MOM'S RUSSIAN TEA CAKES
This was the first thing my Mom let me make as a kid. I remember standing on a chair at the counter beside her when I was four or five years old as she showed me how to mix these little tea cakes up and bake them. I loved rolling them in the powdered sugar almost as much as I enjoyed eating them.
Provided by Chef Alli
Categories Dessert
Time 25m
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- In a large mixing bowl, combine the margarine and powdered sugar with the honey, salt, and vanilla. Stir in the flour, working until the ingredients come together to make a soft dough.
- Portion the dough into 1" balls, rolling each one in powdered sugar and placing them onto a greased cookie sheet, about 2" apart.
- Bake tea cakes, uncovered, on the center oven rack for 12-14 minutes, until the bottom of each tea cake is nicely browned.
- Remove the tea cakes from the oven, letting them rest on the baking sheet for a few minutes; roll each tea cake in powdered sugar once more while still warm, then place them onto a cooling rack until fully cooked.
- Store tea cakes in an airtight container for up to a week, or freeze for up to 6 months. Dough freezes well, too.
- Makes 12-15 tea cakes, depending on the size of the balls....and how much of the dough you "sample".
RUSSIAN TEA CAKES
Classic, old-fashioned Christmas cookies! You'll love these buttery shortbread treats that are rolled in a blizzard of powdered sugar!
Provided by Blair Lonergan
Categories Cookies
Time 1h30m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F.
- In a large bowl, use an electric mixer to cream together butter, vanilla, almond flavoring and sugar.
- In a separate bowl, sift together flour, baking soda and salt. Add flour mixture to the butter mixture and mix to combine. It will look crumbly at first, but keep mixing until it comes together in a thick dough. Mix in walnuts.
- Shape dough into balls (about the size of golf balls). Place about 1 inch apart on parchment or silicone-lined baking sheets.
- Bake for 10-12 minutes, or just until set and firm to the touch (but not browned). Allow the cookies to cool for a few minutes, then roll the warm cookies in powdered sugar. Transfer to wire racks to cool completely. Once cool, roll the cookies in powdered sugar again.
Nutrition Facts : ServingSize 1 cookie, Calories 149 kcal, Carbohydrate 15 g, Protein 2 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 19 mg, Sodium 96 mg, Fiber 1 g, Sugar 6 g
RUSSIAN TEA CAKES I
This is a family recipe that's been made at Christmas time by at least 4 generations. This year will be the first for number 5!!! 'Bubba' brought it with her when she came from Lithuania. I pass it on in the true spirit of this season!
Provided by THEAUNT708
Categories World Cuisine Recipes European Eastern European Russian
Time 35m
Yield 36
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, cream butter and vanilla until smooth. Combine the 6 tablespoons confectioners' sugar and flour; stir into the butter mixture until just blended. Mix in the chopped walnuts. Roll dough into 1 inch balls, and place them 2 inches apart on an ungreased cookie sheet.
- Bake for 12 minutes in the preheated oven. When cool, roll in remaining confectioners' sugar. I also like to roll mine in the sugar a second time.
Nutrition Facts : Calories 101.6 calories, Carbohydrate 8.2 g, Cholesterol 13.6 mg, Fat 7.3 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 3.4 g, Sodium 36.6 mg, Sugar 2.5 g
MOM'S RUSSIAN TEA CAKES RECIPE
This is my Mom's famous Russian Teacake recipe! This classic recipe is a family favorite, wether you call them snowballs or teacakes or wedding cookies!
Provided by Dorothy Kern
Categories Dessert
Time 35m
Number Of Ingredients 7
Steps:
- Preheat oven to 375°. Line two cookie sheets with parchment paper.
- Mix butter, 1/2 cup powdered sugar, and vanilla with an electric mixer until fluffy. Add flour and salt and mix until the dough comes together. Stir in the nuts. If dough is too soft, chill it until you can work it easily with your hands.
- Scoop 1 tablespoon balls of dough and place on prepared cookie sheet.
- Bake cookies for 7-8 minutes until bottoms are just slightly brown. Remove from oven and cool for just a minute, until you can handle them. Fill a small bowl with powdered sugar and roll each cookie in the sugar until coated.
- Place on a rack to cool. (Once cookies are cooled, you may want to re-roll them in more powdered sugar.)
- You can freeze these cookies or make them up to 4 days ahead of serving.
Nutrition Facts : ServingSize 1 cookie, Calories 71 kcal, Carbohydrate 6 g, Protein 1 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 10 mg, Sodium 13 mg, Fiber 1 g, Sugar 1 g
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
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 3-1/2 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. 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 350° for 12-13 minutes. Roll in confectioners' sugar while still warm. Cool on wire racks.
Nutrition Facts : Calories 83 calories, Fat 6g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 49mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
RUSSIAN TEA CAKES
There's no feeling quite as blissful as your first bite of one of these cookies. Whether you call them Russian tea cakes, Mexican wedding cookies or snowballs, there's no denying that they're essential to bake during the Christmas season. A shortbread-like dough, studded with chopped nuts, bakes up to a texture that's beautifully sandy and tender, never dry or crumbling to bits. The classic finish for them is a roll through powdered sugar-just like dashing through the winter snow! Make this recipe and you'll be part of a legacy of bakers who have made Russian Tea Cakes one of the most anticipated treats of the season.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 48
Number Of Ingredients 7
Steps:
- Heat oven to 400°F.
- Mix butter, 1/2 cup powdered sugar and the vanilla in large bowl. Stir in flour, nuts and salt until dough holds together.
- Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet.
- Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on wire rack.
- Roll warm cookies in powdered sugar; cool on wire rack. Roll in powdered sugar again.
Nutrition Facts : Calories 75, Carbohydrate 6 g, Cholesterol 0 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 55 mg
EASY RUSSIAN TEA CAKES
This classic melt-in-your mouth cookie is a must-have on every Christmas cookie platter, and our new version is even easier than the original.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 44
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- In large bowl, mix cookie mix, flour, melted butter and egg with spoon until soft dough forms. Stir in pecans. Press firmly to shape dough into 1 1/4-inch balls. Place 1 inch apart on ungreased cookie sheets.
- Bake 10 to 12 minutes or until set but not brown. Cool 2 minutes on cookie sheet; remove to cooling rack. Cool 5 minutes. In small bowl, place powdered sugar. Roll each warm cookie in powdered sugar, and place on cooling rack. Cool completely, at least 20 minutes.
- Roll cookies again in powdered sugar to coat. Store covered at room temperature.
Nutrition Facts : Calories 100, Carbohydrate 14 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 50 mg, Sugar 9 g, TransFat 0 g
MOM'S RUSSIAN TEACAKES
Steps:
- preheat oven to 400 degrees In a medium bowl, cream butter and vanilla until smooth. Combine the confectioners' sugar and flour; stir into the butter mixture until just blended. Mix in the chopped walnuts. Chill the dough completely. Roll dough into 1 inch balls, and place them 2 inches apart on an ungreased cookie sheet. Bake for 8-10 minutes in the preheated oven. When cool, roll in remaining confectioners' sugar. I also like to roll mine in the sugar a second time.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love