Russian Tea Cakes

Name: Russian Tea Cakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: about 3-1/2 dozen.
Ingredients: 1 cup butter, softened; 1/2 cup confectioners' sugar; 1 teaspoon vanilla extract; 2-1/4 cups all-purpose flour; 1/4 teaspoon salt; 3/4 cup finely chopped nuts; Additional confectioners' sugar

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Test Kitchen Approved

Total Time

Prep: 15 min. + chilling Bake: 15 min./batch

Makes

about 3-1/2 dozen

I like to present my favorite holiday cookies in a special way. I pile this fresh-baked Russian tea cakes recipe on pretty plates that I buy throughout the year, then wrap them with colored cellophane to give friends. —Valerie Hudson, Mason City, Iowa

Russian Tea Cakes Recipe photo by Taste of Home

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Ingredients

1 cup butter, softened
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
1/4 teaspoon salt
3/4 cup finely chopped nuts
Additional confectioners' sugar

Directions

In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in vanilla. Combine dry ingredients; gradually add to creamed mixture. Stir in nuts. Cover and refrigerate for 1-2 hours.
Preheat oven to 350°. Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake until lightly browned, 12-13 minutes. Roll in confectioners' sugar while still warm. Cool on wire racks.

Russian Tea Cakes Tips

What kind of nuts can I put in these Russian Tea Cakes?

Russian tea cakes often are made with pecans, but they can be made with walnuts, almonds or macadamia nuts, too. They also are called Mexican wedding cakes and snowball cookies. (Try this delicious chocolate version!)

How can I tell when Russian Tea Cakes are done?

When the bottoms are light golden and edges have just started to brown a bit, take them out of the oven. If you need more expert cookie advice, we've got you covered.

Why are my Russian Tea Cakes crumbly?

Russian tea cakes are super tender and meant to be crumbly. They practically melt in your mouth. Keep the size of the cookies small so you can pop a whole cookie into your mouth without biting it into smaller pieces (and getting crumbs and confectioners' sugar all over the place).

How should I store Russian Tea Cakes?

Store Russian tea cakes in an airtight container at room temperature for 3-5 days or freeze for up to 3 months. After thawing, you may need to roll in additional confectioners' sugar before serving.

—Peggy Woodward, Taste of Home Senior Food Editor

Nutrition Facts

1 cookie: 83 calories, 6g fat (3g saturated fat), 12mg cholesterol, 49mg sodium, 7g carbohydrate (1g sugars, 0 fiber), 1g protein.