Russian Tea Cakes

Name: Russian Tea Cakes
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Yield: 16
Cuisine: Russia,Poland,Ukraine
Ingredients: 1 cup butter softened; 1/2 cup powdered sugar; 1 teaspoon vanilla; 2 1/4 cups all-purpose flour; 3/4 cup finely chopped nuts (pecans, walnuts, macadiam); 1/4 teaspoon salt; Powdered sugar; Powdered sugar

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By Page Turner E-cookbooks

Published on May 11 2013

https://epicuriantime.com/recettes/admin/uploads/M_recipe_1326.jpg — Photo: chefdecuisine.com

Prep Time:

30 minutes

Cooking Time:

12 minutes

Servings:

16

From a history perspective, the connection to Russia is unclear. It seems they may have originated in Europe as a popular snack with tea, hence “tea cake”, then they migrated to Mexico with European nuns where they became a popular wedding cookie. They are now also very popular in the U.S. at Christmas time the cookies come in a variety of names: Mexican Wedding< Cookies wedding cookies Mexican Cookies Italian cookies Pecan balls Anginetti Polvorones Snowball Cookies Pecan snowball Cookies Noel Nut Balls
These buttery melt-in-your-mouth cookie balls go by many names in recipe collections, including Mexican Wedding Cakes. They always contain finely chopped nuts and are twice rolled in powdered sugar. A holiday favorite. Toasted coconut can also be added to the dough.

For the Russian Tea Cakes:

Tags for Russian Tea Cakes

main ingredients:

butter Pageturner Cookbook

sugar Pageturner Cookbook

walnuts/pecans Pageturner Cookbook

type of dish:

dessert Pageturner Cookbook

type of recipe:

cookie Pageturner Cookbook

Country cuisine:

Russia Pageturner Cookbook

Poland Pageturner Cookbook

Ukraine Pageturner Cookbook

season and occasion:

Christmas Pageturner Cookbook

Type of meal:

cookie Pageturner Cookbook

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Ingredients

1 cup butter softened
1/2 cup powdered sugar
1 teaspoon vanilla
2 1/4 cups all-purpose flour
3/4 cup finely chopped nuts (pecans, walnuts, macadiam)
1/4 teaspoon salt
Powdered sugar

Directions

Heat oven to 400ºF.
Mix butter, 1/2 cup powdered sugar and the vanilla in large bowl. Stir in flour, nuts and salt until dough holds together.
Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet.
Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on wire rack.
Roll warm cookies in powdered sugar; cool on wire rack. Roll in powdered sugar again.