipe and you'll be part of a legacy of bakers who have made Russian Tea Cakes one of the most anticipated treats of the season.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 48

Number Of Ingredients 7

1 cup butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla
2 1/4 cups Gold Medal™ all-purpose flour
3/4 cup finely chopped nuts
1/4 teaspoon salt
Powdered sugar

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.

Nutrition Facts : Calories 75, Carbohydrate 6 g, Cholesterol 0 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 55 mg

RUSSIAN TEA CAKES



Russian Tea Cakes image

Provided by Anne Thornton, Host of Dessert First

Time 50m

Yield 12 dozen

Number Of Ingredients 10

1 1/2 sticks butter
1 1/2 cups sugar
2 eggs
1 teaspoon almond extract
1 teaspoon pure vanilla extract
2 teaspoons baking powder
4 cups sifted all-purpose flour
Salt
1 1/3 cups roasted, salted, chopped pecans
Confectioners' sugar, for rolling

Steps:

  • Preheat the oven to 350 degrees F.
  • Add the butter to your standing mixer, put it on medium speed, then add your sugar right into the bowl. Turn it up so it gets nice and fluffy. Stop the mixer and scrape down the edges. Continue to beat it until it's almost white. Now you're ready for your eggs. Keep the mixer on low and add them 1 at a time. Wait to add the other egg until the first one is fully incorporated into the butter and sugar. Now add the almond and vanilla extracts.
  • Add the baking powder to the flour and whisk really well, fully incorporating the baking powder into the flour and making sure any little clumps of flour are broken up. Add just a pinch of salt. Now add the flour mixture slowly to the butter mixture. Add in the pecans on slow speed.
  • Scoop the batter with a small ice cream scooper, melon baller, or even a soup spoon, just make sure they are all the same size. And don't worry about spacing them out too much on the baking sheet, they aren't going to spread out, they're going to stay like little balls.
  • Put the trays in the fridge for an hour or so. You want the butter to harden up, making the cookies crispy and delicious when baked.
  • Bake for 15 minutes until they are golden brown. While still warm, roll them in confectioners' sugar. It will adhere slightly to the cookies, looking like snowballs.

RUSSIAN TEA CAKES



Russian Tea Cakes image

Got this off of allrecipes.com posted by Odette and she says this recipe has been in her family for at least 4 generations. These are wonderful - just scrumptious!

Provided by greyghost

Categories     Dessert

Time 32m

Yield 36 cookies

Number Of Ingredients 6

1 cup butter
1 teaspoon vanilla extract
6 tablespoons confectioners' sugar
2 cups flour
1 cup chopped walnuts
1/3 cup confectioners' sugar, for decoration

Steps:

  • Preheat oven to 350 degrees.
  • In medium bowl, cream butter and vanilla until smooth.
  • Combine the confectioner's sugar and flour and stir into butter mixture until well blended.
  • Mix in chopped walnuts.
  • Roll dough into 1 inch balls and place them 2 inches apart on ungreased cookie sheet.
  • Bake for 12 minutes.
  • Cool and roll in confectioner's sugar. I rolled mine 2-3 times to get well coated.

Nutrition Facts : Calories 101.6, Fat 7.3, SaturatedFat 3.5, Cholesterol 13.6, Sodium 36.6, Carbohydrate 8.2, Fiber 0.4, Sugar 2.5, Protein 1.3

RUSSIAN TEA CAKES



Russian Tea Cakes image

I like to present my favorite holiday cookies in a special way. I pile these fresh-baked tea cakes on pretty plates that I buy throughout the year, then wrap them with colored cellophane to give friends. —Valerie Hudson, Mason City, Iowa

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 3-1/2 dozen.

Number Of Ingredients 7

1 cup butter, softened
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
1/4 teaspoon salt
3/4 cup finely chopped nuts
Additional confectioners' sugar

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.

Nutrition Facts : Calories 83 calories, Fat 6g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 49mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.

BEST RUSSIAN TEA CAKES EVER



Best Russian Tea Cakes Ever image

Make and share this Best Russian Tea Cakes Ever recipe from Food.com.

Provided by familyof6

Categories     Dessert

Time 25m

Yield 24 cookies

Number Of Ingredients 5

1 cup of soft butter
1/2 cup confectioners' sugar
1 teaspoon vanilla
2 1/2 cups flour
1/2 teaspoon salt

Steps:

  • Cream the butter and sugar.
  • Add vanilla.
  • Mix flour and salt together and add.
  • Chill the dough for about 10 minutes.
  • Roll into 1 inch balls, place on uncreased cookie sheet.
  • Bake until set, but not brown in 350 deg. for10-12 minutes.
  • While still warm, roll in confectioner's sugar.
  • Once cool, roll in sugar again. Then eat!

Nutrition Facts : Calories 125.4, Fat 7.8, SaturatedFat 4.9, Cholesterol 20.3, Sodium 103.2, Carbohydrate 12.4, Fiber 0.3, Sugar 2.5, Protein 1.4

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

RUSSIAN TEA CAKES



Russian Tea Cakes image

Whether it's wintertime or you just find yourself craving these powdered treats, turn to our tasty recipe for Russian Tea Cakes for an impressive dessert.

Provided by My Food and Family

Categories     Recipes

Time 35m

Yield 36 servings, 2 cookies each

Number Of Ingredients 5

1-1/2 cups butter, softened
1-1/2 cups powdered sugar, divided
1-1/2 tsp. vanilla
3 cups flour
1-1/2 cups finely chopped walnuts

Steps:

  • Heat oven to 350°F.
  • Beat butter, 3/4 cup sugar and vanilla in large bowl with mixer until light and fluffy. Gradually add flour, beating on low speed after each addition until blended. Add nuts; mix well.
  • Shape dough into 72 (1-inch) balls. Place, 1-1/2 inches apart, on baking sheets.
  • Bake 14 to 15 min. or until bottoms are lightly browned. Cool 5 min. on baking sheets. Roll warm cookies, 1 at a time, in remaining sugar in small bowl until evenly coated; place on wire racks. Cool completely.

Nutrition Facts : Calories 160, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 60 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

RUSSIAN TEA CAKES



Russian Tea Cakes image

Russian Tea Cakes are a classic, simple, cookie recipe made with unsalted butter, all-purpose flour, pure vanilla extract, finely chopped nuts, and confectioner's sugar. They are a popular cookie for swaps, cookie boxes, Christmas holiday parties, and Easter time. Makes 48 cookies.

Provided by Sara Maniez

Categories     Desserts

Time 30m

Number Of Ingredients 6

1 cup unsalted butter, softened
1/2 cup confectioner's sugar (powdered sugar), sifted, plus more for rolling
1 teaspoon pure vanilla extract
2 1/4 cups all-purpose flour, sifted
1/4 teaspoon Kosher salt
3/4 cup finely chopped nuts, like walnuts

Steps:

  • Cream Sugar-Butter Mixture: Preheat the oven to 400°F. Line a rimmed baking sheet with a silicone baking mat set aside. In a stand mixer (or use a handheld electric mixer), cream the unsalted butter, confectioner's sugar, and vanilla together, until combined.
  • Mix the Dry Ingredients: In a mixing bowl, add the all-purpose flour and kosher salt, then combine with a whisk.
  • Make the Dough: Gradually add the dry ingredients to the wet ingredients and mix until combined. Fold in the nuts. Form the dough into 1 1/2-inch-sized dough balls and space them evenly out on the prepared baking sheet.
  • Bake the Cookies: Bake the cookies in a 400°F preheated oven for 10-12 minutes. The cookies should bake until set but not be browned. When they are still warm, roll them in the confectioner's sugar. Allow them to cool completely on a wire rack and then roll them again. (see notes for storage guidelines).

Nutrition Facts : Calories 73 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 10 milligrams cholesterol, Fat 5 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 6 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

RUSSIAN TEA CAKES



Russian Tea Cakes image

My quick Russian Tea Cakes are an easy-to-make holiday classic that's so perfect for your Christmas cookie table and cookie swaps! Tender, buttery cookies are filled with chopped walnuts and rolled in powdered sugar to make an irresistible treat!

Provided by Angela

Categories     Christmas Cookies     Cookies & Bars Recipes     Dessert Recipes

Time 25m

Number Of Ingredients 5

1 cup salted butter ((If using unsalted add 1/2 teaspoon of salt to the batter))
2 tsp vanilla extract
6 Tbsp confectioners sugar ((+ 1/3 of a cup or 45 grams for rolling))
2 cups all-purpose flour ((A scant 2 cups, ie. remove about 2 Tablespoons of flour for the perfect dough))
1 cup chopped walnuts

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.

Nutrition Facts : Calories 101 kcal, Carbohydrate 8 g, Protein 1 g, Fat 7 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 14 mg, Sodium 45 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 4 g, ServingSize 1 serving

RUSSIAN TEA CAKES



Russian Tea Cakes image

Provided by Food Network

Categories     dessert

Time 1h10m

Yield 4 dozen cookies

Number Of Ingredients 6

1 cup butter, at room temperature
2 teaspoons vanilla extract
1/2 cup sifted confectioners? sugar, plus more for rolling cookies
2 cups flour
1/4 teaspoon salt
1 cup finely chopped pecans or walnuts

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.

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