Reviewed: Nov. 22, 2009

This easy-to-follow recipe resulted in cookies that tasted exactly the way I remember them from holiday parties throughout the years.

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trophywife

Cooking Level: Intermediate

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Reviewed: Nov. 19, 2009

These were the first ever Russian Tea Cakes I have ever made, and I picked a great recipe. These were fabulous! I made them because I had to have six dozen cookies for a church cookie sale and I had all the ingredients on hand. I made 12 dozen of these gems and was out the door with them in 2.5 hours. They were wildly popular. The only difference (if you could call it that) was that I didn't measure the confectioner's sugar that I was using for rolling them. I just dumped a bunch of it in a paper bag and tossed them to coat (remember I was on a time limit and the rolling seemed way too fussy). I tossed them six at a time in the paper bag while they were still warm (I worried that they might fall apart in there, but they held their shape beautifully and I wasn't even being all that gentle). Then I repeated the coating a second time when the cookies were completely cool (which didn't take long since I was doing it on my unheated back porch). The second coating is key if you want that wonderful fluffy effect. Fantastic recipe and one that'll go into the regular repertoire. Thanks for sharing it!

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avery

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Reviewed: Nov. 15, 2009

These were very good. I do think the walnuts should be very, VERY finely chopped -- If I had a food processor, I would have made them more of a powder than anything else. I also made coating them faster by baking them on top of parchment paper and then dumping them (1/2 a batch at a time, right out of the oven) into a gallon ziploc bag with the confectioners sugar. A little shaking, and they're done. I had some issues with the baking time and not as much crunch on the outer layer as I wanted, but I think that's more due to my own mistakes/oven than the recipe.

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threesidedorchid

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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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Russian Tea Cakes I

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