Russian Tea Cakes


Russian Tea Cakes

Russian Tea Cakes
3 dozen
20 Min

Tea cookies seem to have origins from many different countries, but we're going with the recipe that dates back to 18th century Russia. No matter where they originated, we know no one can resist the buttery, nutty recipe we're calling Russian Tea Cakes!

What You'll Need

  • 2 sticks butter, softened
  • 1/3 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 2 teaspoons water
  • 2 cups all-purpose flour
  • 1 cup finely chopped pecans
  • 1/2 cup confectioners' sugar

What to Do

  1. Preheat oven to 325 degrees F.
  2. In a large bowl with an electric mixer, cream butter and granulated sugar until fluffy. Add vanilla and water; beat well. With a spoon, stir in flour and pecans. Shape into 1-inch balls and place about 1 inch apart on ungreased cookie sheets.
  3. Bake 20 to 25 minutes, or until bottoms of cookies are light golden. Remove to wire racks to cool completely.
  4. Place confectioners' sugar in a resealable plastic storage bag; add a few cookies at a time and shake until completely coated. Store in an airtight container until ready to serve.



  • These are perfect to make and keep on hand for drop-in company, since they'll stay fresh for a couple of weeks if stored in an airtight container.
  • And when you put these out, be sure to serve them with steaming mugs of our Viennese Coffee!

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This is one of my favorite Christmas cookies or otherwise, like misklasiq I would eat them all. I also have never added water and I've always baked them at 300 degrees for about 30 mins. Does the higher temp for less time make for a better texture?

Have been making these cookies for almost 50 years!!! Melt in your mouth goodness!! My Mom, and Nana made these cookies as well! I also don't add the water. Same as mmccurine 1801095 I make these every year for Christmas and give them away as gifts, with other cookies. I only make them at Christmas time, otherwise I would eat them until they are gone!

I've been making these cookies for years and years, every Christmas I give them as gifts and mail them to family and friends. Everyone loves them and wishes I would send more.My recipe is a litle different, I don't add the water. They are the best.

I've made these since the 1970's. But, for Christmas I roll them in different colors of sugar first. We call them Christmas ornament cookies.

How cute! You'll have to post a picture to our Facebook so we can see ;)

could splenda powdered sugar be used?

Hi there! - While we haven't tested this recipe using Splenda powdered sugar, we believe it can be a substitute for the granulated sugar in the cookie. However, we're not sure how well it would work with rolling the cookie in it after baking. If you do decide to give it a try, we'd love to know how it turns out!

I have been making these cookies for 40 years. They are absolutely the best, no matter what the name is. They are the most requested cookie by my children and my grandchildren at Christmas. The recipe needs no alterations!

these are cookies can not come near this cake.they are good as is.I don't see any changes needed.

..Russians use walnuts in their baking not pecans Walnuts give a very special taste to these cookies My Grandmother who is from Poland also uses 1/2 cup powdered sugar in her cookies let cookies cool slightly but still warm then roll in powdered sugar roll again when cool

regular flour

I love these cookies the are like Mexican Wedding Cookies. Yum! Question - does your all-purpose flour mean regular flour or like bisquick? Can't wait to make them.

All-purpose flour is regular flour.

Sounds great. Want to try making it.

This recipe calls for 1/3 can granulated sugar......should it be 1/3 Cup?


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