Russian Tea Cakes III

Russian Tea Cakes III

100

"Lovely little cookies that are perfect for formal parties."
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Ingredients

servings 151 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 151 kcal
  • 8%
  • Fat:
  • 10.2 g
  • 16%
  • Carbs:
  • 13.6g
  • 4%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 79 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Combine all ingredients, mix well.
  2. Refrigerate dough until chilled.
  3. Roll dough into 1 inch balls and bake for 15 minutes in a preheated 350 degree F (175 degrees C) oven.
  4. Once baked, roll while still hot in confectioners' sugar until coated. Let cool. Lightly dust with more confectioners' sugar.

Reviews

100
  1. 118 Ratings

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Most helpful positive review

I've made these every year for Christmas ever since I was a teenager. They are so delicious and look beautiful on a cookie tray. My suggestions are that you will need more powdered sugar than...

Most helpful critical review

The taste was OK but she forgot the DIRECTIONS!. You can't just combine the ingredients. The butter and conf sugar need to be combined first and the flour needs to be sifted.

The taste was OK but she forgot the DIRECTIONS!. You can't just combine the ingredients. The butter and conf sugar need to be combined first and the flour needs to be sifted.

I've made these every year for Christmas ever since I was a teenager. They are so delicious and look beautiful on a cookie tray. My suggestions are that you will need more powdered sugar than...

This is one of my favorite Christmas cookies. I have used this recipe for several years and find that these come out wonderfully when following the recipe exactly. Very buttery and delicious. I ...

Emma, good job hunting this recipe! These cookies are in fact THE ORIGINAL Russian Teacakes. I have a hand written copy in my hand as we speak. Here's the way the "holy grail" (hahahaha!)has bee...

I found that at my altitude, they only needed 10 minutes instead of 15. Unless my balls were a bit small. But I used a metal bowl to chill it, to keep it cooler longer, and found that I over ch...

This time I chopped the nuts with a mini chopper and mixed dough with mixer instead of by hand. The recipe makes up quickly. Tip-Dip cookies into your sugar-filled cupped hand for final coating....

This is the same recipe my Grandmother showed me. Extra bonus, for the second coating you can roll the cookies in colored sugar for a festive look and they still taste great.

Great, Classic Cookies. Everyone's favorite. Make them for Christmas the traditional way, or if you can't wait that long, shape them like easter eggs. (see picture I submitted) Always a hit. n...

it was good. My mistake was that i put the dough in the freege for a couple of hours and when i took it out it was hard as a rock, so i would suggest no more than 30 minutes to chill.