Best Russian Tea Cookies Recipes

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RUSSIAN TEA COOKIES



Russian Tea Cookies image

I got this recipe from a friend, and as always, I changed a few things. Her recipe called for melted butter, but I liked the texture better when it was softened, not melted. It's not "traditional," but when in Hawaii, you just gotta use macadamia nuts. But I like the a mix of pecans and walnuts the best if there are no mac nuts. These cookies are so simple to make and use basic ingredients and are a staple in my holiday goody containers. My nephews love to help me make these, because they know they get to make a mess when they roll them in powdered sugar. I like to make them bite-sized, since the big ones make a mess if you don't pop the whole thing in your mouth! The smallest cookie scooper I have is 25 mm, and they come out about less than half the size of a regular cookie scooper. The little guys bake for 7-8 minutes.

Provided by caffeine junkie

Categories     Dessert

Time 25m

Yield 4 dozen

Number Of Ingredients 9

1 cup unsalted butter, softened
1/2 cup powdered sugar
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup pecans, finely chopped
1/2 cup walnuts, finely chopped
powdered sugar

Steps:

  • Preheat oven to 400 degrees. In a large bowl, cream butter and 1/2 cup powdered sugar until smooth. Add almond and vanilla extracts. Slowly add flour and salt to butter mixture, and mix until incorporated. Mix in pecans and walnuts.
  • Use a cookie scooper to scoop the dough and then roll into balls (or use your hands to form 1" balls). Bake for 10-12 minutes. (These cookies barely brown, so if they don't look done, it's okay!).
  • Roll in powdered sugar while still warm, and roll again when cool.

WEDDING COOKIES (SNOWBALLS, RUSSIAN TEA CAKES)



Wedding Cookies (Snowballs, Russian Tea Cakes) image

POPULAR cookies at parties, weddings or on a cookie tray. They melt in your mouth! Very impressive and addictive! I have been making these cookies for 45 years. These are also the same cookies that our dear "Meme" calls butter balls. Yield is approximate as it depends on how large you form each cookie. I have never known anyone to not like this cookie! I have always used real butter for this recipe.

Provided by Seasoned Cook

Categories     Dessert

Time 27m

Yield 30 cookies

Number Of Ingredients 8

1 cup butter, softened
1/2 cup powdered sugar
2 teaspoons vanilla
2 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
3/4 cup pecans, chopped
powdered sugar, for rolling

Steps:

  • Blend softened butter with powdered sugar. Add vanilla.
  • Mix in salt, baking powder, flour and chopped pecans.
  • Form dough into 1 inch balls or flattened cookies and place on an ungreased cookie sheet.
  • Bake in a 325 degree oven for 12 minutes, until firm but not brown. While hot roll in powdered sugar. Let cool and roll again in powdered sugar.

TROPICAL HAWAIIAN SNOWBALLS (HAWAIIAN-STYLE RUSSIAN TEA COOKIES)



Tropical Hawaiian Snowballs (Hawaiian-Style Russian Tea Cookies) image

These delicious cookies are like snowballs in that when they are left out they disappear quickly. No, they don't melt, but it seems that they attract little menehune (Hawaiian elves) that just love to gobble them all up when you're not looking! Cooking time includes 30 minutes for cookies to cool off. Also feel free to play around with the extracts. I have used pineapple extract with coconut extract, coconut and banana, and butter, rum and vanilla. All have come out well!

Provided by HawaiiChef79

Categories     Dessert

Time 1h10m

Yield 72 cookies, 72 serving(s)

Number Of Ingredients 8

2 cups butter, unsalted
2 cups powdered sugar, sifted
1 teaspoon pure vanilla extract
1 teaspoon coconut extract
5 cups flour
1 teaspoon salt
1 1/2 cups macadamia nuts, finely chopped
3 cups powdered sugar, sifted, for rolling

Steps:

  • Preheat oven to 350 degrees F and line 5 cookie sheets with parchment paper, or spray with cooking spray.
  • In a large bowl, cream together butter, sugar and vanilla and coconut extracts.
  • Sift together the flour and the salt.
  • Slowly add to the butter mixture.
  • Add nuts. Mix until blended well.
  • Roll into small, bite sized balls. (about 3/4 of an ounce or 2 tablespoons). I like to use a small #40 portion disher (small, 3/4 ounce sized, ice cream scoop) and place 1-inch apart on prepared cookie sheet.
  • Bake for 10-13 minutes, or until slightly golden.
  • While still warm, (not hot, not cold) roll through powdered sugar.
  • Keeps about a week (but they won't be around that long) in an air-tight container.

RUSSIAN TEA CAKES / MEXICAN WEDDING CAKES (COOKIES)



Russian Tea Cakes / Mexican Wedding Cakes (Cookies) image

From the Joyofbaking.com, my friend Wendy made these cookies during our Operation Baking Gals 'baking day' -- these are one of my FAVORITE cookies, I can never eat just one. NOTE: There is a 1-hour 'rest' time for the dough to firm up once it is mixed. This is not included in the prep time.

Provided by kitty.rock

Categories     Dessert

Time 30m

Yield 4 dozen

Number Of Ingredients 7

2/3 cup walnuts or 2/3 cup hazelnuts
1 cup unsalted butter, room temperature
1/4 cup confectioners' sugar (powdered or icing sugar)
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
1 cup confectioners' sugar, sifted (powdered or icing sugar)

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Line 2 baking sheets with parchment paper. Set aside.
  • Toast nuts. Place nuts on a separate baking sheet and bake for about 8 minutes (or until lightly brown and fragrant) in a 350 degree F oven. Cool.
  • Once the nuts have cooled completely place them, along with 2 tablespoons of the flour for the recipe, into your food processor, fitted with a metal blade, and process until they are finely ground (but not a paste). Or the nuts can be hand chopped until very fine. Set aside.
  • In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugar until light and fluffy (about 2 minutes).
  • Beat in the vanilla extract.
  • Add the remaining flour and salt and beat until combined.
  • Stir in the nuts.
  • Cover and refrigerate the dough for about 1 hour or until firm.
  • Once the dough is firm, form the dough into 1 inch (2.54 cm) balls and place 2 inches (5 cm) apart on the prepared baking sheets.
  • Bake about 12-15 minutes, or until the edges of the cookies start to brown.
  • Remove from oven and place on a wire rack to cool for about 5 minutes.
  • Roll the semi-cool cookies in the sifted powdered sugar and return to rack to cool completely.
  • Store in airtight container for up to 10 days.

Nutrition Facts : Calories 908.9, Fat 59.8, SaturatedFat 30.4, Cholesterol 122, Sodium 153.3, Carbohydrate 87.7, Fiber 3.4, Sugar 37.8, Protein 8.6

SECRET KISS COOKIES/RUSSIAN TEA CAKES WITH A TWIST



Secret Kiss Cookies/Russian Tea Cakes with a twist image

Nana Devine made her Pecan Balls as she called them since I couldnt pronounce the polish word she used lol...my mother in law called them russian tea cakes and I have seen them listed as Mexican wedding cakes too. The recipes all seem basically the same, maybe a tad more of this or a bit less of that. My favorite way to eat them...

Provided by Deneece Gursky

Categories     Chocolate

Number Of Ingredients 9

2 stick butter, softened
1/2 c sugar
1 tsp vanilla extract
1 3/4 c all purpose flour
1 c chopped pecans or walnuts
30-36 hersheys kisses, unwrapped
powdered sugar
I HAVE ALSO GOTTEN CREATIVE AND USED THE FLAVORED HERSHEYS KISSES WHEN AVAILABLE THRUOUT THE YEAR SUCH AS THE CORDIAL CHERRY AND CARAMEL VARIETIES
ANOTHER JAP MEMBER CHERYL ROMANO MAKES THESE USING A MARASCHINO CHERRY (WIPED DRY) IN THE CENTER! THIS SOUNDS AMAZING AND I AM DEFINITELY GIVING IT A TRY!

Steps:

  • 1. Beat butter, granulated sugar and vanilla in large bowl until fluffy.
  • 2. Add flour and walnuts and beat on low speed of mixer until well blended.
  • 3. Cover and refrigerate 1 to 2 hours or until dough is firm enough to handle.
  • 4. Heat oven to 375°F.
  • 5. Shape about 1 tablespoon of dough around each hersheys kiss and roll to make ball. (Make sure chocolate is completely covered) Put cookies on ungreased cookie sheet.
  • 6. Bake 10 to 12 minutes or until cookies are set but not brown.
  • 7. Cool slightly. While cookies are still slightly warm, roll them in powdered sugar. Cool completely. (I roll mine again after cooled)
  • 8. If you prefer you can mix together cocoa and powdered sugar and roll them in that.

RUSSIAN TEA COOKIES



Russian Tea Cookies image

These cookies are a "must-have" at Christmas with our family. My mom used to roll them into nice little crescent shapes but I usually roll them into balls. I posting here in order not to lose the recipe...it's scribbled on a piece of scrap paper right now.

Provided by Simply Chris

Categories     Dessert

Time 20m

Yield 36-40 cookies

Number Of Ingredients 6

1 cup butter
1 cup powdered sugar
2 1/2 cups flour
1/4 teaspoon salt
1 teaspoon almond extract
1/2 cup chopped pecans

Steps:

  • Preheat oven to 400.
  • Cream butter, sugar and almond extract.
  • Gradually stir in flour and salt.
  • Add nuts and stir until well blended.
  • Roll dough into teaspoon sized balls.
  • Place on greased cookie sheet.
  • BAke at 400 for 10-12 minutes, or until bottoms are light golden color.
  • While still hot roll cookies in additional powdered sugar. I usually roll them at least 2 times.

RUSSIAN TEA COOKIES



Russian Tea Cookies image

Make and share this Russian Tea Cookies recipe from Food.com.

Provided by ChefCrittersMom

Categories     Dessert

Time 22m

Yield 4 dozen

Number Of Ingredients 6

1 cup butter, softened
1/2 cup confectioners' sugar
1 teaspoon vanilla
2 1/4 cups flour, not self-rising
3/4 teaspoon salt
3/4 cup walnuts, finally chopped

Steps:

  • Heat oven to 350°F.
  • Mix thoroughly butter, sugar and vanilla.
  • Work in flour, salt and nuts until the dough holds together.
  • Shape the dough into 1 inch balls and place them on an ungreased baking sheet.
  • Bake 12 - 15 mnutes until set but not brown.
  • While warm, roll in confectioners' sugar. Cool and roll in sugar again.

Nutrition Facts : Calories 867.7, Fat 61, SaturatedFat 30.6, Cholesterol 122, Sodium 843.5, Carbohydrate 71.8, Fiber 3.4, Sugar 15.6, Protein 11.1

RUSSIAN TEA COOKIES.



Russian tea cookies. image

All my friends loves it!!!My family come from Russia, I was born in Poland, so the recipe is half/half, I dont really known.But , what I known, is very good,and everybody loves it!!!

Provided by Teresa Woroniecka

Categories     Cookies

Time 30m

Number Of Ingredients 8

half c butter
1/4 c icing sugar
1/2 tsp vanilla extract
1 c all purpose flour
pinch tsp salt
pinch tsp allspice, ground
1/3 c pecans, in pieces
VANILLA SUGAR

Steps:

  • 1. Butter at room temp.beat with icing sugar and vanilla extract, BEAT EVERYTHING by HEAND ,TILL the END. Its easy.
  • 2. Sift 1 cup flower into it with pinch of salt, make a dough.Shape the dough into thick pie , flat it, cut int 4 quarters. Each quarter roll into log, divide log into 5 pices, each piece roll into log and shape into qruasant.
  • 3. Place each qruasante on cookie shit with parachament paper. Bake at 325 F, (gas stove 17 min.)other stove 15-20 min. In the midlle rack.Take out rightaway, sprinkle with 1pkg. Vanilla sugar mix with 3tbl.icing sugar. Let cool down totally, place in air seal cointainer, and enjoy with you tea.

RUSSIAN TEA COOKIES



RUSSIAN TEA COOKIES image

Categories     Cookies     Nut

Number Of Ingredients 6

1 cup butter
1/2 cup powdered sugar
1 t. vanilla
2 1/4 cup flour
1/4 t. salt
3/4 cup nutmeats

Steps:

  • Cream butter, add sugar, cream together. Add flour gradually. Work in vanilla, salt & nuts. Form into balls 1" & pat down with glass dipped in flour. Bake 14 - 17 minutes @ 350. Coat hot cookies with powdered sugar. Cool on rack & coat with powdered sugar. Watch carefully as the cookies burn easily.

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