Russian Tea Cakes II

Rating: 3.13 stars
8 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 2

Enjoy ... these are wonderful! I like to use almonds, but you can experiment with other nuts, if you like.

By Michelle

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Recipe Summary

Servings:
18
Yield:
3 dozen
Nutrition Info
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified

Directions

  • Cream the butter and sugar together. Add the yolk, cream and vanilla. Beat well. Add the nuts, flour and baking powder.

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  • Chill the dough for about 1 hour.

  • Preheat oven to 350 degrees F (180 degrees C).

  • Mold dough into little round balls. Place on ungreased cookie sheets and bake for 12 minutes.

  • As you take the balls off of the cookies sheet, drop them into a bowl of confectioner's sugar. Roll them around until they are completely covered. Remove and cool on a rack.

Nutrition Facts

Per Serving:
106 calories; protein 1.3g; carbohydrates 13.6g; fat 5.4g; cholesterol 22.7mg; sodium 55.3mg. Full Nutrition
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Reviews (6)

Read More Reviews

Most helpful positive review

Vonda roark-martinez
Rating: 5 stars
01/05/2010
Made these for Christmas and New Years and they were a hit! I did not add any nuts and rolled in c. sugar before and after baking. I will make again with a twist adding lemon zest w/o nuts. Read More
Helpful
(6)

Most helpful critical review

RITTMUELLER
Rating: 3 stars
12/22/2003
I made this cookie recipe exactly to the directions and the "balls" fell to regular flat round cookies. Taste was ok but appearance was not satisfactory Read More
Helpful
(20)
8 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 2
Reviews:
Most Helpful Most Positive Least Positive Newest
RITTMUELLER
Rating: 3 stars
12/22/2003
I made this cookie recipe exactly to the directions and the "balls" fell to regular flat round cookies. Taste was ok but appearance was not satisfactory Read More
Helpful
(20)
Shortcake
Rating: 3 stars
12/06/2007
I used chopped pecans in mine and chilled for about 3 hours. I remember my grandmother making these and she would roll them into little "logs" instead of balls. She also rolled them in the powdered sugar while they were still warm forming a paste and then again after they had cooled. That is what I did. Turned out ok. A similar recipe found in most cookie books is "Sandies." Read More
Helpful
(14)
RACHELRECK
Rating: 1 stars
12/20/2005
I thought the previous review must have done something wrong but I had the same results: flat not round cookies that were crumbly and the powder got sticky. I saved the situation by putting my cooling rack over the sink and sifting powder sugar onto the cookies while hot and again avter the first dusting got sticky. Read More
Helpful
(13)
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Moe
Rating: 1 stars
12/22/2008
I think the problem is that these cookies typically don't have eggs in them. It causes the dough to spread out. I'll try a more traditional recipe. Read More
Helpful
(10)
Vonda roark-martinez
Rating: 5 stars
01/05/2010
Made these for Christmas and New Years and they were a hit! I did not add any nuts and rolled in c. sugar before and after baking. I will make again with a twist adding lemon zest w/o nuts. Read More
Helpful
(6)
Nicolie13
Rating: 3 stars
12/23/2006
They tasted good but fell apart. Read More
Helpful
(6)
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