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Russian Tea Cakes Recipe

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4.5 6
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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 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. 6, 2014

"I'm sorry but these were so dry and no flavor. Maybe adding more than 1tsp of vanilla or using almond abstract instead would boost the flavor? Any ideas?"

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."

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