Russian Tea Cakes

Russian Tea Cakes

These are a holiday classic around my house. Not only are they incredibly easy to make, they taste delicious. For a nice variation you can use a pistachios, pecans or any other nut instead of the walnuts.

These cookies are also known as Mexican wedding cookies or butter balls.

Russian Tea Cakes Ingredients

The recipe and detailed instructions are at the end of this post. For this recipe we need butter, all-purpose flour, powdered sugar, walnuts, and vanilla extract. Looks like we have it all. Ready, set, bake…

Butter and vanillaCreamedFlour and sugar addedjust combinedadd walnutsall mixed

Using a mixers bowl with the paddle attachment cream butter and vanilla until smooth.

Add the 1 1/2 ounces powdered sugar and flour into the butter mixture, at a low speed, until just combined. Mix in the chopped walnuts. Careful not to overwork the flour. The more you mix the flour the tougher your cookies will be. For the most tender results, run the mixer only until each ingredient, not including the butter and vanilla in the first step, are just combined.

on a baking sheetall bakedrolled in powdered sugarrolled a second time in powdered sugar

Using a cookie scoop or tablespoon roll dough into one inch balls, and place them two inches apart on a parchment lined baking sheet. The cookies will not expand all that much, you can get up to 30 on a regular sized baking sheet.

Bake for 10-12 minutes, until lightly browned, at 350°F in the preheated oven. When cool, roll in remaining powdered sugar. Roll in the sugar a second time.

Recipe: Russian Tea Cakes

Print Recipe
Yield: 30 Cookies

Ingredients

  • 8 ounces (227 g) butter, at room temperature
  • 10 ounces (284 g) all-purpose flour
  • 1 1/2 ounces (43 g) powdered sugar
  • 3 1/2 ounces (99 g) walnuts, chopped
  • 1 teaspoon (5 ml) vanilla extract
  • 1 3/10 ounces (94 g) powdered sugar (for decoration)

Instructions

  • Using a mixer with a paddle attachment cream the butter and vanilla until smooth.
  • Add the 1 1/2 ounces powdered sugar and flour into the butter mixture, at a low speed, until just combined. Mix in the chopped walnuts.
  • Using a cookie scoop or tablespoon roll dough into one inch balls, and place them two inches apart on a parchment lined baking sheet.
  • Bake for 10-12 minutes, until lightly browned, at 350°F (175°C) in the preheated oven. When cool, roll in remaining powdered sugar. Roll in the sugar a second time.

About Jeff

Graphic Designer in San Diego CA
This entry was posted in Baking, Cookies, Holiday and tagged , , , , , . Bookmark the permalink.

One Response to Russian Tea Cakes

  1. Catherine Wood says:

    What a wonderful website. Russian Teacakes, (along with Chocolate Crinkles) are my favorite Christmas cookies. I roll them in the powdered sugar while still warm so it makes a sort of icing. And then roll again when cooled. I’ll be making your Basque Cake tomorrow and look forward to working my way through all of your delicious looking recipes.

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