Community Pick
Russian Tea Cakes
photo by Swirling F.
- Ready In:
- 19mins
- Ingredients:
- 7
- Serves:
-
48
ingredients
- 1 cup butter or 1 cup margarine, softened
- 1⁄2 cup powdered sugar
- 1 teaspoon vanilla
- 2 1⁄4 cups all-purpose flour
- 1⁄4 teaspoon salt
- 3⁄4 cup finely chopped nuts
- powdered sugar
directions
- Heat oven to 400 degrees F.
- Beat butter, 1/2 cup powdered sugar and the vanilla in large bowl with electric mixer on medium speed, or mix with spoon.
- Stir in flour and salt.
- Stir in nuts.
- Shape dough into 1-inch balls.
- Place about 2 inches apart on ungreased cookie sheet.
- Bake 8 to 9 minutes or until set but not brown.
- Immediately remove from cookie sheet; roll in powdered sugar.
- Cool completely on wire rack.
- Roll in powdered sugar again.
Questions & Replies
-
I have made these cookies twice now and they have flopped. I know how to follow a recipe and have made cookies from scratch before. I don't know what is going on. The first time be batter was super dry. The second time I added more butter and confectionery sugar. The batter tasted good but the baked product was dry and crumbly when you ate it.
see 4 more questions
Reviews
-
Yes, these are wonderful, Christmas cookies. Yes, they come from the 1956 edition of Betty Crocker. The actual directions instruct to chill the dough, and bake them for 10-12 minutes. You don't have to put them 2" apart because they don't spread. I made them this Christmas (family tradition), and I did get 48 cookies out of the recipe.
-
These were amazing. I baked for 10 minutes both times with this recipe and they turned out perfect. I always add just a few drops of almond extract with Russian Tea Cakes for an extra special hint of flavor and everyone just RAVES about how good they are. I bring them to Christmas parties and they are always the favorite and first to be eaten. I never refrigerate and I pack em on one pan as they do not spread. I also triple dip them in the powdered sugar, starting right out the oven when they are super hot.
-
These are the ones we've been making for 30 years. We all thougth these were handed down from our German grandmother, imagine the disappointment when we learned Betty C. was the originator. Althought these are perfectly fine & delicious cookies, I ONLY use pecans and double the batch with one half subbing the 1/2 cup of powdered sugar for brown sugar (light or dark--dark is more intense). Same process.
see 61 more reviews
Tweaks
RECIPE SUBMITTED BY
I'm a freelance writer who writes a syndicated newspaper column, and LOVES to cook and experiment with traditional and non-food recipes! More about me at http://www.kitchencraftsnmore.net