Russian Tea Cakes I

Russian Tea Cakes I

836 Reviews 80 Pics
  • Prep

    20 m
  • Cook

    12 m
  • Ready In

    35 m
THEAUNT708
Recipe by  THEAUNT708

“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!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 3 dozen

Directions

  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.

Share It

Reviews (836)

Rate This Recipe
MommyFromSeattle
820

MommyFromSeattle

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 ALWAYS get a perfectly moist dough to work with. Just make sure you keep mixing the dough until no trace of white flour is left and dough comes together and is a little tacky. Using an electric mixer with a dough paddle is ideal. I do roll the balls in regular sugar before baking and roll it in powdered sugar TWICE for a nice, white, sweet coating. No worries, it will be perfectly sweet. This cookie can also stay fresh for a very long time in an airtight container. I made two batches that lasted me well over a week and it tasted as good as the first day. I've also used almond extract in place of vanilla and it tasted just as wonderful. Last tip - the finer you chop/grind the walnuts, the less your cookie will crumble when being eaten! I've used this recipe dozens of times and it's perfect EVERYTIME! Try this, you WON'T regret it.

Suzy
644

Suzy

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 walnut better - the slight bitter taste of the nut was a perfect complement to the powdered sugar of the cookie. I ground the walnuts in my coffee grinder. I used a bit less flour (3 TBS less) than recommended for my second batch and that turned out better. Note that batter will be crumbly but when you roll it into a ball in your hand it will come together - just squeeze a bit! Also, when I rolled warm cookies in the powdered sugar they didn't even need a second roll! (warm and being able to hold in your hand without feeling YOW!, not hot or the powdered sugar will melt). Although I prefer walnut the most, this cookie is great with any kind of nut or flavoring - even pistachio. Roll in cinnamon and powdered sugar for something different.

CELISEEV
583

CELISEEV

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 less flour, at 310 degrees) for several years now at our church's annual Old Country Christmas bake sale. We are a Russian Orthodox, and to us Old Country means THE old country, not country-western, and people visit our sale to find those "real homemade ethnic" baked goods. This has always sold out on the first day, even when I make 100 dozen. It doesn't get much better than this!

More Reviews

Similar Recipes

Russian Tea Cakes III
(95)

Russian Tea Cakes III

Mississippi Tea Cakes
(80)

Mississippi Tea Cakes

Grandma's Old Fashioned Tea Cakes
(53)

Grandma's Old Fashioned Tea Cakes

Austrian Tea Cakes
(10)

Austrian Tea Cakes

Welsh Tea Cakes
(11)

Welsh Tea Cakes

Russian Tea Cakes II
(6)

Russian Tea Cakes II

Nutrition

Amount Per Serving (36 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Russian Tea Cakes III

>

next recipe:

Russian Tea Cakes II