Russian Tea Cakes (cookies) Recipe

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Russian Tea Cakes (Cookies)

Laura Ashley


These dry but oh-so-tasty delights are a holiday treat. It's been several years since I made these because I lost the recipe yet the family still begs for them. Now that I'm packing for a major downsizing move, it has been found and will be a Thanksgiving surprise. I suspect that the family will demand them for Christmas, too! Too bad that by Christmas the kitchen will be boxed for the January 1st move!

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30 Min
10 Min


2 stick
butter, unsalted
1/2 c
confectionery sugar, plus more for rolling
2 c
all purpose flour
2 c
nuts, shelled and chopped (1/2 cup each walnuts, pecans, almonds, hazelnuts)
1 tsp
vanilla extract
1/4 tsp
2 tsp
cardamom, ground


1Preheat oven to 350 degrees F.
2Line two cookie sheets with parchment paper.
3Beat Butter and sugar in bowl of mixer fitted with paddle attachment until smooth.
4Add flour, nuts, vanilla and cardamom and continue mixing until a smooth paste forms (refrigerated dough will keep for two weeks).
5Form dough into 3/4 inch balls and place on cookie sheets.
6Bake for 6 minutes or until edges are lightly browned.
7While cookies are still hot from the oven, roll then in a dish of confectionary sugar. Cool on a rack. Store cooled cookies wrapped in plastic in an air tight container.

About this Recipe

Course/Dish: Cookies, Other Snacks
Main Ingredient: Nuts
Regional Style: American
Other Tags: Quick & Easy, Heirloom