Russian Tea Cakes Recipe

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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
TOTAL TIME: Prep: 15 min. + chilling Bake: 20 min.
MAKES:21 servings
TOTAL TIME: Prep: 15 min. + chilling Bake: 20 min.
MAKES: 21 servings


  • 1 cup butter, softened
  • 1/2 cup confectioners' sugar
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 2-1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 3/4 cup finely chopped nuts
  • Additional confectioners' sugar


  1. 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.
  2. 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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Reviewed Dec. 29, 2013

"I made these cookies for Christmas last year. Immediately they became my family favorite Christmas cookies. This year I made two batches, one with walnuts, the other with pecans and also increased the nuts amount to 1 cup each. Both turned out excellent! It?s a keeper."

Reviewed Dec. 7, 2012

"Cookie fell apart. Very disappointing."

Reviewed Jan. 18, 2011

"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 Dec. 21, 2010

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

Reviewed Jan. 11, 2010

"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."

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