Reviewed: Dec. 16, 2011

I love these Russian tea cakes. They have always been a favorite in my family, and I had baked them with Grandma for years! I have only one tip - when they are not completely cooled, as in they are still warm, but not so hot that you hurt yourself, I roll my cakes in the confectioner's sugar because it slightly melts and creates this lovely texture and coating for the cookie. Then I re-dust once cooled and it creates the absolute perfect dusting. (:

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Reviewer:

ChuChuRei

Reviewed: Dec. 15, 2011

I made these for the first time tonight and they turned out great. I didn't read closely and sugared the first batch before i baked them instead of after but they were still ok. i took other reviewer's advice: added a little milk and it made the dough the perfect consistency, ground the walnuts a little finer in the food processor, and rolled them in regular sugar then twice in powdered sugar. these were quick and easy to make although i did end up with an inch of powdered sugar all over my kitchen...

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Reviewer:

moxxus

Reviewed: Dec. 14, 2011

I have been making this recipe for years now. I lost my printout of this recipe and glad to see it's still online and as a matter of fact it was the first recipe that came up in allrecipes.com. Everyone loves these little cakes and I always have requests to make them for the holidays. Sometime I use pecans or almonds in place of walnuts but everything else I do is the same as your recipe. I truly cream the butter and vanilla in the proper way (the technical way) and I think that makes the difference. Thank you so much for sharing!!!

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Reviewer:

Naomi

Cooking Level: Intermediate

Reviewed: Dec. 13, 2011

Overall an OK recipe, but mine did not bake in the 12 minutes specified. They were still raw cookie dough inside after 12 minutes of baking. Maybe baking them on a dark, non-stick baking pan had something to do with it, I don't know. It took a total of 17 minutes baking at 350, even though I rolled them approx. 1" diameter as specified. Fortunately I was able to put them back in (after the powdered sugar!) and bake for another 5 minutes get them to bake fully. Next time I'll try smaller balls to begin with, as they do expand in size while baking. I am guessing that a 3/4" dough ball might give you a completed 1" ball after baking. One other tip... use your hands to cream the butter and to blend the flour and nuts. So much easier and faster than a spoon! Once I figured out the baking time they they turned out good, but were really no different than any other russian tea cake (or mexican wedding cake, or any of the other names it goes by) that I've had. Still, simple if often best.

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Reviewer:

Queen Bee

Cooking Level: Intermediate

Reviewed: Dec. 11, 2011

These were great - and EASY. This was our first time making these and my husband and I both remarked how EASY it was. We doubled the recipe. We did roll them in powdered sugar twice - once when they first came out of the oven and then again with they were slightly cooled. It made a big difference. Also, we followed the wise advice of some other reviewers - we crushed out walnuts so they were in smaller bits (and powdery in some cases)....also, when the crumbly dough didnt form into balls with ease, give them a little squeeze and they will roll nicely. Easy easy and YUMMY!!!! Enjoy :)

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Reviewer:

Domestic Sunday

Cooking Level: Intermediate

Reviewed: Dec. 11, 2011

I finely grind the walnuts in my food processor until just a few chunks remain. Very good good recipe. Even my picky 4 year old finished his entire cookie. These are one of my favorite cookies and so easy to make. Plus I usually have all these ingredients on hand.

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Reviewer:

NFISCHER08

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Austin, Texas, USA

Reviewed: Dec. 11, 2011

I love this recipe!! Reminds me of the Russian Teacakes my great-grandmother use to make! I'm on my second batch within a week!

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Reviewer:

bobbysgirl_2004

Reviewed: Dec. 6, 2011

These are so quick and easy. I added a dark chocolate chip morsel in the middle of each one. It was a unique alteration, and I will definitely do it again.

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Reviewer:

Luna

Reviewed: Dec. 6, 2011

Absolutely delicious. I make these pretty much exactly at wrote except I used half walnuts and half pecans. I creamed my butter first, then added the vanilla and powdered sugar. I made sure these items were creamed well and then added the flour. The nuts were last and everything was mixed well. I had no problems with a crumbly dough. I roll my cookies twice in powdered sugar, once right out of the oven and then the second time right before serving. They are some of our favorite cookies and are always welcomed in cookie tins as gifts. We try to make this recipe every Christmas. I recommend you try this recipe as well- delicious.

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Reviewer:

Jennifer

Cooking Level: Expert

Home Town: Greenville, Texas, USA

Living In: Appleton, Wisconsin, USA

Reviewed: Dec. 5, 2011

What an excellent recipe! Made this for a cookie exchange and gifts by the dozen. Easy to make, followed many useful tips, and while aiming to make 10 dozen, actually made 178 tea cakes! Thanks for the recipe.

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