Russian Tea Cakes 040

Russian Tea Cakes

December 18, 2013Danita

Russian Tea Cakes 040

Remember that “Snow Day” we had here in Texas? We spent that day baking cookies and I’ve spent the last week or so blogging about them. Finally, today I get to MY favorite Christmas cookie … Russian Tea Cakes. Maybe you’ve never heard them called by that name.  I’ve seen other recipes that are very similar using names like “Mexican Wedding Cookies” or “Snowballs”. It doesn’t much matter what you call them…they are good!  

russian tea cakes 046

I love these cookies because they taste great, look pretty, and even though they are rolled in powdered sugar (twice) they aren’t too sweet.

Here’s the Recipe: 

(printable version below)

  • 1 cup butter or margarine
  • 1/2 cup sifted powdered sugar plus more for rolling
  • 1 tsp vanilla
  • 2 1/4 cups all-purpose flour
  • 1/4 tsp salt
  • 3/4 cup finely chopped pecans

Russian Tea Cakes 003

Place butter (softened) and vanilla in a large mixing bowl

Sift in powdered sugar

Russian Tea Cakes 012

Blend butter and sugar with mixer until well combined

Stir together flour and salt

Russian Tea Cakes 014

Mix flour with butter mixture

Russian Tea Cakes 015

Add nuts and mix again

Chill dough for about an hour

Russian Tea Cakes 022

Preheat oven to 400 degrees and spray a baking sheet with non stick spray

Remove dough from frig and roll into 1″ balls and place on cookie sheet for baking

**They can be placed close together but not touching, as they don’t spread at all**

Russian Tea Cakes 028

Bake for 9-12 minutes JUST until set

**9 minutes is perfect for my oven**

DO NOT over bake! They will look almost the same coming out as they do going in. If they get at all brown on top the bottoms will be burned. When checking, touch to see if they are firm, if so…they’re done.

Russian Tea Cakes 023

While cookies are baking, put some powdered sugar on a small plate – start with about 1/2 cup

As soon as cookies come out of the oven, roll each one in the sugar and set aside to cool

When cool, roll again!

Russian Tea Cakes 044

Did I mention, I think these are really pretty cookies?

Russian Tea Cakes 042

 

 This post linked at Inspire Us Thurs., Thumping Thurs, Pin It Thurs, Hump Day

Russian Tea Cakes
Delicious and lovely but not too sweet
Write a review
Print
Ingredients
  1. 1 cup butter or margarine
  2. 1/2 cup sifted powdered sugar plus more for rolling
  3. 1 tsp vanilla
  4. 2 1/4 all purpose cups flour
  5. 1/4 tsp salt
  6. 3/4 cup finely chopped pecans
Instructions
  1. Place butter (softened) and vanilla in a large mixing bowl
  2. Sift in powdered sugar
  3. Blend butter and sugar with mixer until well combined
  4. Stir together flour and salt
  5. Add nuts and mix again
  6. Chill dough for about an hour
  7. Preheat oven to 400 degrees and spray a baking sheet with non stick spray
  8. Remove dough from frig and roll into 1" balls and place on cookie sheet for baking
  9. Bake for 9-12 minutes JUST until set
  10. While cookies are baking, put some powdered sugar on a small plate - start with about 1/2 cup
  11. As soon as cookies come out of the oven, roll each one in the sugar and set aside to cool
  12. When cool, roll again!
Notes
  1. The cookies can be placed close together but not touching, as they don't spread at all
  2. Check cookies at minimum time..DO NOT over bake! They will look almost the same coming out as they do going in. If they get at all brown on top the bottoms will be burned. When checking, touch to see if they are firm, if so...they're done.
O Taste and See https://otasteandseeblog.com/

23 Comments

  • Becky

    October 31, 2017 at 7:21 AM

    All purpose or self-rising flour?

    1. Danita

      November 4, 2017 at 1:31 PM

      All purpose in these. Sorry, I should have clarified.

  • Sally foo

    October 26, 2017 at 4:32 AM

    If walnuts are used,the Russian tea cakes will look slightly brownish in color.It won’t be snow white then,right?

    1. Danita

      October 26, 2017 at 7:15 AM

      Well, they should still be white for a couple of reasons. 1) the pure white comes from them being rolled, twice, in powdered sugar after they come out of the oven 2) the nuts are mixed in with the dough and should be fairly finely chopped. If the teacakes get brown when cooking, they are overdone. I struggle with that since most cookies should be golden brown when done, but not these. As difficult as it may be, take them out before they get brown.

      Thanks for stopping by.

  • Aura Chan

    February 26, 2017 at 3:27 PM

    Are they suppose to taste salty kind of? im just curious

    1. Danita

      February 27, 2017 at 7:54 AM

      No, they shouldn’t really taste salty. The cookie inside isn’t real sweet but rolling it in the powdered sugar sweetens it up a lot. Thanks for stopping by, Aura.

  • Holly

    December 20, 2014 at 9:52 PM

    I have always heard them called Mexican Wedding Cakes. Whatever you call them, they’re still good! Thanks for stopping by the Online Christmas Cookie Exchange – I pinned this to our group board.

  • Jade @ Jonesin’ For Taste

    October 23, 2014 at 12:00 AM

    Love these cookies so much. Do you think you could get away with different nuts? My boys are allergic to pecans and walnuts. Thanks for sharing on the Merry Monday Linky party and I really hope you can make it again next week.

    1. Danita

      October 23, 2014 at 7:16 AM

      Jade, these are one of our favorites too. I only make them around Christmas, but I should make them more often. I’m sure you could use other nuts, as long as they were chopped finely. You could even leave the nuts out if you like. Thanks for stopping by!

  • jeanae

    June 19, 2014 at 10:39 AM

    I have seen this cookie with so many names, but with the same awesome ingredients. I would have to tweak it for my allergic household, but they look delicious.

  • aimeed23

    June 19, 2014 at 10:30 AM

    These are pretty.. i was always curious as to what they were made out of and I can see where they are not that sweet.

  • Erin

    June 19, 2014 at 10:22 AM

    I love this recipe! It’s one of our official family Christmas cookies! No ever seems to have had them before! But I’ve never shaped them into balls. I’ll have to try it that way this year! Thank you!

    1. Danita

      June 19, 2014 at 10:42 AM

      Yes, Erin…it’s one of our “official” Christmas cookies too! We love them so much, I’m not sure why I don’t make them any other time? Thanks for stopping by

  • Britni Newton Vigil

    January 2, 2014 at 12:48 AM

    These look delicious! Thanks for sharing on the weekend re-Treat link party! Hope to see you again Thursday at 7PM.

    Britni @ Play. Party. Pin.

  • Cathy@LemonTreeDwelling

    December 28, 2013 at 4:03 PM

    These look delicious…..just like my grandma used to make them! Thanks so much for sharing at Saturday Night Fever. Pinning!!

    1. Danita

      December 30, 2013 at 3:38 PM

      Thanks Cathy! Where I come from there’s no greater compliment than to have a your food compared to “Grandma’s”! Have a very Happy New Year.

  • Sami

    December 26, 2013 at 9:32 PM

    I love these little tea cakes and never realized how easy they are to make. Thanks for the great recipe!

  • Barbs LeCupcake

    December 22, 2013 at 9:17 AM

    are they crunchy or can i turn them into alternative cakepops??

    1. Danita

      December 22, 2013 at 5:15 PM

      Hi Barb, thanks for stopping by. The tea cakes wouldn’t do well as cake pops. They are a very “delicate” cookie, more crumbly, maybe more like a short bread cookie. It’s a little confusing since they’re called “tea cakes”. Thanks for asking. Merry Christmas!

  • kathryn

    December 21, 2013 at 8:14 AM

    These are gorgeous cookies! I love the silver you have them displayed on. It looks fairly simple to make. Can’t wait to try them!!

  • Hazel Irene Moon

    December 19, 2013 at 4:03 PM

    Thank you for sharing this recipe. It looks easy and also looks delicious! I am your neighbor at Friendship Friday!

  • Kenneth Goh

    December 19, 2013 at 6:05 AM

    These look good and I may want to try. Ingredients are simple and I know it will be nice. Thanks for sharing. Kenneth from DBB.

  • Kathleen Sturgis

    December 18, 2013 at 11:14 AM

    I first came across these cookies as Russian Tea Cakes. Simple to make and delicious! Later I saw recipes for Mexican Wedding Cakes, meltaways, and other names. Same great cookie.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Previous Post Next Post