Russian Tea Biscuits

Russian Tea Biscuits

8 Reviews 2 Pics
Rosina
Recipe by  Rosina

“These are a nice addition on any cookie platter.”

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Ingredients

Adjust Servings

Original recipe yields 3 - 6 dozen

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Directions

  1. Pre-heat oven to 325 degrees F (165 degrees C).
  2. Combine flour and salt and set aside.
  3. In a large bowl, cream together butter and confectioners' sugar blending well. Beat in vodka. Gradually blend in flour/salt mixture. Fold in chopped hazelnuts.
  4. Break off dough in walnut sized pieces and roll into balls. On ungreased baking sheets place balls 1-1/2 inches apart. Flatten slightly. Bake for 12-15 minutes until lightly colored. Sprinkle hot cookies with confectioners' sugar. Cool on wire racks.

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Reviews (8)

Rate This Recipe
Erin Haussler
17

Erin Haussler

My husband is Russian and when he tasted them they were by far the best that I have tried to replicate. They are so moist and just melt in your mouth. We will definatly be using this recipe again.

lstlmh
17

lstlmh

Excellent recipe! I followed it exactly with the exception of adding chopped hazelnut since I couldn't find it in the store. I added pecans instead and it was very good. This recipe is simple and quick to make! Thanks for sharing!

ABURK
17

ABURK

I made these cookies with finely chopped, lightly toasted pecans instead of hazelnuts and they turned out very tasty, light and crisp. However, the recipe doesn't make as many as it promises -- I even scaled up to 72 servings, and this produced less than 3 dozen cookies (my "walnut sized" lumps of dough were about a rounded teaspoon full). The dough was very quick to make in a mixer, though, and satisfying to work with. Thanks for this recipe!

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Nutrition

Amount Per Serving (72 total)

  • Calories
  • 53 cal
  • 3%
  • Fat
  • 3.5 g
  • 5%
  • Carbs
  • 5 g
  • 2%
  • Protein
  • 0.6 g
  • 1%
  • Cholesterol
  • 7 mg
  • 2%
  • Sodium
  • 26 mg
  • 1%

Based on a 2,000 calorie diet

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Russian Tea Cakes I

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Russian Tea Cakes II