Russian tea cakes..... re-visited!

Well you're probably asking how is she re-visiting Russian tea cakes when she never posted anything about them before. Here's the story. My sisters and I have a tradition at Christmas we get together to do some baking and then we share the goodies. That way we all have a variety of Christmas baking over the holidays and it give us a chance to spend some time together. We have been doing this cookie exchange for years.

Couple years ago, I had moved and couldn't make it to the Christmas family cookie exchange so I did a cookie swap with my friend Svetlana instead. She made Russian tea cakes. I had tried them years ago and didn't really like them, so when she told me she was making them I wasn't expecting much. Well let me tell you, her cookies changed my mind. They were amazing!!I knew then that I would be making them a Christmas favourite... 

They are a melt-in-your mouth shortbread type cookie with a delicious nut flavour and a nutty crunch. The icing sugar on the outside adds the perfect amount of sweetness.Russian tea cakes are so popular and many cultures have a similar cookies. These cookies are known by  many other names, Mexican Wedding Cakes, Butternuts and Snowballs to name a few. These Russian teacakes are perfect for any occasions; Tea Parties, Weddings, Christmas gatherings.


The Russian tea cakes recipe is very simple. I think It's important to use butter, quality nuts and pure vanilla extracts to achieve delicious melt-in your mouth tea cakes. These cookie balls, after baking, are coating in powdered sugar while still hot, then again once the cookies are cooled. I think that after you make these tea cakes, they will instantly become a family favorite! 


And so when I said Russian tea cakes re-visited, I meant that after the cookie swap with my friend Svetlana, I got the recipe and revisit the idea of making them. I'm so glad she made them that day, they are the perfect cookie with a cup of tea anytime of the year, especially at Christmas.  

*I toasted the nuts, it brings out the flavour and fragrance of the nuts. *

Preheat oven to 325 degrees F.  

Place nuts on a baking sheet and bake for 8 minutes till nuts are lightly brown and fragrant. Cool, then chop nuts finely, set aside.

In large bowl, beat 1/2 cup powdered sugar, butter, and vanilla until light and fluffy. Stir in flour, finely chopped nuts and salt; mix until dough forms. shape into 1-inch balls. Place 1 inch apart on ungreased cookie sheets.

Bake for 15-20 mintuesor until set but not brown. Immediately remove from cookie sheets. Cool slightly; roll in powdered sugar. Cool completely. Reroll in powdered sugar. Makes about 5 dozen cookies. 

I hope you chose to re-visit this recipe time and time again! You'll be glad you did:)




Thanks for stopping by x
Katya

Russian tea cakes

½ cup powdered sugar

1 cup butter softened

2 teaspoons pure vanilla extract

2 cups all purpose flour

1 cup finely chopped nuts (pecans, almonds, walnuts)

½ teaspoon salt

Powdered sugar

*I toasted the nuts; it brings out the flavour and fragrance of the nuts. *

Preheat oven to 325 degrees F.  

Place nuts on a baking sheet and bake for 8 minutes till nuts are lightly brown and fragrant. Cool, then chop nuts finely, set aside.

In large bowl, beat 1/2 cup powdered sugar, butter, and vanilla until light and fluffy. Stir in flour, finely chopped nuts and salt; mix until dough forms. shape into 1-inch balls. Place 1 inch apart on ungreased cookie sheets.

Bake for 15-20 minutes or until set but not brown. Immediately remove from cookie sheets. Cool slightly; roll in powdered sugar. Cool completely. Reroll in powdered sugar. Makes about 5 dozen cookies.