Russian Tea Cakes II Recipe - Allrecipes.com

Russian Tea Cakes II

Recipe by  

"Enjoy ... these are wonderful! I like to use almonds, but you can experiment with other nuts, if you like."

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Ingredients Edit and Save

Original recipe makes 3 dozen Change Servings
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Directions

  1. Cream the butter and sugar together. Add the yolk, cream and vanilla. Beat well. Add the nuts, flour and baking powder.
  2. Chill the dough for about 1 hour.
  3. Preheat oven to 350 degrees F (180 degrees C).
  4. Mold dough into little round balls. Place on ungreased cookie sheets and bake for 12 minutes.
  5. As you take the balls off of the cookies sheet, drop them into a bowl of confectioner's sugar. Roll them around until they are completely covered. Remove and cool on a rack.
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Reviews More Reviews

Most Helpful Positive Review
Jan 05, 2010

Made these for Christmas and New Years and they were a hit! I did not add any nuts and rolled in c. sugar before and after baking. I will make again with a twist adding lemon zest w/o nuts.

 
Most Helpful Critical Review
Dec 22, 2003

I made this cookie recipe exactly to the directions and the "balls" fell to regular flat round cookies. Taste was ok but appearance was not satisfactory

 

8 Ratings

Dec 05, 2007

I used chopped pecans in mine and chilled for about 3 hours. I remember my grandmother making these, and she would roll them into little "logs" instead of balls. She also rolled them in the powdered sugar while they were still warm, forming a paste, and then again after they had cooled. That is what I did. Turned out ok. A similar recipe found in most cookie books is "Sandies."

 
Dec 20, 2005

I thought the previous review must have done something wrong, but I had the same results: flat, not round, cookies that were crumbly and the powder got sticky. I saved the situation by putting my cooling rack over the sink and sifting powder sugar onto the cookies while hot and again avter the first dusting got sticky.

 
Dec 22, 2008

I think the problem is that these cookies typically don't have eggs in them. It causes the dough to spread out. I'll try a more traditional recipe.

 
Dec 23, 2006

They tasted good but fell apart.

 

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Nutrition

  • Calories
  • 106 kcal
  • 5%
  • Carbohydrates
  • 13.6 g
  • 4%
  • Cholesterol
  • 23 mg
  • 8%
  • Fat
  • 5.4 g
  • 8%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 1.3 g
  • 3%
  • Sodium
  • 55 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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