Meghan’s Corner: Russian Tea Cakes


Russian Tea Cakes on a green Christmas plate

Russian Tea Cakes

by Meghan E. White


When I was a kid my mom called these delightful little cookies snowballs. It’s a cute name that perfectly describes these bite-sized treats. Years later I was given this recipe for Russian tea cakes, and I’ve been making them ever since.


These are a favorite of my family at Christmas time. With a few simple ingredients, you’ve got a wonderful buttery, crunchy cookie. They look so festive, like snow. A perfect holiday goody.


Walnuts add a delectable crunch. I highly recommend toasting the walnuts. This will add another depth of flavor to the tea cakes. Savory nuts and sweet powdered sugar come together perfectly in Russian tea cakes. These marvelous cookies will make a lovely addition to your holiday desserts.


Happy Eating!


For there is born to you this day in the city of David a Savior, who is Christ the Lord. (Luke 2:11)


Russian Tea Cakes on a green holiday plate

Russian Tea Cakes


Ingredients


1 cup softened butter

½ cup powdered sugar

1 teaspoon vanilla

2 ¼ cups flour

¼ teaspoon salt

¾ cupped chopped walnuts

2 cups of powdered sugar for rolling the cookies


To Toast Nuts


1. Preheat oven to 350°

2. Spread nuts on a baking sheet and toast in the oven for 8 to 10 minutes.

3. Toast until browned. Keep a close eye on them as nuts can burn easily.


Instructions


1. Preheat oven to 400°

2. Line baking sheets with parchment, or leave them ungreased.

3. In a medium sized mixing bowl use a hand mixer to cream butter, powdered sugar, and vanilla thoroughly.

4. Add the flour and salt. Mix until combined.

5. Stir in the chopped walnuts.

6. Cover and chill the dough for 20 minutes, or up to overnight.

7. Roll the dough into 1 inch balls and place on a baking sheet.

8. Bake for 8 to 10 minutes or until golden brown.

9. In a small bowl place the 2 cups of powdered sugar.

10. While still warm, roll the cookies in powdered sugar.

11. Cool the cookies, and roll one more time in the powdered sugar.


Uncooked Russian Tea Cakes on a sheet of wax paper on a cookie tray

Freshly powdered Russian Tea Cakes on a cooling rack

Notes


● Pecans, and almonds can be used.

● Russian tea cakes can be kept in the freezer for up to 2 months.

● Coat with powdered sugar before serving.


Close up of Russian Tea Cakes on a green holiday tray

 

About the Author


Meghan E White at Mustard Seed Sentinel

Meghan was born in Southern California where she spent most of her youth. After several moves during her childhood, she ended up in Oregon, where she stayed for many years. Meghan never dreamed of being a writer, but God told her to write about Joey. After a few years of writing, it was time for a change of scenery. So, Meghan, her husband, and two sons picked up and moved to Texas. If you listen close you might catch her saying “Ya’ll” from time to time. She loves encouraging kids and adults through writing.


You can read Meghan’s column on the 4th Wednesday each month here at Mustard Seed Sentinel. Connect with Meghan on her blog, Twitter, Instagram, and via email.




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