Buttery Russian Tea Cakes Recipes

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 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°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.

RUSSIAN TEA CAKES

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.

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.

EASY RUSSIAN TEA CAKES

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.

BUTTERY RUSSIAN TEA CAKES

Steps:

• Heat oven to 400°F.
• Mix margarine, 1/2 C powdered sugar, and the vanilla.
• Stir in flour, salt, and nuts.
• Shape dough into 1-inch balls.
• Place on ungreased cookie sheet.
• Bake until set, but not brown, 8 to 9 minutes.
• Roll in powdered sugar while warm; cool.
• Roll in powdered sugar again.

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 your oven to 350°F (175°C). Line a baking sheet with parchment paper or silpat mat.
• In a medium sized mixing bowl cream together the butter, and vanilla extract.
• Next, in a separate bowl whisk the 6 Tbsp of confectioners sugar and the flour together. Then add the dry ingredients into the creamed butter. Mix until you have a shaggy dough.
• Add the chopped walnuts, then fold them into the dough
• Using your hands roll into 1-inch balls and place on a baking sheet with 2 inches of spacing between cookies.
• Bake at 350°F (175°C) for 10 to 12 minutes - just until the bottom browns a little and the top no longer looks raw.
• Remove from the oven and transfer to a wire rack to cool completely. When the cookies are cool, roll them in confectioners sugar then serve.

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!

(SURPRISE!) RUSSIAN TEA CAKES

Steps:

• Heat oven to 400°. Mix thoroughly butter, confectioners' sugar and vanilla. Work in flour, salt and nuts until dough holds together.
• Cut each vanilla caramel into 4 small pieces. Divide dough in 36 portions and mold each around a small piece of caramel.
• Bake 10-12 minutes until set but not brown. While warm, roll in confectioner's sugar or sugar crystals and cool.
• Makes 36 cookies.

RUSSIAN TEA CAKES

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.