Old World Russian Tea Cakes Recipes

GRANDMA'S OLD FASHIONED TEA CAKES

Steps:

• In a medium bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, salt and nutmeg; stir into the creamed mixture. Knead dough for a few turnns on a floured board until smooth. Cover and refrigerate until firm.
• Preheat the oven to 325 degrees F (165 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

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.

OLD WORLD RUSSIAN TEA CAKES

Steps:

• Combine the oil, powdered sugar, flour, almonds, salt, vanilla and almond extract in a bowl. Blend well with a wooden spoon. Mixture will be thick and crumbly. However, it will stick well together when shaped and rolled.
• Pinch out about two heaping tablespoons and roll into balls. Place on a parchment paper covered cookie sheet.
• Take a one half size measuring cup, cover it with plastic wrap then gently press down each cookie just a tad to flatten.
• Bake in a preheated 325 oven for about 17-20 minutes. Remove to a cooling rack. Dust with powdered sugar. Keep covered for freshness.

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.

OLD FASHIONED TEA CAKE

Steps:

• Combine flour, sugar, lemon zest, baking powder, baking soda, and salt in the bowl of a food processor. Pulse to mix.
• Scatter butter across surface. Pulse until butter is completely incorporated into dry ingredients. Add buttermilk and pulse a few times until the dough clumps together. Gather dough, barely kneading until you can shape the dough into a ball. Wrap in plastic wrap and refrigerate 1 hour.
• Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper; set aside. On a well floured surface, use a floured rolling pin to roll dough into a 1/4-inch thick circle. Use a 3-inch round cutter to punch out circles from the dough; transfer circles to prepared baking sheet. Reroll scraps and cut out additional circles.
• Bake until tea cakes have puffed slightly and barely take on color, 12-14 minutes. Allow to cool slightly before removing from baking sheet.

OLD FASHIONED TEA CAKES

Steps:

• Preheat oven to 450° Fahrenheit.
• Place flour, sugar and salt in a large mixing bowl.
• Make a well in the center and add remaining ingredients. Mix until all ingredients are thoroughly combined. The dough will be stiff.
• Place on lightly floured surface and knead. Roll out and cut using a cup.
• Place on baking stone and bake for 7-9 minutes or until lightly browned.
• Cool and enjoy.

TEA CAKES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to the creamed mixture (the dough will be soft). , Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 7-8 minutes or until the edges are golden brown. Remove to wire racks to cool.

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.