Reviewed: Nov. 24, 2008

I made these for Christmas last year to go with the assortment of cookies I put in tins for everyone. They tasted very good. I think they were the biggest hit with my husband :) Thank you for a wonderful tea cake recipe. I am making these again, this time for both Thanksgiving and Christmas.

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Elizabeth

Home Town: Charlottesville, Virginia, USA

Living In: Saint Charles, Missouri, USA

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Reviewed: Nov. 6, 2008

These did not taste very good to me. I think next time I will cream regular sugar into the butter and grind up regular sugar to coat these in. All I tasted was walnut and the cornstarchy sugar. Obviously, these are not meant to appeal to everyone's tastes so I'm not saying they weren't okay. I did rate this recipe three stars because the texture was fine. I just would not make these for anyone with my tastes. I'm so glad I halved the recipe instead of baking a whole batch.

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Kirsten

Cooking Level: Intermediate

Living In: Anchorage, Alaska, USA

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Reviewed: Oct. 20, 2008

Stick with the recipe not the reviews for the nuts. I tried both the walnuts (recipe) and the pecans (suggestions) on separate days. The walnuts were far better. I made this simple, I melted the butter, stirred in the vanilla. Then I dumped in the flour and powdered sugar and stirred until it was mixed. Then I dumped in the nuts that I ground in my food processor. They were easy to shape into balls and came out great. Make sure you wait though until they are absolutely cool before rolling them in sugar, at least a few hours or overnight. Otherwise you end up with a sticky, gummy mess.

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Jenny

Cooking Level: Intermediate

Home Town: Langley, Washington, USA

Living In: Everett, Washington, USA

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Reviewed: Oct. 13, 2008

I FOLLOWED THE RECIPE EXACTLY AND IT WAS WONDERFUL!! IT WAS SO NICE AND MELTED IN YOUR MOUTH. I MADE THESE TO TAKE TO A FRIEND'S HOUSE FOR TEA TIME AND SHE LOVED THEM!!! HER HUSBAND ASKED ME TO TEACH HER HOW TO MAKE THEM! IT WAS VERY WELL RECEIVED BY MY IN-LAWS ALSO WHO ARE VERY PICKY. WE HAVE SOMETHING SIMILAR IN TURKEY BUT WE MIX IN SOME CORN STARCH IN ADDITION TO THE POWDERED SUGAR...I WOULD SAY 3 TABLESPOONS OF EACH BECAUSE IT WOULD CUT DOWN ON THE SUGAR(YOU HAVE TO ROLL THEM IN POWDERED SUGAR ANYWAY SO WHY NOT CUT IT OUT IN THE BAKING PROCESS). ALL IN ALL IT WAS TRULY YUMMY!!! LOTS OF THANKS TO "BUBBA" FOR THE RECIPE!

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tonton

Cooking Level: Expert

Living In: Brooklyn, New York, USA

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Reviewed: Oct. 2, 2008

Delicious and easy. GREAT for Christmas! I made a few variations; with mini choc chips, with a clove in it, and with almond extract and used green food coloring for Christmas! All variations were a big hit.

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beattyfamily

Cooking Level: Beginning

Home Town: Garfield, New Jersey, USA

Living In: Norfolk, Massachusetts, USA

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Reviewed: Sep. 17, 2008

Great recipe! I grew up eating these:)

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xpete911

Cooking Level: Expert

Home Town: Kailua, Hawaii, USA

Living In: Bend, Oregon, USA

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Reviewed: Aug. 25, 2008

I made a batch of these for a baby shower tea party. They were a HUGE hit. Followed the recipe exactly. I've made several other recipes of Russian Tea Cakes, but this one was by far the best. Followed the instructions from a previous review about chopping the nuts very fine and had no problems with crumbling dough at all.

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Wenderbell

Cooking Level: Intermediate

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Reviewed: Aug. 20, 2008

These were great! Some of the best tea cookies ever, and I have made a lot of tea cookies in my day. We did increase the sugar a little (my old recipe had a lot more, so we compromised). It was a few months ago now, but I think we increased it to 1/3 cup. Make these. They are so yummy.

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MrsGrasty

Cooking Level: Expert

Living In: Columbus, Ohio, USA

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Reviewed: Aug. 15, 2008

These are always a crowd pleaser. They go perfectly well with a nice cup of tea. I had to be careful with the cooking time. Its usually done in ten minutes, otherwise the bottom of the cakes get too brown in comparison to the rest of it. I let it sit for an hour to cool and then roll it in sugar.

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Amystar79

Cooking Level: Intermediate

Living In: Sydney, New South Wales, Australia

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Reviewed: Jul. 11, 2008

I THINK I'M IN HEAVEN!!! These are soooo good and soooo simple to make.

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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: Jul. 10, 2008

Yummy! I scaled the recipe to make 1/2 batch, since I didn't know how they'd turn out. This cookie is super simple to make! I didn't even start making them until after the kids were eating dinner and they were ready by dessert time. I took a stick of butter out in the morning to soften it. I added the powdered sugar in with the butter and vanilla, then completely stirred in the flour before adding the walnuts. I did chop the walnuts a bit before adding them. Based on some other reviews, I doubled the vanilla and added an extra tablespoon (for 1/2 batch) of powdered sugar to the mix. I used a small cookie scooper so I didn't have to roll them in my hands. If you're not going to eat them right away I wouldn't coat in powdered sugar until completely cool. I coated some warm and the sugar got kind of goopy the next day, but they were still yummy!

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anna

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

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Reviewed: Jul. 5, 2008

Made these for a bridal shower. They were pretty, easy to make, and *very* tasty! Everyone loved them. Note that they do shed loose poweder sugar like crazy (which may not be what you want at a formal occasion) and I found that the recipe doesn't make quite as many as it says (I was only able to get 2.5 dozen out of one recipe rather than the 36 I should have gotten even though I was very careful about the size of the cookies).

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AMYHAWK

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Reviewed: Jul. 4, 2008

I have never had these before as I am allergic to nuts. I made these without nuts and thought they tasted pretty good. Everyone else who tried them said they tasted "just right".

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Aleta

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Reviewed: Jun. 25, 2008

I had never had a Russian Tea Cake so I didn't know what I was in for. Yummers! I rolled mine in cane sugar then baked them. I was taking them to a get together and I think the powdered sugar would have been too messy. I did add some milk to pull it together as others suggested. These are fabulous tasting. The cane sugar gave them a crunch which just made it all the better!

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Amber

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

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Reviewed: Jun. 12, 2008

I made two batches of Russian tea cakes with this recipe, and they turned out to be great! These cookies are similar to Indian ghee cookies that I had back in Malaysia. Yes, I had a sticky-dough situation. I then added a little extra flour in my first batch, which helped tremendously. And for my next batch, I didn't because I wanted to see if there was any difference between them. The first batch turned out to have a firmer texture whereas the second ones had a more fragile, melt-in-your-mouth texture. So, I'd recommend following the recipe verbatim if possible. I also omitted nuts for one batch as I ran out of them. Next time, I'll experiment it with other flavoring e.g. coconut. This recipe is a keeper!

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