Russian Tea Cakes I Recipe
This is a family recipe that's been made at Christmas time by at least 4 generations. This year will be the first for number 5!!! 'Bubba' brought it with her when she came from Lithuania. I pass it on in the true spirit of this season!
Lovely little cookies made with walnuts and rolled in confectioners' sugar.
Dusted with lots of confectioners' sugar, these classic cookies are tender, light, buttery, and nutty.
DELICIOUS! Just some tips. I would suggest using soft butter and then beat with the sugar, flour, and nuts just until dough is crumbly. Finish by forming a large ball with your hands and then forming the 1" balls. This will help make the cookies extra tender. Also, I used a food grinder to coursely grind the nuts rather then chopping them to better distribute the nuts throughout the dough. Do not overbake, watch closely, bake just until slightly brown on bottom. Roll in powder sugar while still slightly warm, place in refrigerator for a few minutes and then reroll a second time in sugar. This will help keep the powder sugar from "melting". This would make a wonderful addition to your holiday cookie tray! I make russian tea cakes every Christmas, this recipe is exceptional.
Enjoy ... these are wonderful! I like to use almonds, but you can experiment with other nuts, if you like.
I have used other tea cake recipes which have been very dry. This recipe is by far the best one I have tried. I make them every Christmas. My family and friends love them. I do substitute the walnuts for pecans just because I love pecans. DELICIOUS!
These tea cakes were good, but they didn't have as much nutty flavor as I remember with other recipes that I've used. It may be because this recipe uses walnuts instead of pecans. Also, you really need to make sure your butter is softened or the dough will come out crumbly. It didn't mention that in the recipe, so I had to add a couple of tablespoons of milk to get the dough to stick together.
I'm a first generation Russian/Ukrainian - American and my husband is a "right off the boat" Russian. I have used this recipe (slightly modified using pecans instead of almonds, and a little less flour, at 310 degrees) for several years now at our church's annual Old Country Christmas bake sale. We are a Russian Orthodox, and to us Old Country means THE old country, not country-western, and people visit our sale to find those "real homemade ethnic" baked goods. This has always sold out on the first day, even when I make 100 dozen. It doesn't get much better than this!