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
RUSSIAN TEA CAKES
Make and share this Russian Tea Cakes recipe from Food.com.
Provided by KitchenCraftsnMore
Categories Dessert
Time 19m
Yield 48 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 400 degrees F.
- Beat butter, 1/2 cup powdered sugar and the vanilla in large bowl with electric mixer on medium speed, or mix with spoon.
- Stir in flour and salt.
- Stir in nuts.
- Shape dough into 1-inch balls.
- Place about 2 inches apart on ungreased cookie sheet.
- Bake 8 to 9 minutes or until set but not brown.
- Immediately remove from cookie sheet; roll in powdered sugar.
- Cool completely on wire rack.
- Roll in powdered sugar again.
Nutrition Facts : Calories 73.1, Fat 5, SaturatedFat 2.6, Cholesterol 10.2, Sodium 60.4, Carbohydrate 6.3, Fiber 0.3, Sugar 1.4, Protein 1
RUSSIAN TEA CAKES
Provided by Anne Thornton, Host of Dessert First
Time 50m
Yield 12 dozen
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Add the butter to your standing mixer, put it on medium speed, then add your sugar right into the bowl. Turn it up so it gets nice and fluffy. Stop the mixer and scrape down the edges. Continue to beat it until it's almost white. Now you're ready for your eggs. Keep the mixer on low and add them 1 at a time. Wait to add the other egg until the first one is fully incorporated into the butter and sugar. Now add the almond and vanilla extracts.
- Add the baking powder to the flour and whisk really well, fully incorporating the baking powder into the flour and making sure any little clumps of flour are broken up. Add just a pinch of salt. Now add the flour mixture slowly to the butter mixture. Add in the pecans on slow speed.
- Scoop the batter with a small ice cream scooper, melon baller, or even a soup spoon, just make sure they are all the same size. And don't worry about spacing them out too much on the baking sheet, they aren't going to spread out, they're going to stay like little balls.
- Put the trays in the fridge for an hour or so. You want the butter to harden up, making the cookies crispy and delicious when baked.
- Bake for 15 minutes until they are golden brown. While still warm, roll them in confectioners' sugar. It will adhere slightly to the cookies, looking like snowballs.
RUSSIAN TEA CAKES
Provided by Food Network
Categories dessert
Time 1h10m
Yield 4 dozen cookies
Number Of Ingredients 6
Steps:
- Preheat the oven to 325 degrees F.
- Cream butter in a large mixing bowl. Add the vanilla then gradually add the 1/2 cup confectioners' sugar, beating until light and fluffy. Sift the flour, measure, then sift again with the salt. Add gradually to the butter mixture. Add the pecans and mix well.
- Shape the dough into 1-inch balls and place 2 inches apart on ungreased baking sheets. Flatten slightly using the bottom of a glass, then bake for 20 minutes, or until edges are very lightly browned. Remove the cookies from the baking sheets and roll in powdered sugar while still hot. Cool on wire racks and roll cookies again in powdered sugar before serving.
- Once they are completely cooled, cookies may be stored in airtight containers for up to 1 week.
RUSSIAN TEA CAKES
Steps:
- First, brown the butter: Place the butter in a medium saucepan over low heat to cook. Check it after about 7 minutes; it should be a medium-brown color, not too light but not too burnt. Once it reaches that color, take it off the heat and let it cool. Refrigerate to continue to cool for about 30 minutes.
- Preheat the oven to 350 degrees F. Line 3 half sheet pans with parchment paper.
- Add the cold browned butter, flour, powdered sugar, salt, vanilla extract and cinnamon to a food processor; process until light and fluffy. Transfer to a large bowl. Add the walnuts and mix with a rubber spatula until combined.
- Using a small ice cream scoop, portion 48 mounds of the dough onto your prepared sheet pans, spacing them 2 inches apart. Place in the freezer to cool for 15 minutes.
- Bake until the cookies are firm and smell nutty and toasty, 15 to 18 minutes. Rotate the pans 180 degrees halfway through baking.
- Meanwhile, place additional powdered sugar in another large bowl. Once the cookies are out of the oven, let cool for exactly 6 minutes 30 seconds then toss in the powdered sugar. Enjoy!
RUSSIAN TEA CAKES
These are the cookies that must be made at Christmas at my house. If these are the only cookies made, so be it, but they must be made.
Provided by Miss Erin C.
Categories Dessert
Time 1h
Yield 6 dozen
Number Of Ingredients 7
Steps:
- Cream butter and sugar, add remaining ingredients, except for powdered sugar.
- Roll into balls, small, about a"quarter" in diameter.
- Bake for 5 minutes on 275F, then 20 minutes at 350F degrees.
- Roll in powdered sugar while still hot, we usually do 2-3 coatings of sugar.
Nutrition Facts : Calories 742.5, Fat 57.2, SaturatedFat 21.7, Cholesterol 81.3, Sodium 219, Carbohydrate 53.7, Fiber 4.6, Sugar 18.4, Protein 8
RUSSIAN TEA CAKES
Provided by Anne Thornton, Host of Dessert First
Categories dessert
Time 50m
Yield 6 dozen
Number Of Ingredients 10
Steps:
- In a large bowl mix together the cookie dough and the pecans. Cover and refrigerate until firm, about 1 hour.
- Preheat the oven to 350 degrees F.
- Form 1-inch balls from the chilled dough and place them 2 inches apart on cookie sheets. Bake until the edges of the cookies start to brown, 12 to 15 minutes. Remove from the oven and place on a wire rack to cool for about 5 minutes.
- While the cookies are cooling, line another cookie sheet with wax paper. Sprinkle 1 cup of the confectioners' sugar on the bottom of the sheet and place the slightly cooled cookies on top of the sugar. Place the remaining 1 cup of confectioners' sugar in a passe or fine sieve and then sprinkle over the tops of the cookies.
- Preheat the oven to 350 degrees F.
- In a large bowl, stir together the flour and baking powder. In a standing mixer with a paddle attachment, cream the butter with sugar until fluffy and light. Mix in the eggs, almond extract, and vanilla extract. Turn down the mixer and slowly add the flour mixture, a third at a time to make a stiff dough. Divide the dough into 4 pieces. Use 2 pieces to make cut out cookies, and the other half for the Russian Tea Cakes.
- For the cut out cookies: On a lightly floured surface roll out a portion of cookie dough to 1/4-inch thick. Cut out shapes using cookie cutters. Place the cookies on lightly greased or nonstick cookie sheets. Bake until lightly golden, about 10 minutes, rotating cookie sheet halfway through the cooking time. Cool on pans about 5 minutes, and then transfer to wire racks and cool completely.
BEST RUSSIAN TEA CAKES EVER
Make and share this Best Russian Tea Cakes Ever recipe from Food.com.
Provided by familyof6
Categories Dessert
Time 25m
Yield 24 cookies
Number Of Ingredients 5
Steps:
- Cream the butter and sugar.
- Add vanilla.
- Mix flour and salt together and add.
- Chill the dough for about 10 minutes.
- Roll into 1 inch balls, place on uncreased cookie sheet.
- Bake until set, but not brown in 350 deg. for10-12 minutes.
- While still warm, roll in confectioner's sugar.
- Once cool, roll in sugar again. Then eat!
Nutrition Facts : Calories 125.4, Fat 7.8, SaturatedFat 4.9, Cholesterol 20.3, Sodium 103.2, Carbohydrate 12.4, Fiber 0.3, Sugar 2.5, Protein 1.4
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
An easy Russian Tea Cakes recipe
Categories Cookies Mixer Nut Dessert Quick & Easy Hazelnut Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 3 1/2 dozen
Number Of Ingredients 7
Steps:
- Sift flour and salt together. Using electric mixer, cream butter in large bowl until light. Gradually add 1/2 cup sugar and beat until fluffy. Add vanilla. Mix in dry ingredients in 3 batches. Mix in hazelnuts. Refrigerate at least 1 hour or up to 12 hours.
- Preheat oven to 400°F. Form dough into 1-inch balls. Space 1 inch apart on ungreased cookie sheet. Bake until just firm to touch, about 15 minutes. Transfer to rack and cool slightly. Roll in powdered sugar. Cool completely. Roll cookies in powdered sugar again. Store in airtight container.
RUSSIAN TEA CAKES
Got this off of allrecipes.com posted by Odette and she says this recipe has been in her family for at least 4 generations. These are wonderful - just scrumptious!
Provided by greyghost
Categories Dessert
Time 32m
Yield 36 cookies
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- In medium bowl, cream butter and vanilla until smooth.
- Combine the confectioner's sugar and flour and stir into butter mixture until well blended.
- Mix in chopped walnuts.
- Roll dough into 1 inch balls and place them 2 inches apart on ungreased cookie sheet.
- Bake for 12 minutes.
- Cool and roll in confectioner's sugar. I rolled mine 2-3 times to get well coated.
Nutrition Facts : Calories 101.6, Fat 7.3, SaturatedFat 3.5, Cholesterol 13.6, Sodium 36.6, Carbohydrate 8.2, Fiber 0.4, Sugar 2.5, Protein 1.3
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
These elegant little cookies are a popular treat in Russia at the holidays. It's funny- I grew up having these at Christmas and had no idea that these holiday cookies originated in Russia! They are delicious- whether at Christmas or any other time of the year!
Provided by Sommer Clary
Categories Dessert
Time 42m
Yield 18-20 serving(s)
Number Of Ingredients 7
Steps:
- Mix the butter, 1/2 cup powdered sugar and vanilla thoroughly. Sift in the flour and the salt, stirring until combined (it will be sticky). Mix in the nuts. Place the dough on some plastic wrap and shape into a ball. Wrap and chill in the refrigerator for about 20 minutes.
- Preheat oven to 400 degrees. Roll dough into 1 inch balls and place on a cookie sheet (cookies don't spread). Bake 10-12 minutes, or until set but not brown. While still warm, roll in the remaining powdered sugar. Set aside to cool, and then roll them one more time in the sugar before serving.
Nutrition Facts : Calories 219.1, Fat 13.6, SaturatedFat 6.8, Cholesterol 27.1, Sodium 34.3, Carbohydrate 22.6, Fiber 0.8, Sugar 10, Protein 2.5
RUSSIAN TEA CAKES
Whether it's wintertime or you just find yourself craving these powdered treats, turn to our tasty recipe for Russian Tea Cakes for an impressive dessert.
Provided by My Food and Family
Categories Recipes
Time 35m
Yield 36 servings, 2 cookies each
Number Of Ingredients 5
Steps:
- Heat oven to 350°F.
- Beat butter, 3/4 cup sugar and vanilla in large bowl with mixer until light and fluffy. Gradually add flour, beating on low speed after each addition until blended. Add nuts; mix well.
- Shape dough into 72 (1-inch) balls. Place, 1-1/2 inches apart, on baking sheets.
- Bake 14 to 15 min. or until bottoms are lightly browned. Cool 5 min. on baking sheets. Roll warm cookies, 1 at a time, in remaining sugar in small bowl until evenly coated; place on wire racks. Cool completely.
Nutrition Facts : Calories 160, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 60 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
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
RUSSIAN TEA CAKES
Rolling these classic Christmas cookies in powdered sugar once while they're still warm and again when they're completely cooled ensures their snowball-like appearance.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h20m
Yield Makes 4 dozen
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees with racks in the upper and lower third positions.
- In a medium bowl, whisk together flours and salt. Set aside.
- In the bowl of a stand mixer fitted with with paddle attachment, or in a large bowl with an electric hand mixer, cream butter and 1/2 cup sugar on medium-high until light and fluffy, about 2 minutes. Beat in vanilla and almond liqueur until fully combined. Add flour mixture; beat until combined.
- Using 1 rounded teaspoon of dough per cookie, roll into balls with the palms of your hands; place onto two parchment-lined baking sheets, 1 inch apart. Bake, rotating halfway through, until cookies are set and just turning golden around the edges, about 16 minutes.
- Remove from oven and let cookies cool slightly on baking sheets, about 5 minutes. Meanwhile, add remaining 1 cup sugar to a medium bowl. When cool enough to handle, roll a few cookies at a time in the bowl of sugar to coat. Transfer to a rack to cool completely, about 30 minutes. Roll cookies in sugar again until thoroughly coated. Cookies can be stored in an airtight container at room temperature for up to 5 days.
EASY RUSSIAN TEA CAKES
This classic melt-in-your mouth cookie is a must-have on every Christmas cookie platter, and our new version is even easier than the original.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 44
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- In large bowl, mix cookie mix, flour, melted butter and egg with spoon until soft dough forms. Stir in pecans. Press firmly to shape dough into 1 1/4-inch balls. Place 1 inch apart on ungreased cookie sheets.
- Bake 10 to 12 minutes or until set but not brown. Cool 2 minutes on cookie sheet; remove to cooling rack. Cool 5 minutes. In small bowl, place powdered sugar. Roll each warm cookie in powdered sugar, and place on cooling rack. Cool completely, at least 20 minutes.
- Roll cookies again in powdered sugar to coat. Store covered at room temperature.
Nutrition Facts : Calories 100, Carbohydrate 14 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 50 mg, Sugar 9 g, TransFat 0 g
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
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