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Russian Tea Cakes recipe

Russian Tea Cakes 1.

These tender, nut-laced shortbread cookiesare also called, Mexican Wedding Cakes, Swedish Teacakes andso on, but during the Christmas holiday season, my family fondlycalls them snowball cookies.

Another delicious recipe from our Family-FavoriteRecipes Collection.

Recipe: Russian Tea Cakes

2 1/4 cups all-purpose flour1/4 teaspoon kosher or sea salt3/4 cup pecans, finely chopped*1 cup butter1/2 cup powdered sugar, sifted1 teaspoon vanilla extract2 cups powdered sugar for rolling

  • In medium bowl, combine flour, salt andpecans; set aside.
  • Cream butter in a large mixing bowl; graduallyadd 1/2 cup powdered sugar, beating until light and fluffy. Beatin vanilla. Stir in flour mixture; mixing well. Chill dough untilfirm.
  • Preheat oven to 400°F (205°C).
  • Shape dough into 1-inch balls; place 2-inchesapart on ungreased baking sheets.
  • Bake for 12 to 15 minutes or until edgesare lightly browned.
  • Roll cookies in additional powdered sugarwhile warm. Cool on wire racks and roll cookies again in powderedsugar.

    Makes 4 dozen or 48 cookies.

    *Use a food processor or blend to finelychopped pecans…almost ground, but not quite.

    Nutritional Information Per Serving (1cookie): 67.8 calories; 65% calories from fat; 5.1g total fat;10.2mg cholesterol; 37.2mg sodium; 14.5mg potassium; 4.9g carbohydrates;0.3g fiber; 0.2g sugar; 4.5g net carbs; 0.8g protein.

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