RUSSIAN TEA CAKES WITH CHOCOLATE
Make and share this Russian Tea Cakes With Chocolate recipe from Food.com.
Provided by Pamela
Categories Dessert
Time 27m
Yield 3 dozen
Number Of Ingredients 7
Steps:
- Cream buter and sugar. Add vanilla.
- Gradually beat in flour (and nuts).
- Stir in 1 1/2 cups chocolate chips. Shape into balls.
- Bake at 350° for 10-12 minutes or until golden on the bottoms.
- Cool and drizzle with remaining melted chocolate chips.
RUSSIAN TEA CAKES I
This is a family recipe that's been made at Christmas time by at least 4 generations. This year will be the first for number 5!!! 'Bubba' brought it with her when she came from Lithuania. I pass it on in the true spirit of this season!
Provided by THEAUNT708
Categories World Cuisine Recipes European Eastern European Russian
Time 35m
Yield 36
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, cream butter and vanilla until smooth. Combine the 6 tablespoons confectioners' sugar and flour; stir into the butter mixture until just blended. Mix in the chopped walnuts. Roll dough into 1 inch balls, and place them 2 inches apart on an ungreased cookie sheet.
- Bake for 12 minutes in the preheated oven. When cool, roll in remaining confectioners' sugar. I also like to roll mine in the sugar a second time.
Nutrition Facts : Calories 101.6 calories, Carbohydrate 8.2 g, Cholesterol 13.6 mg, Fat 7.3 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 3.4 g, Sodium 36.6 mg, Sugar 2.5 g
CHOCOLATE-FILLED RUSSIAN TEA CAKES
Chocolate stars are the sweet surprise inside tender, bite-sized cookies coated with powdered sugar.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h30m
Yield 48
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. In large bowl, beat butter, 1/2 cup powdered sugar and the vanilla with electric mixture on medium speed until well mixed. On low speed, beat in flour, salt and walnuts.
- For each cookie, shape scant measuring tablespoonfuls dough around chocolate star to make 1-inch ball; place 2 inches apart on ungreased cookie sheets.
- Bake 12 to 15 minutes or until set and bottoms begin to turn golden brown. Meanwhile, in small bowl, mix sugar coating ingredients.
- Immediately remove cookies from cookie sheets; roll in sugar coating. Cool completely on cooling racks, about 30 minutes. Roll in sugar coating again.
Nutrition Facts : Calories 100, Carbohydrate 11 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 45 mg, Sugar 6 g, TransFat 0 g
RUSSIAN TEA CAKES
I like to present my favorite holiday cookies in a special way. I pile these fresh-baked tea cakes on pretty plates that I buy throughout the year, then wrap them with colored cellophane to give friends. —Valerie Hudson, Mason City, Iowa
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 3-1/2 dozen.
Number Of Ingredients 7
Steps:
- 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. , Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 12-13 minutes. Roll in confectioners' sugar while still warm. Cool on wire racks.
Nutrition Facts : Calories 83 calories, Fat 6g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 49mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
RUSSIAN TEA CAKES
There's no feeling quite as blissful as your first bite of one of these cookies. Whether you call them Russian tea cakes, Mexican wedding cookies or snowballs, there's no denying that they're essential to bake during the Christmas season. A shortbread-like dough, studded with chopped nuts, bakes up to a texture that's beautifully sandy and tender, never dry or crumbling to bits. The classic finish for them is a roll through powdered sugar-just like dashing through the winter snow! Make this recipe and you'll be part of a legacy of bakers who have made Russian Tea Cakes one of the most anticipated treats of the season.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 48
Number Of Ingredients 7
Steps:
- Heat oven to 400°F.
- Mix butter, 1/2 cup powdered sugar and the vanilla in large bowl. Stir in flour, nuts and salt until dough holds together.
- Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet.
- Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on wire rack.
- Roll warm cookies in powdered sugar; cool on wire rack. Roll in powdered sugar again.
Nutrition Facts : Calories 75, Carbohydrate 6 g, Cholesterol 0 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 55 mg
MOM'S RUSSIAN TEA CAKES RECIPE
This is my Mom's famous Russian Teacake recipe! This classic recipe is a family favorite, wether you call them snowballs or teacakes or wedding cookies!
Provided by Dorothy Kern
Categories Dessert
Time 35m
Number Of Ingredients 7
Steps:
- Preheat oven to 375°. Line two cookie sheets with parchment paper.
- Mix butter, 1/2 cup powdered sugar, and vanilla with an electric mixer until fluffy. Add flour and salt and mix until the dough comes together. Stir in the nuts. If dough is too soft, chill it until you can work it easily with your hands.
- Scoop 1 tablespoon balls of dough and place on prepared cookie sheet.
- Bake cookies for 7-8 minutes until bottoms are just slightly brown. Remove from oven and cool for just a minute, until you can handle them. Fill a small bowl with powdered sugar and roll each cookie in the sugar until coated.
- Place on a rack to cool. (Once cookies are cooled, you may want to re-roll them in more powdered sugar.)
- You can freeze these cookies or make them up to 4 days ahead of serving.
Nutrition Facts : ServingSize 1 cookie, Calories 71 kcal, Carbohydrate 6 g, Protein 1 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 10 mg, Sodium 13 mg, Fiber 1 g, Sugar 1 g
CHOCOLATE-FILLED RUSSIAN TEA CAKES
This recipe is from a Pillsbury holiday baking cookbook. I have made Russian tea cakes before but not with chocolate in the middle! YUM! I can't wait to try these.
Provided by Zaney1
Categories Dessert
Time 27m
Yield 4 dozen, 2 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 400.
- In large bowl, beat butter, 1/2 cup powdered sugar and the vanilla until well blended.
- On low speed, beat in flour, salt and pecans.
- For each cookie, shape a scant Tbsp of dough around 1 chocolate star to make a 1-inch ball.
- Place 2 inches apart on ungreased cookie sheet.
- Bake 12-15 minutes or until set and bottoms start to turn golden brown.
- SUGAR COATING:.
- Combine powdered sugar and red and green sugar.
- Mix well.
- Immediately remove baked cookies from cookies sheets and roll in sugar coating.
- Cool completely on cooling racks, about 30 minutes.
- Roll in sugar coating again.
Nutrition Facts : Calories 2442.7, Fat 149.8, SaturatedFat 74, Cholesterol 265, Sodium 1020.1, Carbohydrate 257.4, Fiber 10.4, Sugar 149.6, Protein 24.6
CLEVELAND STYLE RUSSIAN TEA CAKES
A perennial favorite in Cleveland area bakeries, I have been searching for this recipe for years. It is definately not the recipe for traditional russian tea cakes or biscuits-except maybe in Cleveland. Found it on the hungrybrowser/Uncle Phaedrus website. It's origin is Eastern European and it's a pastry that is rolled with raspberry filling and raisins, but it's also made with a chocolate filling. The dough is reminiscent of a scone. It's rolled like you would a strudel and then sliced and baked individually.
Provided by lo r.
Categories Dessert
Time 3h25m
Yield 28 pastries, 28 serving(s)
Number Of Ingredients 16
Steps:
- Sift dry ingredients in bowl; make well in center and add oil, margarine, orange,juice and peel, eggs and vanilla.
- Knead dough, refrigerate at least 2 hours.
- Cut dough into 4 parts. Refrigerate unused dough in between rolling. Roll 1 dough piece on floured board, to 8" x 16", spread with 1/4 cup jam, then sprinkle with nuts and raisins.
- Roll as for jelly roll.
- Brush top with egg white,sprinkle with sugar mixture.
- Slice into 1 1/2 inch slices, place 1 1/2 inches apart on very lightly greased baking sheet with topping side up. Continue with other pieces of dough.
- Bake 25 minutes at 350 degrees.
- Remove from baking sheet, and cool on rack.
Nutrition Facts : Calories 247.4, Fat 9.1, SaturatedFat 1.3, Cholesterol 30.2, Sodium 133.1, Carbohydrate 38, Fiber 1.6, Sugar 17.8, Protein 4.5
CHEF JOHN'S RUSSIAN TEA CAKES
As the old joke goes, these Russian tea cakes might not be Russian, but at least they're not cakes. No one knows exactly how these came to be known as Russian tea cakes but, nevertheless, they are quite delicious.
Provided by Chef John
Categories Desserts Cookies Butter Cookie Recipes Tea Cakes and Biscuits Recipes
Time 30m
Yield 14
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Arrange rack in center position of oven.
- Place butter, 1/3 cup packed powdered sugar, walnuts, salt, and vanilla in a bowl. Top with the flour. Mix with your clean hands until the dough starts to clump up. Keep mixing by hand until all the flour and clumps of butter are evenly mixed into the dough and it can be easily formed into balls.
- Scoop out dough and roll by hand into uniformly round balls, just slightly larger than 1 inch. Place on a rimmed baking sheet lined with a silicone baking mat about 2 inches apart.
- Bake in preheated oven until lightly golden, 15 to 25 minutes depending on the size of the cookies.
- Let cool exactly 5 minutes then roll in remaining 1 cup confectioners' sugar. Let cookies cool completely and toss them again in the confectioners' sugar.
Nutrition Facts : Calories 320.7 calories, Carbohydrate 36.1 g, Cholesterol 34.9 mg, Fat 18.8 g, Fiber 1.1 g, Protein 3.4 g, SaturatedFat 8.9 g, Sodium 23.3 mg, Sugar 20.4 g
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