Russian Tea Cakes
Russian tea cakes, sometimes called Russian Tea Cookies, were served during teatime
- submitted by Kimberly M. -Pa, USA
as early as the eighteenth century. Today they are a common sight at weddings and Christmas celebrations. Their light, delicate taste with distinctive walnut flavor is a complement to any tea party table.
"Please pass the cakes -
white and round !"
Russian Cakes Recipe
- 1 cup butter, softened
- 1/2 cup confectioners' sugar
- 1/4 teaspoon walnut extract
- 1 teaspoon vanilla extract
- 2 1/4 cup flour
- 1/4 teaspoon salt
- 1/2 cup walnuts, toasted and chopped
Preheat oven to 400º F (200º C).
In a medium bowl, beat butter and sugar with electric mixer on medium speed until fluffed and light. Stir in the vanilla and walnut extracts.
In separate bowl, stir flour and salt together, then gradually add this to butter mixture. Mix until combined but do not over mix. Add toasted walnuts.
Scoop out dough balls with small 1-inch scooper, or roll into 1-inch balls. Place onto greased or parchment lined baking sheets.Bake 11 to 14 minutes or until light golden brown. Remove from oven and roll in,
or sift with, confectioners sugar while still warm.
Cool before storing. Yields about 3 dozen.
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