Russian Tea Cookies Recipes

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.

RUSSIAN TEA COOKIES

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.

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:

• 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 COOKIES

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.