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Russian Tea Cakes Recipe

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

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Russian Tea Cakes Recipe

Prep: 15 min. + chilling Bake: 20 min.

Yield: 21 Servings

15 20 35

Ingredients

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

Directions

In a large bowl, cream butter and sugar until light and fluffy. 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 400° for 10-12 minutes. Roll in confectioners' sugar while still warm. Cool on wire racks. Yield: about 3-1/2 dozen.

Originally published as Russian Tea Cakes in Country Woman November/December 1996

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Reviews for Russian Tea Cakes

Russian Tea Cakes

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Reviewed on Dec. 07, 2012 by 5173nancy

Cookie fell apart. Very disappointing.

Reviewed on Jan. 18, 2011 by u45529

Best Russian Teacakes I've ever made and believe me I have tried a lot of recipes! Just like my mother used to make.

Reviewed on Dec. 21, 2010 by mmpense

I love these cookies. They were a hit at my cookie exchange. Thanks.

Reviewed on Jan. 11, 2010 by Darlene1679

Excellent cookie. I added chopped pecans and shaped them into crescents to distiguish them from Mexican Wedding Cakes. A wonderful addition to my Christmas recipe box.