Russian Tea Cakes
Russian Tea Cakes are delightful, buttery cookies rolled in powdered sugar, featuring a nutty crunch and melt-in-your-mouth texture. These treats are perfect for holiday gatherings or afternoon tea, appealing to both sweet and nut lovers alike. Their simplicity and charm make them a beloved classic in many homes.
Ingredients
Instructions
- Mix oleo/butter, powdered sugar, and vanilla.
- Sift the remaining ingredients and add to the mixture.
- Chill the dough and roll into 1-inch balls.
- Bake for 10 minutes at 400°.
- While still warm, roll in powdered sugar.
Tips & Substitutions
For a nuttier flavor, try using toasted pecans or walnuts in place of regular chopped nuts. If you're short on time, you can skip chilling the dough, but chilling helps the cookies keep their shape while baking. To make these cookies even more festive, consider adding a pinch of cinnamon or nutmeg to the dough. These Russian Tea Cakes are a great treat to share during the holiday season.
Serving Suggestions
These delightful cookies are perfect for holiday gatherings or afternoon tea. Serve them alongside a warm cup of tea or coffee for a comforting treat. They also pair beautifully with a slice of Pecan Pie for a decadent dessert spread. For a twist, consider serving them with a dollop of whipped cream or a side of fresh berries.
Storage & Reheating
Store leftover Russian Tea Cakes in an airtight container at room temperature for up to a week. You can also freeze them for up to three months. To reheat, simply place them in a low oven for a few minutes until warmed through, then roll in powdered sugar again for a fresh touch.
Nutrition & Diet Analysis (per serving)
Each serving of Russian Tea Cakes contains roughly 154 calories, with 2g protein, 20g carbohydrates, and 8g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use margarine instead of butter in this recipe?
Yes, you can substitute margarine for butter in Russian Tea Cakes. However, using butter will provide a richer flavor and texture. If you go with margarine, choose a stick variety for the best results.
What type of nuts work best for this recipe?
Traditionally, pecans or walnuts are used in Russian Tea Cakes, but you can also experiment with almonds or hazelnuts. Just make sure to chop them finely to distribute the nutty flavor evenly throughout the cookies.
Can I make these cookies gluten-free?
Absolutely! To make gluten-free Russian Tea Cakes, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure that the blend contains xanthan gum for the best texture, and follow the same recipe instructions.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).