Russian Tea Cakes With Chocolate Recipes

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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

CHOCOLATE-FILLED RUSSIAN TEA CAKES



Chocolate-Filled Russian Tea Cakes image

Chocolate stars are the sweet surprise inside tender, bite-sized cookies coated with powdered sugar.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h30m

Yield 48

Number Of Ingredients 10

1 cup butter or margarine, softened
1/2 cup powdered sugar
1 teaspoon vanilla
2 cups Gold Medal™ all-purpose flour
1/4 teaspoon salt
3/4 cup finely chopped walnuts
48 milk chocolate stars (from 14-oz bag)
1 cup powdered sugar
1 tablespoon red sugar
1 tablespoon green sugar

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.

Nutrition Facts : Calories 100, Carbohydrate 11 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 45 mg, Sugar 6 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

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.

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.

CHOCOLATE-FILLED RUSSIAN TEA CAKES



Chocolate-Filled Russian Tea Cakes image

This recipe is from a Pillsbury holiday baking cookbook. I have made Russian tea cakes before but not with chocolate in the middle! YUM! I can't wait to try these.

Provided by Zaney1

Categories     Dessert

Time 27m

Yield 4 dozen, 2 serving(s)

Number Of Ingredients 10

1 cup butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla
2 cups flour
1/4 teaspoon salt
3/4 cup pecans, finely chopped
48 milk chocolate stars
1 cup powdered sugar
1 tablespoon red sugar crystals
1 tablespoon green sugar crystals

Steps:

  • Heat oven to 400.
  • In large bowl, beat butter, 1/2 cup powdered sugar and the vanilla until well blended.
  • On low speed, beat in flour, salt and pecans.
  • For each cookie, shape a scant Tbsp of dough around 1 chocolate star to make a 1-inch ball.
  • Place 2 inches apart on ungreased cookie sheet.
  • Bake 12-15 minutes or until set and bottoms start to turn golden brown.
  • SUGAR COATING:.
  • Combine powdered sugar and red and green sugar.
  • Mix well.
  • Immediately remove baked cookies from cookies sheets and roll in sugar coating.
  • Cool completely on cooling racks, about 30 minutes.
  • Roll in sugar coating again.

Nutrition Facts : Calories 2442.7, Fat 149.8, SaturatedFat 74, Cholesterol 265, Sodium 1020.1, Carbohydrate 257.4, Fiber 10.4, Sugar 149.6, Protein 24.6

CHOCOLATE SNOWBALL COOKIES RECIPE



Chocolate Snowball Cookies Recipe image

These Double Chocolate Snowball Cookies are my most favorite Russian Teacake recipe yet! They're full of rich cocoa powder and chocolate chips - NUT FREE!

Provided by Dorothy Kern

Categories     Dessert

Time 25m

Number Of Ingredients 8

1 cup (226g) unsalted butter (softened)
½ cup (57g) powdered sugar
¼ cup (20g) unsweetened cocoa powder (I used Special Dark, use your favorite)
1 teaspoon vanilla
2 cups (248g) all-purpose flour (measured correctly (spoon and level, do not pack))
½ teaspoon salt
¾ cup mini chocolate chips (or chopped nuts)
Additional powdered sugar (for rolling (about 1 - 1 1/2 cups))

Steps:

  • Preaheat oven to 350°. Line two cookie sheets with parchment paper.
  • Mix butter, 1/2 cup powdered sugar, cocoa, and vanilla with an electric mixer until fluffy. Add flour and salt and mix until the dough comes together. Stir in the chocolate chips. 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 7-10 minutes until bottoms are just slightly brown and the tops are no longer glossy. Remove from oven and cool for 5-10 minutes, until you can handle them. Fill a small bowl with 1 cup 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.)

Nutrition Facts : ServingSize 2 cookies, Calories 179 kcal, Carbohydrate 22 g, Protein 1 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 20 mg, Sodium 828 mg, Fiber 1 g, Sugar 12 g

RUSSIAN TEA CAKES WITH CHOCOLATE



Russian Tea Cakes With Chocolate image

Make and share this Russian Tea Cakes With Chocolate recipe from Food.com.

Provided by Pamela

Categories     Dessert

Time 27m

Yield 3 dozen

Number Of Ingredients 7

1 cup butter
1/2 cup icing sugar
1 teaspoon vanilla
2/3 cup finely chopped nuts (optional)
2 cups flour
1 1/2 cups chocolate chips
1/2 cup chocolate chips, melted

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.

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

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

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