Russian Tea Food

RUSSIAN TEA COOKIES

Steps:

• Preheat oven to 400 degrees. In a large bowl, cream butter and 1/2 cup powdered sugar until smooth. Add almond and vanilla extracts. Slowly add flour and salt to butter mixture, and mix until incorporated. Mix in pecans and walnuts.
• Use a cookie scooper to scoop the dough and then roll into balls (or use your hands to form 1" balls). Bake for 10-12 minutes. (These cookies barely brown, so if they don't look done, it's okay!).
• Roll in powdered sugar while still warm, and roll again when cool.

RUSSIAN TEA CAKES

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.

RUSSIAN TEA RECIPE

Steps:

• Mixing all of this creates quite a bit of dust. I decreased this problem by using a gallon size ziploc bag.
• Pour all ingredients into your plastic bag. Of course a large bowl will also work.
• Mix ingredients well, either stirring or shaking it around in a well sealed ziplock bag.
• Store in the baggie or in any container that keeps moisture out.
• Mix 3 to 4 tablespoons of your new mixture into your mug or glass of hot water or cold water, about 1 cup. Adjust accordingly.

RUSSIAN TEA MIX

Steps:

• Combine all ingredients; mix well. Store in an airtight container. To serve, add 2 tablespoons mix to 3/4 cup boiling water; stir.

RUSSIAN TEA (ALL NATURAL)

Steps:

• Bring water, cinnamon stick and cloves to a boil in a medium saucepan; remove from heat and add tea.
• Steep, covered, for 5 minutes. Strain and discard the tea leaves and whole spices.
• In a small saucepan, heat orange juice, lemon juice, sugar and nutmeg. Warm until the sugar dissolves.
• Add the juice mixture to the tea. Taste and add more sugar if desired.
• Reheat (don't boil!) and serve.

CHEF JOHN'S RUSSIAN TEA CAKES

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.

RUSSIAN TEA

Steps:

• In a large bowl, combine instant tea powder, orange drink mix, lemonade powder, sugar, cinnamon and cloves. Mix thoroughly. Store in a sealed jar.
• To use, mix 3 to 4 tablespoons of mix with 1 cup hot or cold water. Adjust to taste.

RUSSIAN TEA I

Steps:

• In a large saucepan, bring 2 cups of water to a boil. Remove from heat, then stir in ground cinnamon, ground ginger, allspice, and ground cloves. Allow mixture to steep for 10 minutes.
• Prepare frozen orange juice concentrate according to the directions on the can.
• Dissolve 1 cup of sugar in 1 cup of water, and stir into spice mixture. Mix in orange juice, lemon juice, and 5 cups water. Heat through. Serve with a garnish of orange zest.

RUSSIAN TEA CAKES

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

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

Steps:

• In a large bowl, combine the first seven ingredients. Store in an airtight container in a cool, dry place for up to 6 months., To prepare hot tea: Place 2 teaspoons tea mix in a mug; stir in boiling water until mix is dissolved. Yield: 1 serving.

RUSSIAN TEA

Steps:

• In a slow cooker, combine the sugar, pineapple juice, orange juice and lemon juice.
• In a large measuring cup, place the tea bags, cloves and cinnamon sticks.
• Pour the hot water over the tea bags and let it steep for 5 minutes.
• Strain the tea into the sugar and juice mix. Discard the cinnamon sticks and cloves that you strained out.
• Add 2-3 quarts of hot water, to taste. Add 2 quarts in immediately, then add more water until you get the taste you'd like.
• Add the 2 remaining cinnamon sticks to the tea and cover the slow cooker. Cook on low until heated through.
• To garnish, slice an orange into thin slices, then halve or quarter them if you'd like. Push a whole clove into the orange slice and place it in the cup on top of the tea.
• You can also serve the tea from the slow cooker. You can decorate the top with orange slices and cinnamon sticks if you'd like.

RUSSIAN TEA

Steps:

• Bring water to a boil and turn off heat.
• Add tea bags and spices.
• Cover and leave for 5 minutes.
• Remove tea bags and spices from water.
• Add sugar and juices.
• Mix well and reheat.

RUSSIAN TEA CAKES

Steps:

• Cream Sugar-Butter Mixture: Preheat the oven to 400°F. Line a rimmed baking sheet with a silicone baking mat set aside. In a stand mixer (or use a handheld electric mixer), cream the unsalted butter, confectioner's sugar, and vanilla together, until combined.
• Mix the Dry Ingredients: In a mixing bowl, add the all-purpose flour and kosher salt, then combine with a whisk.
• Make the Dough: Gradually add the dry ingredients to the wet ingredients and mix until combined. Fold in the nuts. Form the dough into 1 1/2-inch-sized dough balls and space them evenly out on the prepared baking sheet.
• Bake the Cookies: Bake the cookies in a 400°F preheated oven for 10-12 minutes. The cookies should bake until set but not be browned. When they are still warm, roll them in the confectioner's sugar. Allow them to cool completely on a wire rack and then roll them again. (see notes for storage guidelines).

RUSSIAN TEA

Steps:

• Boil water Add tea bags and spices and steep for 5 minutes Add juice and sugar Simmer 15 minutes.
• Remove spices and serve.

REAL CITRUS SPICED RUSSIAN TEA (VIDEO)

Steps:

• In a pot, combine the water, oranges, lemons, cinnamon, cloves, nutmeg and sugar and bring to a boil. Boil for about 5 minutes and remove from heat.
• Add the tea bags into the mixture and allow to steep covered for about 5 minutes. Remove the fruit, spices and tea bags (without squeezing out the bitter tannins out of the bag).
• Taste and adjust sugar to taste. Serve immediately, reheat if necessary.

20+ RUSSIAN RECIPES

Steps:

• Choose your preferred recipe for Russian dish.
• Prepare needed ingredients.
• Cook for 30 minutes or less.