Russian Tea Cakes


Russian Tea Cakes
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Whenever I go into a bakery, I always see these sweet little cookies that are coated with confectioners’ sugar. I just passed them by thinking they couldn't amount to very much. I always thought, the bigger the pastry, the better. Boy was I wrong. What’s so wonderful about these little desserts, is that you can make them months in advance. I have frozen the batter up to a month and have also frozen the baked cookie. But that’s so dangerous. You just want to eat them directly from the freezer without waiting for them to thaw. These Russian tea cakes melt in your mouth. I dare you to eat just one.
Russian Tea Cakes
Print Recipe
Whenever I go into a bakery, I always see these sweet little cookies that are coated with confectioners’ sugar. I just passed them by thinking they couldn't amount to very much. I always thought, the bigger the pastry, the better. Boy was I wrong. What’s so wonderful about these little desserts, is that you can make them months in advance. I have frozen the batter up to a month and have also frozen the baked cookie. But that’s so dangerous. You just want to eat them directly from the freezer without waiting for them to thaw. These Russian tea cakes melt in your mouth. I dare you to eat just one.
Ingredients
Servings:
Instructions
  1. Cream butter, sugar and vanilla together.
  2. Mix flour and salt together and blend into creamed butter mixture.
  3. Stir in nuts.
  4. Cover and chill in refrigerator for 20 minutes.
  5. Once chilled, roll into balls, about 1-1 ½ inches and place on greased cookie sheet. (I measure mine at 19 grams each)
  6. Bake at 350° for 15- 20 minutes and watch carefully that they do not burn. (I bake for 16 minutes) They will not appear cooked when they come out, but they harden as they cool, so don't over bake. When the bottoms are golden brown they are ready.
  7. Let them cool and then roll in more confection sugar coating so they are white.
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Russian Tea Cakes
Print Recipe
Whenever I go into a bakery, I always see these sweet little cookies that are coated with confectioners’ sugar. I just passed them by thinking they couldn't amount to very much. I always thought, the bigger the pastry, the better. Boy was I wrong. What’s so wonderful about these little desserts, is that you can make them months in advance. I have frozen the batter up to a month and have also frozen the baked cookie. But that’s so dangerous. You just want to eat them directly from the freezer without waiting for them to thaw. These Russian tea cakes melt in your mouth. I dare you to eat just one.
Russian Tea Cakes
Print Recipe
Whenever I go into a bakery, I always see these sweet little cookies that are coated with confectioners’ sugar. I just passed them by thinking they couldn't amount to very much. I always thought, the bigger the pastry, the better. Boy was I wrong. What’s so wonderful about these little desserts, is that you can make them months in advance. I have frozen the batter up to a month and have also frozen the baked cookie. But that’s so dangerous. You just want to eat them directly from the freezer without waiting for them to thaw. These Russian tea cakes melt in your mouth. I dare you to eat just one.
Ingredients
Servings:
Instructions
  1. Cream butter, sugar and vanilla together.
  2. Mix flour and salt together and blend into creamed butter mixture.
  3. Stir in nuts.
  4. Cover and chill in refrigerator for 20 minutes.
  5. Once chilled, roll into balls, about 1-1 ½ inches and place on greased cookie sheet. (I measure mine at 19 grams each)
  6. Bake at 350° for 15- 20 minutes and watch carefully that they do not burn. (I bake for 16 minutes) They will not appear cooked when they come out, but they harden as they cool, so don't over bake. When the bottoms are golden brown they are ready.
  7. Let them cool and then roll in more confection sugar coating so they are white.
Share this Recipe
 
Powered byWP Ultimate Recipe