Moms Russian Teacakes Recipes

MOM'S RUSSIAN TEA CAKES

Steps:

• Preheat oven to 350 degrees F.
• In a large mixing bowl, combine the margarine and powdered sugar with the honey, salt, and vanilla. Stir in the flour, working until the ingredients come together to make a soft dough.
• Portion the dough into 1" balls, rolling each one in powdered sugar and placing them onto a greased cookie sheet, about 2" apart.
• Bake tea cakes, uncovered, on the center oven rack for 12-14 minutes, until the bottom of each tea cake is nicely browned.
• Remove the tea cakes from the oven, letting them rest on the baking sheet for a few minutes; roll each tea cake in powdered sugar once more while still warm, then place them onto a cooling rack until fully cooked.
• Store tea cakes in an airtight container for up to a week, or freeze for up to 6 months. Dough freezes well, too.
• Makes 12-15 tea cakes, depending on the size of the balls....and how much of the dough you "sample".

RUSSIAN TEA CAKES

Steps:

• Preheat oven to 400 degrees F.
• In a large bowl, use an electric mixer to cream together butter, vanilla, almond flavoring and sugar.
• In a separate bowl, sift together flour, baking soda and salt. Add flour mixture to the butter mixture and mix to combine. It will look crumbly at first, but keep mixing until it comes together in a thick dough. Mix in walnuts.
• Shape dough into balls (about the size of golf balls). Place about 1 inch apart on parchment or silicone-lined baking sheets.
• Bake for 10-12 minutes, or just until set and firm to the touch (but not browned). Allow the cookies to cool for a few minutes, then roll the warm cookies in powdered sugar. Transfer to wire racks to cool completely. Once cool, roll the cookies in powdered sugar again.

MOM'S RUSSIAN TEA CAKES RECIPE

Steps:

• Preheat oven to 375°. Line two cookie sheets with parchment paper.
• Mix butter, 1/2 cup powdered sugar, and vanilla with an electric mixer until fluffy. Add flour and salt and mix until the dough comes together. Stir in the nuts. If dough is too soft, chill it until you can work it easily with your hands.
• Scoop 1 tablespoon balls of dough and place on prepared cookie sheet.
• Bake cookies for 7-8 minutes until bottoms are just slightly brown. Remove from oven and cool for just a minute, until you can handle them. Fill a small bowl with powdered sugar and roll each cookie in the sugar until coated.
• Place on a rack to cool. (Once cookies are cooled, you may want to re-roll them in more powdered sugar.)
• You can freeze these cookies or make them up to 4 days ahead of serving.

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.

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 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

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

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.

RUSSIAN TEACAKES

Steps:

• Mix thoroughly butter, sugar and vanilla. Work in flour, salt and nuts until dough holds together. Shape into 1 inch balls.
• Place on ungreased cookie sheet. Bake 10-12 minutes or until set but not brown.
• While warm, roll in powdered sugar. Cool. Roll in powdered sugar again.

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!