Russian Tea Cakes With Chocolate Recipes

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CHOCOLATE-FILLED RUSSIAN TEA CAKES



Chocolate-Filled Russian Tea Cakes image

Chocolate stars are the sweet surprise inside tender, bite-sized cookies coated with powdered sugar.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h30m

Yield 48

Number Of Ingredients 10

1 cup butter or margarine, softened
1/2 cup powdered sugar
1 teaspoon vanilla
2 cups Gold Medal™ all-purpose flour
1/4 teaspoon salt
3/4 cup finely chopped walnuts
48 milk chocolate stars (from 14-oz bag)
1 cup powdered sugar
1 tablespoon red sugar
1 tablespoon green sugar

Steps:

  • Heat oven to 400°F. In large bowl, beat butter, 1/2 cup powdered sugar and the vanilla with electric mixture on medium speed until well mixed. On low speed, beat in flour, salt and walnuts.
  • For each cookie, shape scant measuring tablespoonfuls dough around chocolate star to make 1-inch ball; place 2 inches apart on ungreased cookie sheets.
  • Bake 12 to 15 minutes or until set and bottoms begin to turn golden brown. Meanwhile, in small bowl, mix sugar coating ingredients.
  • Immediately remove cookies from cookie sheets; roll in sugar coating. Cool completely on cooling racks, about 30 minutes. Roll in sugar coating again.

Nutrition Facts : Calories 100, Carbohydrate 11 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 45 mg, Sugar 6 g, TransFat 0 g

CHOCOLATE RASPBERRY TEA CAKES



Chocolate Raspberry Tea Cakes image

WITH a family of six children, it seems I'm always cooking and on the lookout for variety in menus and special treats to surprise them. This recipe was given to me by a co-worker. The flavor compliment of the raspberry to the chocolate is very pleasing.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 1/2 dozen.

Number Of Ingredients 10

3/4 cup all-purpose flour
2 tablespoons sugar
2 tablespoons brown sugar
1 teaspoon baking powder
1/8 teaspoon salt
1 egg white
1/4 cup milk
1/4 cup butter, melted
1/2 cup milk chocolate chips
6 teaspoons seedless raspberry jam

Steps:

  • In a large bowl, combine the flour, sugars, baking powder and salt. In another bowl, whisk the egg white, milk and butter; stir into dry ingredients just until moistened. Fold in chocolate chips. , Fill each of six paper-lined muffin cups with 1 tablespoon batter. Drop 1 teaspoon of jam into each cup; top with remaining batter., Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Nutrition Facts : Calories 255 calories, Fat 12g fat (8g saturated fat), Cholesterol 25mg cholesterol, Sodium 221mg sodium, Carbohydrate 34g carbohydrate (21g sugars, Fiber 1g fiber), Protein 4g protein.

RUSSIAN TEA CAKES



Russian Tea Cakes image

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

1 cup butter, softened
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
1/4 teaspoon salt
3/4 cup finely chopped nuts
Additional confectioners' sugar

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



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 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

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

CHOCOLATE-FILLED RUSSIAN TEA CAKES



Chocolate-Filled Russian Tea Cakes image

This recipe is from a Pillsbury holiday baking cookbook. I have made Russian tea cakes before but not with chocolate in the middle! YUM! I can't wait to try these.

Provided by Zaney1

Categories     Dessert

Time 27m

Yield 4 dozen, 2 serving(s)

Number Of Ingredients 10

1 cup butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla
2 cups flour
1/4 teaspoon salt
3/4 cup pecans, finely chopped
48 milk chocolate stars
1 cup powdered sugar
1 tablespoon red sugar crystals
1 tablespoon green sugar crystals

Steps:

  • Heat oven to 400.
  • In large bowl, beat butter, 1/2 cup powdered sugar and the vanilla until well blended.
  • On low speed, beat in flour, salt and pecans.
  • For each cookie, shape a scant Tbsp of dough around 1 chocolate star to make a 1-inch ball.
  • Place 2 inches apart on ungreased cookie sheet.
  • Bake 12-15 minutes or until set and bottoms start to turn golden brown.
  • SUGAR COATING:.
  • Combine powdered sugar and red and green sugar.
  • Mix well.
  • Immediately remove baked cookies from cookies sheets and roll in sugar coating.
  • Cool completely on cooling racks, about 30 minutes.
  • Roll in sugar coating again.

Nutrition Facts : Calories 2442.7, Fat 149.8, SaturatedFat 74, Cholesterol 265, Sodium 1020.1, Carbohydrate 257.4, Fiber 10.4, Sugar 149.6, Protein 24.6

RUSSIAN TEA CAKES WITH CHOCOLATE



Russian Tea Cakes With Chocolate image

Make and share this Russian Tea Cakes With Chocolate recipe from Food.com.

Provided by Pamela

Categories     Dessert

Time 27m

Yield 3 dozen

Number Of Ingredients 7

1 cup butter
1/2 cup icing sugar
1 teaspoon vanilla
2/3 cup finely chopped nuts (optional)
2 cups flour
1 1/2 cups chocolate chips
1/2 cup chocolate chips, melted

Steps:

  • Cream buter and sugar. Add vanilla.
  • Gradually beat in flour (and nuts).
  • Stir in 1 1/2 cups chocolate chips. Shape into balls.
  • Bake at 350° for 10-12 minutes or until golden on the bottoms.
  • Cool and drizzle with remaining melted chocolate chips.

RUSSIAN TEA CAKES



Russian Tea Cakes image

Provided by Food Network

Categories     dessert

Time 1h10m

Yield 4 dozen cookies

Number Of Ingredients 6

1 cup butter, at room temperature
2 teaspoons vanilla extract
1/2 cup sifted confectioners? sugar, plus more for rolling cookies
2 cups flour
1/4 teaspoon salt
1 cup finely chopped pecans or walnuts

Steps:

  • Preheat the oven to 325 degrees F.
  • Cream butter in a large mixing bowl. Add the vanilla then gradually add the 1/2 cup confectioners' sugar, beating until light and fluffy. Sift the flour, measure, then sift again with the salt. Add gradually to the butter mixture. Add the pecans and mix well.
  • Shape the dough into 1-inch balls and place 2 inches apart on ungreased baking sheets. Flatten slightly using the bottom of a glass, then bake for 20 minutes, or until edges are very lightly browned. Remove the cookies from the baking sheets and roll in powdered sugar while still hot. Cool on wire racks and roll cookies again in powdered sugar before serving.
  • Once they are completely cooled, cookies may be stored in airtight containers for up to 1 week.

RUSSIAN TEA CAKES



Russian Tea Cakes image

Provided by Anne Thornton, Host of Dessert First

Time 50m

Yield 12 dozen

Number Of Ingredients 10

1 1/2 sticks butter
1 1/2 cups sugar
2 eggs
1 teaspoon almond extract
1 teaspoon pure vanilla extract
2 teaspoons baking powder
4 cups sifted all-purpose flour
Salt
1 1/3 cups roasted, salted, chopped pecans
Confectioners' sugar, for rolling

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



Russian Tea Cakes image

Whether it's wintertime or you just find yourself craving these powdered treats, turn to our tasty recipe for Russian Tea Cakes for an impressive dessert.

Provided by My Food and Family

Categories     Recipes

Time 35m

Yield 36 servings, 2 cookies each

Number Of Ingredients 5

1-1/2 cups butter, softened
1-1/2 cups powdered sugar, divided
1-1/2 tsp. vanilla
3 cups flour
1-1/2 cups finely chopped walnuts

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.

Nutrition Facts : Calories 160, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 60 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

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