Russian Tea Cakes No Nuts Recipes

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RUSSIAN TEA CAKES I



Russian Tea Cakes I image

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

1 cup butter
1 teaspoon vanilla extract
6 tablespoons confectioners' sugar
2 cups all-purpose flour
1 cup chopped walnuts
⅓ cup confectioners' sugar for decoration

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

RUSSIAN TEA CAKES



Russian Tea Cakes image

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

2 cups unbleached all-purpose flour
1 cup almond flour
1 teaspoon kosher salt
2 sticks unsalted butter (1 cup), room temperature
1 1/2 cups confectioners' sugar, divided
1 teaspoon pure vanilla extract
2 tablespoons almond liqueur, such as amaretto

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



Chef John's Russian Tea Cakes image

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

1 cup unsalted butter, room temperature
1 ⅓ cups confectioners' sugar, divided
1 cup finely chopped toasted walnuts
⅛ teaspoon salt
1 teaspoon vanilla extract
2 cups all-purpose flour
2 tablespoons all-purpose flour
1 cup confectioners' sugar for dusting, or more as needed

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

RUSSIAN TEA CAKES



Russian Tea Cakes image

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

1 cup butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla
2 1/4 cups Gold Medal™ all-purpose flour
3/4 cup finely chopped nuts
1/4 teaspoon salt
Powdered sugar

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 (NO NUTS)



Russian Tea Cakes (No Nuts) image

These are bite-size shortbread-type cookies that are so simple and so popular. They're frequently the first cookie people will eat from my Christmas cookie tray. My mom made these every year for Christmas. She'd roll the dough into balls and we got to dunk the tops in green or red sugar crystals. Now I get to continue the tradition with my sons. My sister makes these for other holidays as well and changes the sugar color accordingly. The recipe is my mom's variation on the recipe from the old Betty Crocker "Cooky Book."

Provided by ShaGun

Categories     Drop Cookies

Time 20m

Yield 48 cookies, 48 serving(s)

Number Of Ingredients 6

1 cup butter or 1 cup margarine, softened
1/2 cup powdered sugar
1 teaspoon vanilla (I use almond extract) or 1 teaspoon almond extract (I use almond extract)
2 1/4 cups flour
1/4 teaspoon salt
1/8 cup colored sugar crystals (I use red and green)

Steps:

  • Preheat oven to 400°F Mix butter, sugar, and vanilla or almond extract throughly. Mix in flour and salt.
  • Roll dough into 1-inch balls and dip the tops in the colored sugar crystals. Place on greased baking sheet. (Cookies don't spread.) Bake 10 minutes or until set but not brown. Cool.

RUSSIAN TEA CAKES



Russian Tea Cakes image

These elegant little cookies are a popular treat in Russia at the holidays. It's funny- I grew up having these at Christmas and had no idea that these holiday cookies originated in Russia! They are delicious- whether at Christmas or any other time of the year!

Provided by Sommer Clary

Categories     Dessert

Time 42m

Yield 18-20 serving(s)

Number Of Ingredients 7

1 cup unsalted butter, at room temperature
1/2 cup powdered sugar
1 1/2 teaspoons pure vanilla extract
2 1/4 cups flour
1/4 teaspoon salt
3/4 cup finely chopped walnuts or 3/4 cup pecans
1 cup powdered sugar

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.

Nutrition Facts : Calories 219.1, Fat 13.6, SaturatedFat 6.8, Cholesterol 27.1, Sodium 34.3, Carbohydrate 22.6, Fiber 0.8, Sugar 10, Protein 2.5

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