RUSSIAN TEA CAKE RECIPE

Listen Russian tea cake recipe Russian tea cake ingredients Russian tea cake instructions.

Russian tea cake is a kind of pastry, often eaten around Christmas in the United States. It is a form of jumble, a pastry common in England during the Middle Ages. Similar varieties are known as Mexican wedding cakes (or cookies), Italian wedding cookies, butterballs, and occasionally snowball cookies for their powdery white spherical appearance when appearing around the winter holidays.

These buttery melt-in-your-mouth cookies go by many names but they are always twice rolled in powdered sugar and filled with finely chopped nuts.

Ingredients

1

cup butter or margarine, softened

1/2

cup powdered sugar

1

teaspoon vanilla

2 1/4

cups Gold Medal™ all-purpose flour

3/4

cup finely chopped nuts

1/4

teaspoon salt

Powdered sugar

Steps

1

Heat oven to 400ºF.

2

Mix butter, 1/2 cup powdered sugar and the vanilla in large bowl. Stir in flour, nuts and salt until dough holds together.

3

Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet.

4

Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on wire rack.

5

Roll warm cookies in powdered sugar; cool on wire rack. Roll in powdered sugar again.

tips:

These rich little cookies are extra-special when made with macadamia nuts.

To ensure recipe success, do not use self-rising flour or vegetable oil spreads in this recipe.

Make it your way. Toasted Coconut Tea Cakes are a special treat for coconut lovers. Toast 3/4 cup coconut by baking uncovered in an ungreased shallow pan at 350°F for 5 to 7 minutes, stirring occasionally, until golden brown. Let coconut cool before adding to the dough.