Russian Tea Cakes III

Name: Russian Tea Cakes III
Yield: 4 dozen
Ingredients: 1 cup butter; ½ cup confectioners' sugar; 2 ¼ cups all-purpose flour; ¾ cup chopped walnuts; ¼ teaspoon salt; 1 teaspoon vanilla extract; ⅓ cup confectioners' sugar for decoration

Rating: 4.68 stars

155 Ratings
132 Reviews
19 Photos

Lovely little cookies that are perfect for formal parties.

By Emma Radovich

Gallery

Recipe Summary

Servings:

Yield:

4 dozen

Nutrition Info

Ingredients

Original recipe yields 24 servings

The ingredient list now reflects the servings specified

1 cup butter
½ cup confectioners' sugar
2 ¼ cups all-purpose flour
¾ cup chopped walnuts
¼ teaspoon salt
1 teaspoon vanilla extract
⅓ cup confectioners' sugar for decoration

Directions

Step 1

Combine all ingredients, mix well.

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Step 2

Refrigerate dough until chilled.
Step 3

Roll dough into 1 inch balls and bake for 15 minutes in a preheated 350 degree F (175 degrees C) oven.
Step 4

Once baked, roll while still hot in confectioners' sugar until coated. Let cool. Lightly dust with more confectioners' sugar.

Nutrition Facts

Per Serving:

151 calories; protein 1.8g 4% DV; carbohydrates 13.6g 4% DV; fat 10.2g 16% DV; cholesterol 20.3mg 7% DV; sodium 79.1mg 3% DV. Full Nutrition

Reviews (132)

Most helpful positive review

Mallinda

12/17/2007

I've made these every year for Christmas ever since I was a teenager. They are so delicious and look beautiful on a cookie tray. My suggestions are that you will need more powdered sugar than stated. Put a few of the hot cookies at a time into a paper bag with the sugar in shake gently to coat remove and set aside on a rack to cool. The first coating with sugar will get soft from the heat then when they are completely cooled coat again and the sugar will adhere to the first coating making the outside nice and white. Read More

Helpful

(178)

Most helpful critical review

lambchop5

12/08/2005

The taste was OK but she forgot the DIRECTIONS!. You can't just combine the ingredients. The butter and conf sugar need to be combined first and the flour needs to be sifted. Read More

Helpful

(224)

155 Ratings

5 star values: 125
4 star values: 18
3 star values: 7
2 star values: 2
1 star values: 3

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

lambchop5

12/08/2005

The taste was OK but she forgot the DIRECTIONS!. You can't just combine the ingredients. The butter and conf sugar need to be combined first and the flour needs to be sifted. Read More

Helpful

(224)

Mallinda

12/17/2007

Helpful

(178)

OPAL

12/17/2007

This is one of my favorite Christmas cookies. I have used this recipe for several years and find that these come out wonderfully when following the recipe exactly. Very buttery and delicious. I place the cooking rack a bit higher in the oven to avoid overcooking the bottoms of the cookies though. Read More

Helpful

(84)

tinadev1

10/19/2009

Emma good job hunting this recipe! These cookies are in fact THE ORIGINAL Russian Teacakes. I have a hand written copy in my hand as we speak. Here's the way the "holy grail" (hahahaha!)has been handed down all these years to me: 1. Don't over chill them. About thirty minutes is good. 2. Don't make them too big. These are supposed to be dainty cookies. 3. These cookies don't spread so you can add a few more than normal. Also unless you have a convection oven don't try to put more than one sheet in your oven. 4. Bake these cookies until they are just barely turning golden on the bottom because they will continue to cook on the sheet. These cookies should be "tender" and melt in your mouth. Not crunchy. 5. Because you have left them till they are just barely golden on the bottom do not repeat do not move them from the sheet until they are almost completely cool or they will fall apart. 6. This is the tricky part. You need to roll? toss? dust? them in the powdered sugar without busting them. I was shown to do it in a bowl about half full of podered sugar one at a time cradling them in my fingers back and forth. (I know sounds crazy!) Ok I'll stop yacking now! Again thanks for posting THE ORIGINAL recipe! Read More

Helpful

(73)

webmonkey

12/05/2005

I found that at my altitude they only needed 10 minutes instead of 15. Unless my balls were a bit small. But I used a metal bowl to chill it to keep it cooler longer and found that I over chilled and had to use my hand warmth to get the dough to roll up. Also don't leave the hot balls in the powdered sugar too long or the sugar starts to become frosting and then there's a mess! But I had never made anything like them before and I learned a bunch. They are also very tasty and easy once you get the hang of it. Read More

Helpful

(42)

Susy B

07/15/2006

This time I chopped the nuts with a mini chopper and mixed dough with mixer instead of by hand. The recipe makes up quickly. Tip-Dip cookies into your sugar-filled cupped hand for final coating. This way they all turn out evenly coated and equally pretty. Read More

Helpful

(42)

KMARX

12/23/2007

This is the same recipe my Grandmother showed me. Extra bonus for the second coating you can roll the cookies in colored sugar for a festive look and they still taste great. Read More

Helpful

(38)

SLIM!!!

08/04/2006

Great Classic Cookies. Everyone's favorite. Make them for Christmas the traditional way or if you can't wait that long shape them like easter eggs. (see picture I submitted) Always a hit. note: you must use REAL butter. Read More

Helpful

(26)

krochka

10/17/2005

it was good. My mistake was that i put the dough in the freege for a couple of hours and when i took it out it was hard as a rock so i would suggest no more than 30 minutes to chill. Read More

Helpful

(23)

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Nutritional Information

Russian Tea Cakes III

Servings Per Recipe: 24
Calories: 151.1

% Daily Value *

protein: 4 %

carbohydrates: 4 %

exchange other carbs:

dietary fiber: 2 %

sugars:

fat: 16 %

saturated fat: 26 %

cholesterol: 7 %

vitamin a iu: 5 %

niacin equivalents: 9 %

vitamin b6: 2 %

vitamin c:

folate: 6 %

calcium: 1 %

iron: 4 %

magnesium: 3 %

potassium: 1 %

sodium: 3 %

thiamin: 11 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Russian Tea Cakes III

1 of 132

All Reviews

lambchop5

12/08/2005

The taste was OK but she forgot the DIRECTIONS!. You can't just combine the ingredients. The butter and conf sugar need to be combined first and the flour needs to be sifted.

Helpful

(224)

Mallinda

12/17/2007

Helpful

(178)

OPAL

12/17/2007

Helpful

(84)

tinadev1

10/19/2009

Helpful

(73)

webmonkey

12/05/2005

Helpful

(42)

Susy B

07/15/2006

Helpful

(42)

KMARX

12/23/2007

This is the same recipe my Grandmother showed me. Extra bonus for the second coating you can roll the cookies in colored sugar for a festive look and they still taste great.

Helpful

(38)

SLIM!!!

08/04/2006

Helpful

(26)

krochka

10/17/2005

it was good. My mistake was that i put the dough in the freege for a couple of hours and when i took it out it was hard as a rock so i would suggest no more than 30 minutes to chill.

Helpful

(23)