Reviewed: Nov. 9, 2009

OMG these were wonderfu! My mom always makes these and I always thought they were really difficult. This was a breeze and they tasted heavenly! Made these tonight.. did 1/2 batch and they family ate them all... Yummy

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imkaldiva

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Reviewed: Nov. 7, 2009

My mom loved it, I'm guessing because it wasn't too sweet but just right. I on the other hand, thought it could have used a little more sweetness. It reminds me of the powdered donuts... The inside of my russian tea cakes came out a little hard... ARE THEY SUPPOSE TO COME OUT HARD ON THE INSIDE???? anyways I'll give this a 4 since my mom loved it so much!! Thanks for the recipe!

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desigirl118

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Reviewed: Nov. 5, 2009

Very good. I omit the walnuts just because I don't like them, but this is a wonderful recipe. Make sure you have something to drink! They make you thirsty.

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Utari

Cooking Level: Expert

Home Town: San Angelo, Texas, USA

Living In: Forest Grove, Oregon, USA

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Reviewed: Oct. 28, 2009

These are one of my favorite cookies. I like to use pecans, just a personal preference. I made 100 of these to serve at my wedding reception and they freeze well just touch up with powdered sugar when you plate them. Thanks for the wonderful recipe.

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Sheri

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Reviewed: Oct. 5, 2009

I doubled the vanilla and used very finely chopped nuts. These are delicious little cookies. But, I think this might be a "girls only" cookie. My husband picked one up with his big 'ol man hand, and it litterally exploded all over the kitchen floor! It was pretty funny. I suspect these cookies may be a little too dainty for men (both in taste and texture).

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Sharyn

Cooking Level: Expert

Living In: West Sacramento, California, USA

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Reviewed: Oct. 4, 2009

EXCELLENT! make sure you wait until theyre cool until you coat them with powdered sugar though. i didnt and theyre a little stickyish

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missymouse

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Reviewed: Oct. 4, 2009

Easy recipe and a grat tasting cookie.

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Lianne

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Reviewed: Sep. 18, 2009

You should definitely try this! My dad is kind of on a diet, so he said he would not be eating much... but he changed his mind once after his first bite! Now, everyone is asking for more teacakes. Today I will be making more for sure :)

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inwe

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Reviewed: Sep. 10, 2009

i have a family recipe of this cookie that i love but though i followed the recipe precisely these do not taste good at all!

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ms.isaksen

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Reviewed: Sep. 9, 2009

Definitely a great recipe. However, I substitute pecans for walnuts since they're more flavorful. Also, sifting the flour helps prevent bumps in the mixture.

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Katie

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Reviewed: Aug. 29, 2009

I love these cookies! For a neat twist, I tried replacing 1 cup of the flour with a cup of cocoa and adding an extra tablespoon of the powdered sugar to cover for the bitterness of the cocoa, and instead of walnuts I used peanuts, they're delicious!

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Liz McMorries

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Reviewed: Aug. 4, 2009

i halved the recipe to try it and DANG! I should've made a double batch!!! These were GREAT! And so simple to make!!

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Bella Donna

Cooking Level: Intermediate

Home Town: Lake Jackson, Texas, USA

Living In: Red Deer, Alberta, Canada

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Reviewed: Aug. 3, 2009

I halved the recipe and then regretted it cuz they were gone in 5 minutes! This recipe's A-KEEPER.

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PRECIOUSMH

Cooking Level: Beginning

Home Town: Boston, Massachusetts, USA

Living In: Boca Raton, Florida, USA

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Reviewed: Jul. 12, 2009

I had never made anything similar to this before so I didn't particularly know how they were supposed to taste. All in all, they were very good. They reminded me of a type of shortbread cookie, and my father loved them. Will definitely make again!

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lovetocook

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Reviewed: Jun. 26, 2009

These came out great!! I used finely chopped pecans instead of walnuts and they were fantastic!! Not too sweet, nice and crunchy - perfect.

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Kayla

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Reviewed: Jun. 10, 2009

AMAZING. Everyone had to hold themselves back so all could have some!

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faerielfire

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Reviewed: Jun. 6, 2009

Instead of rolling into balls, I made cocoon shaped bigger cookies and baked them a little longer because 12 minutes made soft cookies. I baked until slightly brown. I used room temperature butter and the batter was not at all crumbly. I also cooled the cookies for about 15 minutes before rolling them in powdered sugar. Since the cookies were still cooling off, it melted the powdered sugar on the cookie and form a sort of sugar butter around it!!! So yummy! I'm not sure if you'd get the same result if you completely cool the cookie first before rolling in sugar. Then when the cookies were completely cooled, I rolled them in powdered sugar again. My fiance said that these were better than his grandma's Russian tea cakes because the texture of the cookie is so light and crumbles/melts in your mouth.

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jhoney

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Reviewed: May 18, 2009

Try using 1/2 butter and 1/2 shortening. Gives the cookie a more tender crumble. I use pecans. I usually roll in p.sugar as soon as possible out of the oven, then again once I'm done rolling it the 1st time and then letting them cool totally and rolling a 3rd time. YUM!

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JOANNADALE

Cooking Level: Expert

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Reviewed: May 7, 2009

Russian, Greek, Mexican, Egyptian... Many countries claim it as their own. =) I've made this several times now and find that the easiest way to get the dough to cooperate is let the butter soften to room temperature before mixing and forming the balls. After forming the balls, refridgerate for 20-30 minutes before baking. That way the dough mixes easily, and there is no need to add extra moisture to hold together. Refrigerating the balls makes them keep their shape in the oven. The Egyptian way to do this cookie is to skip the nuts and stuff a small piece of Turkish Delight in the middle of each ball. I like it best that way and it is not really that hard to do.

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