Russian tea cakes

    (1252)
    32 min

    Russian tea cakes are little balls of buttery shortbread studded with walnuts and rolled in icing sugar. They're melt-in-the mouth moreish and, as the name suggests, an incomparable complement to a cup of tea. You can make the dough in advance and freeze for up to 2 weeks.


    1098 people made this

    Ingredients
    Makes: 3 dozen

    • 225g butter
    • 1 teaspoon vanilla extract
    • 50g icing sugar
    • 250g plain flour
    • 110g walnuts, finely chopped
    • icing sugar for decoration

    Method
    Prep:20min  ›  Cook:12min  ›  Ready in:32min 

    1. Preheat oven to 180 C / Gas 4.
    2. In a medium bowl, cream butter and vanilla until smooth. Combine the icing sugar and flour; stir into the butter mixture until just blended. Mix in the chopped walnuts. Roll dough into 2.5cm balls, and place them 5cm apart on an ungreased baking tray.
    3. Bake for 12 minutes in the preheated oven. When cool, roll in remaining icing sugar a few times until well coated.

    Video

    Russian tea cakes
    Russian tea cakes

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    Reviews & ratings
    Average global rating:
    (1252)

    Reviews in English (985)

    by
    988

    These are THE BEST Russian Tea cookies I have ever tried, baked and eaten!! For people getting a crumbly dough, just add about 1 tablespoon milk and your problem is solved! I do this and ALWAYS get a perfectly moist dough to work with. Just make sure you keep mixing the dough until no trace of white flour is left and dough comes together and is a little tacky. Using an electric mixer with a dough paddle is ideal. I do roll the balls in regular sugar before baking and roll it in powdered sugar TWICE for a nice, white, sweet coating. No worries, it will be perfectly sweet. This cookie can also stay fresh for a very long time in an airtight container. I made two batches that lasted me well over a week and it tasted as good as the first day. I've also used almond extract in place of vanilla and it tasted just as wonderful. Last tip - the finer you chop/grind the walnuts, the less your cookie will crumble when being eaten! I've used this recipe dozens of times and it's perfect EVERYTIME! Try this, you WON'T regret it.  -  02 Nov 2006  (Review from Allrecipes US | Canada)

    by
    735

    These are just fantastic. But wow for once I do not agree with the most helpful rated review. I did not care for the cookie rolled in sugar at all. I used both pecans and walnuts and liked the walnut better - the slight bitter taste of the nut was a perfect complement to the powdered sugar of the cookie. I ground the walnuts in my coffee grinder. I used a bit less flour (3 TBS less) than recommended for my second batch and that turned out better. Note that batter will be crumbly but when you roll it into a ball in your hand it will come together - just squeeze a bit! Also, when I rolled warm cookies in the powdered sugar they didn't even need a second roll! (warm and being able to hold in your hand without feeling YOW!, not hot or the powdered sugar will melt). Although I prefer walnut the most, this cookie is great with any kind of nut or flavoring - even pistachio. Roll in cinnamon and powdered sugar for something different.  -  08 Dec 2006  (Review from Allrecipes US | Canada)

    by
    724

    I'm a first generation Russian/Ukrainian - American and my husband is a "right off the boat" Russian. I have used this recipe (slightly modified using pecans instead of almonds, and a little less flour, at 310 degrees) for several years now at our church's annual Old Country Christmas bake sale. We are a Russian Orthodox, and to us Old Country means THE old country, not country-western, and people visit our sale to find those "real homemade ethnic" baked goods. This has always sold out on the first day, even when I make 100 dozen. It doesn't get much better than this!  -  24 Feb 2006  (Review from Allrecipes US | Canada)

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