Russian Tea Cookies
I can always tell the holidays are right around the corner because I get the urge to bake. One of my favorite (and easy!) cookie recipes is Russian tea cookies, also known as Russian tea cakes. They are light, buttery and full of nutty goodness. Did I mention they’re easy to make? Stash that in your holiday menu planner!
Russian Tea Cookies
1 cup butter or margarine, softened
1 cup all-purpose flour
1 cup powdered sugar, divided use
1 tablespoon water
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
3/4 cup finely chopped pecans
In a large bowl cream the butter and flour until well combined. Stir in half the powdered sugar, water and vanilla; mix well. Stir in flour, then the nuts. Cover and refrigerate for one hour.
After the dough has chilled, preheat oven to 325°F.
Shape dough into 1-inch balls and place 1 inch apart on an ungreased baking sheet. Bake 18 to 20 minutes or until slightly brown. Let cool.
Roll cookies in remaining powdered sugar, coating evenly.
Makes 36 cookies.
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| Categories: | Baked Goods • Sweets | |
| Tags: | Baked Goods • cookies • desserts • Food • foodista • russian tea cookies • Sweets • tea cakes |
14 Responses to “Russian Tea Cookies”
October 7th, 2008 at 1:58 pm
These sound fantastic! I usually shy away from sugar and butter cookies because I like a big, thick cookie (typical of most chocolate chip, oatmeal raisin, etc). But these look like they’re moist, fat and delish!
October 7th, 2008 at 2:07 pm
another way these often get done is rolled twice- once straight out of hte oven and then again after it cools to make them white
October 8th, 2008 at 6:44 am
what a great recipe! I’ll definitely try this one for the picnic this weekend
October 8th, 2008 at 6:47 am
I grew up in Moscow: your post brings back good memories!
October 8th, 2008 at 7:52 am
My boyfriend’s mother makes these and they’re the best cookies I’ve ever had. And now you’re telling me they’re easy and easy to veganize? A big thank you, I’m bookmarking this recipe for sure!
October 8th, 2008 at 3:59 pm
my mom is OBSESSED with pecans–she would love these! i think you’ve just given me an idea for her birthday next week!
October 8th, 2008 at 6:17 pm
I am just wondering if the two flours listed in the ingredients should be all put in, int he beginning? Is there a reason why they are listed sepeately? I would love to make these as they look so impressive.
October 8th, 2008 at 6:55 pm
I AM RUSSIAN, I HAVE NEVER HEARD ABOUT SUCH COOKIES!!!????
October 9th, 2008 at 8:22 am
The great thing with this recipe is that you can use other nuts as well. like some chopped macadamia nuts, or how about some of that coconut from the coconut cream pie
October 13th, 2008 at 5:38 pm
This was a favorite cookie of mine that my (ex) mother-in-law used to make for the holidays. Now that I am no longer part of the family- I’ve missed these cookies. THANKS for the recipe.
October 16th, 2008 at 6:19 am
yum. these remind me of christmas
November 21st, 2008 at 10:26 pm
do you think walnuts might be a good susbstitute? i’ve always preferred them over pecans…
November 28th, 2008 at 7:00 am
omg they look so good and i am making thyem for my project .
anna
love,
December 18th, 2008 at 9:52 am
Oh, this recipe brings back SO many memories. We are of the “Russian Tea Cakes” mind in our family, and this is one of those time-intensive recipes that I always got stuck with (if it’s a time-intensive recipe, you can bet my mother loves eating it, and I get stuck baking it).
We also use walnuts rather than pecans, although I think that’s definitely a personal choice (I dislike pecans, in general).
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