Russian Teacake Bars 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 TEACAKE BARS



Russian Teacake Bars image

We don't like to mess with a good thing, but this creative new take on the Christmas cookie staple offers a genius shortcut (no rolling!) but all the classic flavor!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h30m

Yield 64

Number Of Ingredients 10

2 1/4 cups Gold Medal™ all-purpose flour
3/4 cup very finely chopped pecans
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup butter, softened
1/2 cup granulated sugar
1/2 cup powdered sugar
1 egg
1 1/2 teaspoons vanilla
1/4 cup powdered sugar

Steps:

  • Heat oven to 350°F. Line 8-inch square pan with foil, leaving foil overhanging at 2 opposite sides of pan; spray foil with cooking spray. In small bowl, mix flour, pecans, baking powder and salt; set aside.
  • In large bowl, beat softened butter, granulated sugar and 1/2 cup powdered sugar with electric mixer on medium speed about 1 minute or until fluffy; scrape side of bowl. Beat in egg and vanilla. On low speed, gradually beat flour mixture into butter mixture until well blended. Spread in pan.
  • Bake 32 to 37 minutes or until light brown on top and edges. Immediately sprinkle 2 tablespoons of the powdered sugar over top. Cool completely, about 1 1/2 hours.
  • Remove bars from pan by lifting foil; peel foil away. Cut into 8 rows by 8 rows. Sprinkle remaining 2 tablespoons powdered sugar over top of bars before serving. Store in airtight container at room temperature.

Nutrition Facts : Calories 60, Carbohydrate 7 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Bar, Sodium 35 mg, Sugar 3 g, TransFat 0 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



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.

RUSSIAN TEA CAKES



Russian Tea Cakes image

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

Provided by KitchenCraftsnMore

Categories     Dessert

Time 19m

Yield 48 serving(s)

Number Of Ingredients 7

1 cup butter or 1 cup margarine, softened
1/2 cup powdered sugar
1 teaspoon vanilla
2 1/4 cups all-purpose flour
1/4 teaspoon salt
3/4 cup finely chopped nuts
powdered sugar

Steps:

  • Heat oven to 400 degrees F.
  • Beat butter, 1/2 cup powdered sugar and the vanilla in large bowl with electric mixer on medium speed, or mix with spoon.
  • Stir in flour and salt.
  • Stir in nuts.
  • Shape dough into 1-inch balls.
  • Place about 2 inches apart on ungreased cookie sheet.
  • Bake 8 to 9 minutes or until set but not brown.
  • Immediately remove from cookie sheet; roll in powdered sugar.
  • Cool completely on wire rack.
  • Roll in powdered sugar again.

Nutrition Facts : Calories 73.1, Fat 5, SaturatedFat 2.6, Cholesterol 10.2, Sodium 60.4, Carbohydrate 6.3, Fiber 0.3, Sugar 1.4, Protein 1

RUSSIAN TEA CAKES III



Russian Tea Cakes III image

Lovely little cookies that are perfect for formal parties.

Provided by Emma Radovich

Categories     Desserts     Cookies     Butter Cookie Recipes     Tea Cakes and Biscuits Recipes

Yield 24

Number Of Ingredients 7

1 cup butter
½ cup confectioners' sugar
2 ¼ cups all-purpose flour
¾ cup chopped walnuts
¼ teaspoon salt
1 teaspoon vanilla extract
⅓ cup confectioners' sugar for decoration

Steps:

  • Combine all ingredients, mix well.
  • Refrigerate dough until chilled.
  • Roll dough into 1 inch balls and bake for 15 minutes in a preheated 350 degree F (175 degrees C) oven.
  • Once baked, roll while still hot in confectioners' sugar until coated. Let cool. Lightly dust with more confectioners' sugar.

Nutrition Facts : Calories 151.1 calories, Carbohydrate 13.6 g, Cholesterol 20.3 mg, Fat 10.2 g, Fiber 0.6 g, Protein 1.8 g, SaturatedFat 5.1 g, Sodium 79.1 mg, Sugar 4.2 g

RUSSIAN TEA CAKES



Russian Tea Cakes image

Provided by Duff Goldman

Categories     dessert

Time 2h

Yield 48 cookies

Number Of Ingredients 7

5 sticks unsalted butter, at room temperature
4 1/2 cups (20 ounces) all-purpose flour
1 1/2 cups (7 1/2 ounces) sifted powdered sugar, plus more for rolling cookies
1 tablespoon kosher salt
2 teaspoons pure vanilla extract
1/2 tablespoon ground cinnamon
1 1/2 cups toasted walnuts, finely chopped

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



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

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.

BEST RUSSIAN TEA CAKES EVER



Best Russian Tea Cakes Ever image

Make and share this Best Russian Tea Cakes Ever recipe from Food.com.

Provided by familyof6

Categories     Dessert

Time 25m

Yield 24 cookies

Number Of Ingredients 5

1 cup of soft butter
1/2 cup confectioners' sugar
1 teaspoon vanilla
2 1/2 cups flour
1/2 teaspoon salt

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!

Nutrition Facts : Calories 125.4, Fat 7.8, SaturatedFat 4.9, Cholesterol 20.3, Sodium 103.2, Carbohydrate 12.4, Fiber 0.3, Sugar 2.5, Protein 1.4

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