Best Russian Tea Cakes Ever Recipes

RUSSIAN TEA CAKES I

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.

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 CAKES

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.

RUSSIAN TEA CAKES RECIPES

Steps:

• Preheat oven to 365 and cream butter and powdered sugar in mixer.Add vanilla paste and mix.Add flour and salt. Add chopped nuts. Mix well.Roll into inch sized balls and place 12 balls onto cookie sheet.Bake for 8-11 minutes the cookies will rise when done, do not brown.Place on a cooling rack. Cool for 5 minutes, then roll the cookies in powdered sugar until they are fully coated.Roll in other topping selection: crushed peppermint, shredded coconut, mini chocolate chips etc.Store in tupperware with parchment paper. Keeps for 1 week.

BEST RUSSIAN TEA CAKES EVER

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!

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 CAKES

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.

RUSSIAN TEA CAKES

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.