Poppy Seed Tea Cakes3 Reviews
- Prep: 25 min
- Cook: 10 min
- Ready In: 1 hr 35 min
“I wanted something a little different from the standard Russian tea cakes recipe, and I came up with this. These are easy to make yet elegant. I prefer them with unsalted butter, but some people like the salted butter better.” - by Lisa6
Original recipe yields 36 cookies
- Preheat an oven to 400 degrees F (200 degrees C).
- Cream together the butter and 1/2 cup confectioners' sugar until smooth in a bowl. Stir in the poppy seeds and vanilla extract. Stir in the flour until just combined. Roll the dough into 1-inch balls, and place 1 inch apart onto ungreased baking sheets.
- Bake in the preheated oven until lightly golden, 8 to 10 minutes. Remove from baking sheet to cool slightly, then roll warm cookies in the remaining 1/2 cup confectioners' sugar until coated. Cool completely on wire racks, then roll in sugar once more.
Amount Per Serving (18 total)
- 179 cal
- 11.2 g
- 18 g
Based on a 2,000 calorie diet
Reviews (3)Rate This Recipe
"I cut the recipe in half and I got exactly 18 cookies. It was spot on. I didn't have unsalted butter so I used salted and it was great anyways. I will make these again and try with unsalted to see whi..." See morech way I prefer them. These are buttery, crumbly, not too sweet, easy to make, beautiful to look at... a winner!"
"I must have made my first batch of cookies too big; they took about 14 minutes to cook, and I ended up with only 2 dozen cookies. That's OK; they were delicious, and friends asked for the recipe...." See more"
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