DATE-PECAN BALLS
Make and share this Date-Pecan Balls recipe from Food.com.
Provided by evelynathens
Categories Dessert
Time 50m
Yield 55 cookies
Number Of Ingredients 10
Steps:
- Cream butter with sugar in large bowl.
- Mix in vanilla.
- Stir in flour and spices.
- Add pecans and dates and mix thoroughly.
- Shape into walnut-size balls.
- Transfer to wax paper lined tray.
- Freeze 15 minutes or refrigerate overnight.
- Preheat oven to 350 degrees F.
- Grease baking sheets.
- Arrange cookies, spacing 1 inch apart.
- Bake until golden, 15-20 minutes.
- Roll in icing sugar.
- Let cool slightly.
- Roll in icing sugar again.
- Store in airtight container.
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.
DATE PECAN BALLS (RUSSIAN TEA CAKES)
Steps:
- Cream butter and sugar. Add vanilla and mix. Add flour and mix. Blend in pecans and dates. Roll by teaspoon size into balls. Refrigerate 1-2 hours. Bake in a 350 degree oven on a greased cookie sheet for 20 minutes. WATCH! Remove from pan and roll in powdered sugar. Sprinkle again with powdered sugar after cookies have cooled.
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.
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
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
PECAN PUFFS (AKA MEXICAN WEDDING CAKES OR RUSSIAN TEA CAKES)
One of our family favorite cookies for the holidays-- these are sooo melt-in-your-mouth delicious! These cookies go by many different names. If you desire, you may sub walnuts or hazelnuts for the pecans. I hope you enjoy!!!
Provided by BecR2400
Categories Dessert
Time 1h
Yield 4 dozen cookies
Number Of Ingredients 6
Steps:
- Cream butter, add sugar and remaining ingredients.
- Roll into small balls, and place on cookie sheet.
- Bake in 325 F oven for 30 minutes.
- Roll balls into powdered sugar when hot, and again when cool.
- Note: These cookies taste best when thoroughly cooled (ie best served the next day--if you can wait!).
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
DATE PECAN TEA BREAD
Packed with dates and pecans, this sweet bread is excellent on its own and even better topped with the chunky cream cheese spread. We enjoy it during the holiday season, but also for after-school and late-night snacks. -Carole Resnick, Cleveland, Ohio
Provided by Taste of Home
Time 1h25m
Yield 1 loaf (16 slices) and 1/2 cup spread.
Number Of Ingredients 15
Steps:
- Place dates in a large bowl. Combine boiling water and baking soda; pour over dates. In a small bowl, combine the flour, cloves, cinnamon, ginger and nutmeg; set aside. , In another large bowl, beat butter and sugar until crumbly. Beat in egg and vanilla. Add flour mixture alternately with date mixture. Stir in pecans. , Pour into a greased and floured 9x5-in. loaf pan. Bake at 350° for 65-75 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to wire rack to cool completely. , In a small bowl, combine spread ingredients. Cover and refrigerate for 1 hour. Serve with bread.
Nutrition Facts : Calories 312 calories, Fat 13g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 154mg sodium, Carbohydrate 50g carbohydrate (35g sugars, Fiber 4g fiber), Protein 4g protein.
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
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.
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PECAN SNOWBALL COOKIES RECIPE (RUSSIAN TEA CAKES)
From southernliving.com
5/5 (2)Category Desserts
- Preheat oven to 350°F. Place chopped pecans in a 9-by-13-inch metal baking dish. Roast in the oven until the pecans have a nutty aroma and are lightly toasted, 6 to 8 minutes. Remove and set aside to cool.
- Beat butter and sugar together until lightened and creamy. Scrape down sides of the bowl and add vanilla extract and salt; beat to combine. Add flour and cooled toasted pecans, and mix on low until incorporated, scraping down the sides of the bowl as needed.
- Line 2 baking sheets with parchment paper. Scoop and shape dough into 1 inch balls, pressing the dough in your hands. (Note: the dough will be very crumbly, so you will be pressing the dough balls into spheres instead of rolling them between your palms.) Place cookies 1/2 inch apart on baking sheets. Bake until lightly browned, about 15 minutes.
- Allow cookies to cool until just cool enough to handle but still quite warm. Roll each cookie in powdered sugar, putting the cookie back on the baking sheet after it’s coated in sugar. Allow cookies to cool completely and roll them again in powdered sugar before serving or storing in an airtight container.
PECAN RUSSIAN TEA CAKES - KIRBIE'S CRAVINGS
From kirbiecravings.com
Cuisine RussianEstimated Reading Time 4 minsCategory DessertTotal Time 27 mins
- 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 pecans. Roll dough into balls about 3/4 of an inch Anything bigger and they tend to spread and flatten. Place them 2 inches apart on an ungreased cookie sheet.
- Bake for 12 minutes in the preheated oven. Roll the cookies in a bowl of confectioners' sugar once they are cooled.
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