Russian Tea Cakes I

Russian Tea Cakes I

868
THEAUNT708 1

"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!"

Ingredients

35 m servings 102 cals
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Original recipe yields 36 servings

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Nutrition

  • Calories:
  • 102 kcal
  • 5%
  • Fat:
  • 7.3 g
  • 11%
  • Carbs:
  • 8.2g
  • 3%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 37 mg
  • 1%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
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Reviews

868
  1. 1097 Ratings

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These are THE BEST Russian Tea cookies I have ever tried, baked and eaten!! For people getting a crumbly dough, just add about 1 tablespoon milk and your problem is solved! I do this and ALWAY...

These are just fantastic. But wow for once I do not agree with the most helpful rated review. I did not care for the cookie rolled in sugar at all. I used both pecans and walnuts and liked the ...

I'm a first generation Russian/Ukrainian - American and my husband is a "right off the boat" Russian. I have used this recipe (slightly modified using pecans instead of almonds, and a little le...

I have the same exact recipe handed down from my grandmother and it is absolutely divine!!! I made three dozen of these for the office over the holidays and they were gobbled up. Another perso...

The first time I tried this recipe, the dough was too dry and crumbly to roll into balls. The second time it worked much better. The secret is to have the butter very soft and warm, but not melt...

To answer a previous reviewer's question, I think you do want to use salted butter because the Betty Crocker recipe for Russian Tea Cakes calls for 1/4 tsp salt. I made that recipe for the firs...

My mom made these every year, and I was very happy to find the perfect recipe. The only thing I would change would be the oven temperature. I baked mine at 300 for about 15 minutes. I took th...

Rich, buttery, nutty, melt-in-your-mouth little morsels!These were awesome shortbread type cookies that give a crushing sensation when you bite into them. I used pecans finely ground and shaped ...

These were great! I used 1/2 cup powdered sugar in the batter instead of 6 Tbl. (per another recipe I found and had used before). I found that you need about 1 1/2 cups powdered sugar for roll...