Russian Tea Cakes Recipe

Russian Tea Cakes Recipe

Russian Tea Cakes

I have a request for the Russian Tea Cookie recipe I wrote about yesterday. These are my favorite cookies that I make every year. They are easy to make and I love how they are bite size! Mason helped me make mine this year. He really enjoys helping me bake or cook. We didn’t get perfectly round balls as the result, but the taste is scrumptious!

Mrs. Roelle’s Russian Tea Cakes

1 cup butter
1/2 cup powdered sugar for dough
1 tsp vanilla
2 1/4 cups flour
1/4 teaspoon salt
3/4 cup pecans or walnuts, very finely ground (I have always used walnuts, much cheaper)
Powdered Sugar for coating after baking

Cream together butter and 1/2 cup powdered sugar. Beat in vanilla. Combine flour and salt in a separate bowl. Add about a 1/2 cup at a time to creamed mixture, mixing well after each addition. Stir in nuts.

Form dough into 1 inch balls. Bake at 400 degrees for 10 minutes. Remove from oven and cool briefly. While still warm, roll in powdered sugar.

Russian Tea Cakes

Russian Tea Cakes

As a note, I just love my Pampered Chef food chopper! I use it to easily chop nuts and chocolate during this baking season.

Renae

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Comments

  1. Kris says

    I love to make Russian Teacakes every Christmas. I even have a brother-in-law who asks for nothing more than a tin of them from me every year. A few years ago, I started “hiding” a bit of chocolate in some of them (hershey kisses, or even just a chunk of a hershey bar.) It’s fun to surprise people with this little extra treat inside of the otherwise already favorite cookie!

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