Reviewed: Jan. 1, 2009

I normally make melt away cookies and thought I'd try this recipe this year. I'm glad I did, they were more buttery tasting and will now be my go to recipe. I also used chopped pecans instead of walnuts, because that is how I like them.

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Celeste

Cooking Level: Expert

Home Town: Saint Helena, California, USA

Living In: Santa Rosa, California, USA

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Reviewed: Dec. 31, 2008

Family loved them!

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Becky

Cooking Level: Intermediate

Home Town: Hinsdale, New Hampshire, USA

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Reviewed: Dec. 30, 2008

Perfect recipe. I got a little worried while I was adding the flour, but as I kept stirring it came together. Great cookie! Recipe needed no changes.

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Chelsea

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Reviewed: Dec. 30, 2008

We loved this recipe. Exept i really didn't like how the cakes got all crumbly. I did add almond extract instead of the vanilla extract. Found for Christmas it was best to have a different flavor. Will make again!

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Kim

Cooking Level: Intermediate

Living In: Edmonton, Alberta, Canada

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Reviewed: Dec. 28, 2008

These are great for those who love russian tea cakes, a great flavor. Make sure to bake them for the whole 12 min to make sure they are hardened, otherwise they crumble slightly.

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Aladyinredpolish

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Pecs, Baranya, Hungary

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Reviewed: Dec. 27, 2008

Great recipe, very easy to make. These cookies store very well too. I prefer to use toasted pecans in my cookies, but that is just a preference.

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Auntie D in MN

Cooking Level: Intermediate

Living In: Woodbury, Minnesota, USA

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Reviewed: Dec. 26, 2008

These are PERFECT!! My family has been making Russian Tea Cakes for Christmas for decades. This year our recipe is hiding in a box because of a recent move. I used this recipe this year and my family and I LOVED it! My mother commented that it maybe the best Russian Tea Cakes ever! I disagree with the other reviews about the dough being too dry. I found it to be perfect just as the recipe says! The trick is, first you need to squish the dough together before you roll it into a ball with your palms. Adding milk or other liquid is not necessary. Another tip: watch out that the powdered sugar becomes sticky on the outside of the cookie till they have cooled. We (like others) also roll the cookies twice in the sugar for extra yumminess. We've used walnuts and pecans for our tea cakes; both are very tasty.

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AmePanda

Cooking Level: Intermediate

Home Town: Mccleary, Washington, USA

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Reviewed: Dec. 25, 2008

Love this recipe - I used an elec. mixer, creamed the butter and sugar until light and creamy. The walnuts were chopped fine and always add extra vanilla. When the cookies are baked the texture is so fine they melt in your mouth. Sometimes I use toasted pecans or almonds for a different taste.

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Jeanne807

Cooking Level: Expert

Home Town: Morris, Illinois, USA

Living In: Sequim, Washington, USA

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Reviewed: Dec. 25, 2008

Great holiday recipe and you can never go wrong with Russian Tea Cakes! The ladies at work are always hooked on them every year! The only addition was adding 1 tsp. of milk. Helps the dough come together easier.

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Sookie's Kitchen

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Reviewed: Dec. 25, 2008

Very good and easy. I used pecans since hubby is allergic to walnuts. I'll probably experiment w/ another nut next time(or a mixture).

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SteelieD

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Reviewed: Dec. 25, 2008

Does anyone know if I can freeze these? I've already coated them in confectioners' sugar. My rental car fell through and it's Christmas!! Now I can't get the 9 dozen cookies I made to my family. They came out great, although very time consuming. I followed the recipe exactly.

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Diane

Cooking Level: Intermediate

Living In: New York, New York, USA

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Reviewed: Dec. 25, 2008

These were absolutely perfect! My husband requested these for Christmas, and he was thrilled with the results. I used half butter and half Smart Balance Light, and you would never know that they weren't 100% butter! They made about 26 cookies, though, instead of 36.

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KychynWych

Cooking Level: Expert

Home Town: Wrightwood, California, USA

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Reviewed: Dec. 24, 2008

Very easy and sooo good! I have always loved this kind of cookie, and am excited to have a good recipe to make it myself. The only thing that I am wondering about, is the second day the powdered sugar got kind of wet feeling rather than powdery. Anyone know why?

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Ashlotte

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Reviewed: Dec. 24, 2008

Delicious! Very tender, but still held together without breaking up when rolling in sugar like some butter cookies do. Thank you for a great recipe.

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Jelene

Cooking Level: Expert

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Reviewed: Dec. 24, 2008

I'd give them 10 stars if I could!!! Didn't change a thing (except I whipped my butter with sugar for couple minutes to make them even more delicate and tender). Use the best butter you can find, cause it gives them a strong flavour. My only comlain is that my tooth were totally unhappy (they are sensitive) because of the sweetness)) So beware))

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Elenia

Cooking Level: Intermediate

Home Town: St. Petersburg, St. Petersburg (Federal City), Russia

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Reviewed: Dec. 23, 2008

This recipe was pretty good. I doubled it and did make 1 inch balls, but did not get anywhere near 72 cookies. Next time I will make my balls much smaller and I will add 1/2 cup more flour(if I double the recipe, 1/4 cup if not doubled). I love these cookies at Christmas time.

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Lady Pamela

Cooking Level: Intermediate

Home Town: Rainier, Oregon, USA

Living In: Huntsville, Alabama, USA

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Reviewed: Dec. 23, 2008

I have never written a review before but felt I had to write one on these. These were the BEST I have ever made. As my kids said these cookies were the "bomb". I made the recipe just as it was written. They were not dry at all. Thank you for a recipe we will use from now on!

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Tina

Cooking Level: Intermediate

Home Town: Eastlake, Ohio, USA

Living In: Chardon, Ohio, USA

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Reviewed: Dec. 23, 2008

This recipe is so simple to make. For all of those with crumbly dough, make sure you follow the instructions precisely. I had no problem maing these as a matter a fact they are TOO easy to make, and the ingredients are basic household ingredients. I love these sooo much. Those who have problems make sure you follow the instructions EXACTLY. Enjoy

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JamericanCook

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Reviewed: Dec. 22, 2008

These were very good and soooooo easy to make!!! For those with crumbly dough, make sure you use softened butter and cream it well with the vanilla before adding the dry ingredients. I stirred in the dry ingredients gradually and blended in the walnuts (chopped finely) using my hands. I then rolled the dough into balls and placed on a large cookie sheet with parchment paper on it and put on a stool in my VERY cold garage for about 15 minutes (to help prevent excess spreading of my dough balls while baking). I then brought them in and put in the fridge while I baked about 8 to 10 balls at a time on a smaller cookie sheet with parchment paper. I baked at the quoted temperature for about 15-16 minutes (until the tops just SLIGHTLY cracked and I could see the edges near the bottom were nicely tanned). I did half the recipe without walnuts and half with walnuts. They were both very good and melted in my mouth. I did not have any problems with the cookie falling apart while rolling in the powdered sugar. I rolled them twice after they cooled and stored them so they were NOT touching each other. I'm going to try another poster's idea and do half a batch with crushed candy cane pieces and sprinkle on red and white sprinkles before baking for a festive Christmas surprise. :) UPDATE: I tried to do a half a batch using the candy cane idea and it turned out too sweet and my cookies flattened out a lot; even with chilling the dough balls. I'll just stick with the original recipe.

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TRIMMIE

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Reviewed: Dec. 22, 2008

I loved this recipe. However, when i mixed everything together, the dough was dry. I had to add water to the dough just to have a better consistency. Over all the cookie was delicious.

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annaaa

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