Surprise Russian Tea Cakes Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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

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 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

(SURPRISE!) RUSSIAN TEA CAKES



(Surprise!) Russian Tea Cakes image

A sweet surprise awaits those who bite into this adaptation of Russian Teacakes. From the 1971 Betty Crocker Recipe Card Library. Posting for ZWT3

Provided by Julie Bs Hive

Categories     Dessert

Time 30m

Yield 36 cookies

Number Of Ingredients 8

1 cup butter
1/2 cup confectioners' sugar
2 1/4 cups all-purpose flour
1 teaspoon vanilla
1/4 teaspoon salt
1/2 cup chopped nuts
9 vanilla caramels
extra confectioners' sugar or colored sugar crystals

Steps:

  • Heat oven to 400°. Mix thoroughly butter, confectioners' sugar and vanilla. Work in flour, salt and nuts until dough holds together.
  • Cut each vanilla caramel into 4 small pieces. Divide dough in 36 portions and mold each around a small piece of caramel.
  • Bake 10-12 minutes until set but not brown. While warm, roll in confectioner's sugar or sugar crystals and cool.
  • Makes 36 cookies.

Nutrition Facts : Calories 101.4, Fat 6.4, SaturatedFat 3.5, Cholesterol 13.7, Sodium 71.6, Carbohydrate 10.1, Fiber 0.4, Sugar 3.4, Protein 1.3

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

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

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

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

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.

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

More about "surprise russian tea cakes recipes"

RUSSIAN TEA CAKES RECIPE - NATASHASKITCHEN.COM
russian-tea-cakes-recipe-natashaskitchencom image
2021-12-07 How to Make Russian Tea Cakes: In a large bowl, using an electric hand mixer, cream together butter, 1/2 cup of powdered sugar, and 1 tsp of …
From natashaskitchen.com
5/5 (91)
Total Time 30 mins
Category Easy
Calories 99 per serving


RUSSIAN TEA CAKES - A CLASSIC COOKIE RECIPE - EATS BY THE BEACH
2019-12-07 Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper or a Silpat mat. Set aside. In the bowl of an electric mixer, cream the butter and vanilla until smooth. Stir the 6 tablespoons of powdered sugar into the flour. Add to the butter mixture and combine, on low speed, until just blended.
From eatsbythebeach.com


RUSSIAN TEA CAKES - MODERNLY MORGAN
2014-12-30 Instructions. Heat oven to 400 degrees. In a large bowl, mix together butter, sugar and vanilla. Once mixed, add in flour, chopped pecans and salt. I found it was easier to mix the dough together with my hands. The dough will be on the drier side. Roll dough into one inch balls and place them evenly spaced (about 1 inch) on a non-greased cookie ...
From modernlymorgan.com


RUSSIAN TEA CAKES ⋆ CHRISTMAS-COOKIES.COM
Preheat oven to 350F. In a large bowl combine first 6 ingredients on low speed of mixer about 1 minute. Blend well. Gradually add flour at low speed until just combined; stir in nuts. Roll dough into 1 inch balls; place about 1 inch apart on ungreased cookie sheet. Bake for 8-10 minutes until firm to the touch but not brown.
From christmas-cookies.com


RUSSIAN TEA CAKES – SMITTEN KITCHEN
2006-12-27 1/8 teaspoon ground cinnamon (optional) Using electric mixer, beat butter in large bowl until light and fluffy. Add 1/2 cup powdered sugar and vanilla; beat until well blended. Beat in flour, salt, and then nuts. Divide dough in half; form each half into ball. Wrap separately in plastic; chill until cold, about 30 minutes. Preheat oven to 350°F.
From smittenkitchen.com


RUSSIAN TEA CAKES I RECIPE
Get one of our Russian tea cakes i recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 98% Russian Tea Cake Cookies Do you want to know how to make some wonderful cookies that offer an inspiring taste? You do not have to search any furt. Bookmark. 45 min; 48 Yield; 98% Peach Green Iced Tea Which is the most popular and …
From crecipe.com


RUSSIAN TEA CAKES - MUNATY COOKING
2019-09-16 Instructions. Preheat the oven to 180C/350F. Line a baking tray with parchment paper or a silicone mat, in case you don’t have both to line the tray with, then grease and dust the baking tray with flour, keep aside. In a bowl, add the butter, icing sugar, vanilla, and salt.
From munatycooking.com


30 MINUTE TIMER RECIPE SURPRISE RUSSIAN TEA CAKES - WEBETUTORIAL
Russian; Dietary ; The ingredients are useful to make 30 minute timer recipe surprise russian tea cakes recipe that are butter, “confectioners sugar”, all purpose flour, vanilla, salt, nuts, vanilla caramels . 30 minute timer recipe surprise russian tea …
From webetutorial.com


THE BEST RUSSIAN TEA CAKES EVER - COOKINGCREST.COM
Instructions Preheàt oven to 365 ànd creàm butter ànd powdered sugàr in mixer. àdd vànillà pàste ànd mix. àdd flour ànd sàlt. àdd chopped nuts. Mix well. Roll into inch sized bàlls ànd plàce 12 bàlls onto cookie sheet. … complete instructions >>> theadventurebite.com
From cookingcrest.com


RUSSIAN TEA CAKES RECIPE - EASY SNOWBALL COOKIES!
2019-12-05 Instructions. Preheat oven to 375°F. Line a baking sheet with parchment paper and set aside. In the bowl of your stand mixer fitted with the paddle attachment mix together the butter, 1 cup of powdered sugar, salt, and vanilla until smooth, scraping the …
From cookiesandcups.com


MY GRANDMA'S RUSSIAN TEA CAKE COOKIES - BOSTON GIRL …
2019-12-09 Heat oven to 400 degrees. Mix butter, powdered sugar, and vanilla in a bowl. Stir in flour, nuts, and salt until a soft dough forms. Shape dough into 1 inch balls. Place about 1 inch apart on an ungreased cookie sheet. Bake about 10 to 12 minutes until set about not brown. Remove from cookie sheet. Cool slightly on a wire rack.
From bostongirlbakes.com


RUSSIAN TEA CAKES - RICARDO CUISINE
With the rack in the middle position, preheat the oven to 200 °C (400 °F). Line a baking sheet with parchment paper. In a bowl, combine the flour, nuts, and salt. Set aside. In another bowl, cream the butter with 125 ml (1/2 cup) of the sugar and the vanilla with an electric mixer. With a wooden spoon, stir in the dry ingredients.
From ricardocuisine.com


(SURPRISE!) RUSSIAN TEA CAKES RECIPE - FOOD.COM
Dec 3, 2012 - A sweet surprise awaits those who bite into this adaptation of Russian Teacakes. From the 1971 Betty Crocker Recipe Card Library. Posting for ZWT3 From the 1971 Betty Crocker Recipe Card Library.
From pinterest.com


RUSSIAN TEA CAKES - PREPPY KITCHEN
2019-12-01 How to Make Russian Tea Cakes 1. Spread the nuts onto a baking sheet and bake at 350F for about 10 minutes or until fragrant. Move the nuts around after five minutes so they toast evenly. Beat the butter until creamed. 2. Cream the butter then add the powdered sugar and beat until light and fluffy then beat in the vanilla extract. 3.
From preppykitchen.com


FAVOURITE RUSSIAN TEA CAKES RECIPE
Directions Heat oven to 400℉ (200℃). Mix together butter, ½ cup sugar and the vanilla. Work in flour, salt and nuts until dough holds together. Shape dough into 1-inch balls. Place on ungreased baking sheet. Bake 10 to 12 minutes or until set but not brown. While warm, roll in confectioners' sugar. Cool. Or roll in colored sugar before baking.
From recipeland.com


RUSSIAN TEA CAKES RECIPE - JOYOUS HOME
2021-11-04 Instructions. Whisk together the dry ingredients. Mix the butter, sugar and vanilla together. Stir in the finely chopped nuts. Make 1" balls and place on parchment paper. Bake at 325 degrees for 25 minutes. Cool slightly, roll in powdered sugar. Once completely cool roll again in powdered sugar.
From joyoushome.com


RUSSIAN TEA CAKES WITH HERSHEY'S KISSES - GRANNY'S IN THE KITCHEN
2020-12-02 Russian Tea Cake Ingredients 1 cup butter softened 3/4 cup pecans chopped fine ¾ cup confectioner’s sugar (plus more for rolling cookies) 2 cups flour ¼ tsp. salt 1 tsp. vanilla Mix all ingredients until it forms a smooth dough that holds together.
From grannysinthekitchen.com


RUSSIAN TEA CAKES - I HEART KITCHEN
2016-01-13 Instructions. Preheat oven to 400º F. Cream butter, sugar and vanilla in a large mixing bowl. Mix flour and salt together then stir into the butter mixture until combined. Mix in nuts. Roll dough into 1" balls and place on un-greased cookie …
From iheartkitchen.com


RUSSIAN TEA CAKES - MARSHA'S BAKING ADDICTION
2021-09-09 Instructions. Preheat the oven to 180C/350F/Gas 4, and line a baking tray with parchment paper, or a silicone mat. Set aside. Whisk together the butter, vanilla, and icing sugar until smooth and combined. Add the flour and salt, and mix to form a soft, but not sticky, dough. Fold in the chopped nuts.
From marshasbakingaddiction.com


RUSSIAN TEA CAKES RECIPE – AKA MEXICAN WEDDING COOKIES
2021-08-22 Preheat oven to 375° F. Line two cookie sheets with parchment paper. Mix butter, ½ 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.
From thebirchcottage.com


RUSSIAN TEA CAKES (AKA MEXICAN WEDDING CAKES AKA SNOWBALL …
2013-12-27 Russian Tea Cake Recipe ( aka Snowball, Mexican Wedding Cake, etc.) Pin It! Heat oven to 400 degrees Fahrenheit. Beat butter, sugar, and vanilla together thoroughly. Stir flour, salt, and nuts in. (I'm partial to chopped pecans, but it …
From tikkido.com


SURPRISE TEA CAKES RECIPE | RECIPELAND
Directions. Setting: Defrost. Place butter in a small glass mixing bowl. Microwave for about 1½ minutes or until softened. Beat in egg, vanilla and powdered sugar until light and fluffy. Blend in flour and nuts. Make teacakes by shaping 1 tablespoon of dough around 1 unwrapped kiss. Arrange 12 teacakes on wax paper in oven, 1 inch apart.
From recipeland.com


RUSSIAN CHRISTMAS TEA CAKES - LORD BYRON'S KITCHEN
2018-12-15 Scoop the dough using a small cookie scoop – about 1 heaping teaspoon. Roll into balls and place on the prepared baking sheet. Bake for exactly 12 minutes. While the cookies are baking, sift the remaining two cups of confectioner’s sugar into a shallow bowl with a rim.
From lordbyronskitchen.com


RUSSIAN TEA CAKES {SNOWBALL COOKIES} - THE SEASONED MOM
2020-10-31 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.
From theseasonedmom.com


EASY RUSSIAN TEA CAKES - SIMPLY LAKITA
2014-12-17 Preheat oven to 350ºF. In a large bowl, break up the sugar cookie dough, then stir or knead in flour, chopped pecans, and the vanilla extract until well blended. Shape the dough into 54 (1-inch) balls and place 1 inch apart on ungreased cookie sheets. Bake 10 to 14 minutes or until set but not brown. Remove from cookie sheets and cool slightly ...
From simplylakita.com


RUSSIAN TEA CAKES - FRUGAL HAUSFRAU
2016-12-23 1 teaspoon vanilla 2 1/4 cups flour 1/4 teaspoon salt 3/4 cup finely chopped nuts, optional (pecans, macadamia, or walnuts work well) Powdered sugar for rolling Heat oven to 400ºF. Cream butter very well then add the powder sugar and vanilla and mix in. Slowly stir in flour, nuts and salt and continue to mix just until dough holds together.
From frugalhausfrau.com


RUSSIAN TEA CAKE RECIPE
Get one of our Russian tea cake recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 79% Russian Tea Cakes I Allrecipes.com This is a family recipe that's been made at Christmas time by at least 4 generations. This year will... 20 Min; 36 Yield; Bookmark. 100% Russian Tea Cakes Foodnetwork.com Get this all-star, easy-to-follow …
From crecipe.com


THE BEST RUSSIAN TEA CAKES EVER | THE ADVENTURE BITE
2017-02-15 Our secret Russian Tea Cakes recipe is never dry. It’s always declared to be the best snowball cookie they have ever eaten! Prep Time 30 minutes Cook Time 11 minutes Total Time 41 minutes Servings 48 cookies Print Pin Recipe Ingredients 2 cup of butter softened 1 cup powdered sugar 2 teaspoons vanilla bean paste 4 ½ cups all purpose flour
From theadventurebite.com


SURPRISE INSIDE CAKES RECIPES ALL YOU NEED IS FOOD
Nonstick cooking spray, for the sheet pan: 1 1/4 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon fine sea salt 3.5 ounces almond paste, broken into small bits
From stevehacks.com


RUSSIAN TEA CAKES - AMANDA COOKS & STYLES
2020-01-31 Preheat oven to 350 degrees. In a large mixing bowl, add butter, vanilla and powdered sugar. Mix to combine. Using your fork, blend in the flour and salt. Fold in chopped almonds. Roll cookies into 1″ balls and transfer to parchment paper lined or …
From amandacooksandstyles.com


RUSSIAN TEA CAKES WITH CREATEMYCOOKBOOK - HOME
2017-12-01 [wpurp-searchable-recipe]Russian Tea Cakes with CreateMyCookbook – These cookies are so pretty! You can wrap them up for a holiday gift, have them for guests, or take them to a holiday party. – Cup Soft Butter, Cup Sifted Confectioners Sugar, Tsp. Vanilla, Cups Sifted Flour, Tsp. Salt, Cup Finely Chopped Nuts, Preheat oven to 400 degrees; Mix butter, 1/2 cup …
From sammyapproves.com


RUSSIAN TEA CAKES - RETURN TO THE KITCHEN
2022-02-02 With a hand or stand mixer, cream together butter and sugar until light and fluffy. Next, add the vanilla and stir well. Then, add flour, salt, and walnuts. Mix until dough forms. Roll dough into tablespoon-size balls. Then, bake at 350 degrees for 9 …
From returntothekitchen.com


RUSSIAN TEA CAKES – MILDLY MEANDERING
2019-12-09 Instructions. Preheat oven to 375 and line a sheet pan with parchment paper or a silicon mat. Beat together butter and powdered sugar. Add in vanilla extract, all-purpose flour, and almond flour. Continue to mix until the dough comes together. Using a cookie scoop or a spoon to make 1 inch balls of dough.
From mildlymeandering.com


MOM'S RUSSIAN TEA CAKES | CRAZY FOR CRUST
2022-03-31 Preheat oven to 375°. Line two cookie sheets with parchment paper. Mix butter, ½ cup powdered sugar, and vanilla with an electric mixer until fluffy. Add flour and salt and mix until the dough comes together.
From crazyforcrust.com


Related Search