Russian Tea Cakes (Cookies)

Russian Tea Cakes (cookies) Recipe

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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

How to Make Russian Tea Cakes (Cookies)


  • 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.

Printable Recipe Card

About Russian Tea Cakes (Cookies)

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