RUSSIAN WEDDING RECIPES

Name: Russian Tea Cakes
Prep time: 1 h
Total time: 1 h 15 min
Yield: 48
Cuisine: Russian
Ingredients: 1 cup butter, softened; 1/2 cup powdered sugar; 1 teaspoon vanilla; 2 1/4 cups Gold Medal™ all-purpose flour; 3/4 cup finely chopped nuts; 1/4 teaspoon salt; Powdered sugar

RUSSIAN TEA CAKES RECIPE - BETTYCROCKER.COM

Russian Tea Cakes Recipe - BettyCrocker.com image

There’s no feeling quite as blissful as your first bite of one of these cookies. Whether you call them Russian tea cakes, Mexican wedding cookies or snowballs, there’s no denying that they’re essential to bake during the Christmas season. A shortbread-like dough, studded with chopped nuts, bakes up to a texture that’s beautifully sandy and tender, never dry or crumbling to bits. The classic finish for them is a roll through powdered sugar—just like dashing through the winter snow! Make this recipe and you’ll be part of a legacy of bakers who have made Russian Tea Cakes one of the most anticipated treats of the season.

Provided by Betty Crocker Kitchens

Total Time 1 hours 15 minutes

Prep Time 1 hours 0 minutes

Yield 48

Number Of Ingredients 7

Ingredients

1 cup butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla
2 1/4 cups Gold Medal™ all-purpose flour
3/4 cup finely chopped nuts
1/4 teaspoon salt
Powdered sugar

Steps:

Heat oven to 400°F.
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.

Nutrition Facts : Calories 75 , CarbohydrateContent 6 g, CholesterolContent 0 mg, FatContent 1 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 1 g, ServingSize 1 Serving, SodiumContent 55 mg

RUSSIAN TEA CAKES RECIPE - BETTYCROCKER.COM

Russian Tea Cakes Recipe - BettyCrocker.com image

There’s no feeling quite as blissful as your first bite of one of these cookies. Whether you call them Russian tea cakes, Mexican wedding cookies or snowballs, there’s no denying that they’re essential to bake during the Christmas season. A shortbread-like dough, studded with chopped nuts, bakes up to a texture that’s beautifully sandy and tender, never dry or crumbling to bits. The classic finish for them is a roll through powdered sugar—just like dashing through the winter snow! Make this recipe and you’ll be part of a legacy of bakers who have made Russian Tea Cakes one of the most anticipated treats of the season.

Provided by Betty Crocker Kitchens

Total Time 1 hours 15 minutes

Prep Time 1 hours 0 minutes

Yield 48

Number Of Ingredients 7

Ingredients

1 cup butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla
2 1/4 cups Gold Medal™ all-purpose flour
3/4 cup finely chopped nuts
1/4 teaspoon salt
Powdered sugar

Steps:

Heat oven to 400°F.
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.

RUSSIAN TEA CAKES I RECIPE | ALLRECIPES

To answer a previous reviewer's question, I think you do want to use salted butter because the Betty Crocker recipe for Russian Tea Cakes calls for 1/4 tsp salt. I made that recipe for the first time a couple of weeks ago and today, wanting more Russian Tea Cakes decided to try the recipe on this site to compare. Both recipes …
From allrecipes.com

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