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Russian Tea Cakes

 Russian Tea Cakes
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
21 ServingsPrep: 15 min. + chilling Bake: 20 min.


  • 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


  • 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.