Wednesday, December 5, 2012

Russian Tea Cakes (Cookies)

 Crunchy, buttery, sugar-dusted, delicious cookies are the way to describe these Russian Tea Cakes. I have also seen these called Mexican Wedding Cookies, and also Swedish Wedding Cookies. There may be more names that I haven't heard, but whatever you call them, they are delish.
My Christmas baking is getting started finally. My granddaughters have both been sick, and since I watch them during the day, I haven't done any baking until now. I came down with the virus too, so cooking, or even eating wasn't too much of a priority for me for a few days.
My husband and I have always loved these crisp, buttery, pecan filled cookies, and they have gone over very well when I use them in gifts for our friends and family. They are also a perfect cookies to serve at a Christmas Tea, or to help fill a cookie tray that you may be taking to a gathering.
 The cookies are rolled into 1 inch balls and baked. Since there is no leavening, they won't spread out, so you can get quite a few on baking sheet.
 When done the cookies will be lightly golden and have a few cracks here and there. I really should have used parchment paper to line the baking sheets as the bottoms of the cookies almost got too brown. Hopefully I'll remember next time.
 After the cookies come out of the oven, they need to be rolled in sifted confectioners sugar, then set on a rack to cool. The sugar will melt slightly to the cookies. At this point they can be placed in air-tight containers and frozen, if desired. I've frozen them many times in order to save them until closer to Christmas.
 However, if you are using the cookies right away, roll the cooled cookies in confectioners sugar again and place on a tray, or in containers for gift-giving.
 These little Russian Tea Cakes almost melt in you mouth. The dough is not very sweet, but after they are baked and dusted with sugar, they become one of my favorite Christmas cookies to bake, and consume. This recipe came from an old church cookbook that I've had for over 35 years and has been a family favorite. If you need another cookie to add to your list you may want to give theses a try. Happy baking!
Russian Tea Cake (Cookie)
From Lynda's Recipe Box, via an old church cookbook

1 cup unsalted butter, softened
1/2 cup confectioners sugar (powdered sugar)
2 1/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon vanilla extract
3/4 cup finely chopped pecans
extra confectioners sugar for dusting the cookies

Preheat the oven to 400 degrees F. In a large bowl, mix together the softened butter and the confectioners sugar. Add the flour, salt and vanilla. Stir until the dough all comes together. Then add in the nuts and combine.
Roll dough into about 1 inch balls and place on baking racks. Bake for 14-17 minutes until lightly golden. Add some sifted powdered sugar to a bowl and take turns rolling the hot cookies in the sugar to coat them. Place cookies on a baking rack to cool completely. Cookies may be frozen at this point, or placed in air-tight containers until ready to serve. Roll cookies in powdered sugar again before serving. Theses yummy cookies are sure to be a hit. Bet you can't eat just one!
For other cookie recipes, click here. You will find Brown Sugar Cookies, Chocolate Crinkles, and many other cookies and bars for your holiday baking.


  1. These are my favorite cookies of all. I will try your recipe for the holidays this year. Thanks Lynda

  2. These have been a favorite since I was a little girl. My mom always made them. The old family recipes are the very best. Thanks for the reminder, Lynda.

  3. They look really delicious & pretty too.

  4. I love recipes from old cookbooks! I am not a great baker but I love looking at other people's delicious cookies.

  5. One of my favorite cookies. I plan on making these soon.

  6. these have SO many names, but they're always tasty...unless they're too dry, which i've done before. i like your recipe!

    1. I think every country must claim this recipe Grace, since there are so many nmes for it......I've made them too dry too-not good.


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