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Russian Tea Cakes

Course: Dessert
Keyword: Russian Tea Cakes
Yield: 4 dozen cookies.
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  • 1 cup butter softened
  • ½ cup powdered sugar plus more for rolling cookies
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • cups unbleached or all-purpose flour
  • ¾ cup finely chopped nuts


  • In a large bowl, combine butter, powdered sugar, vanilla and salt on low speed of mixer about 1 minute until well blended.
  • Gradually add flour at low speed until just combined.
  • Stir in nuts.
  • Roll dough into 1-inch balls.
  • Place about 1 inch apart on ungreased cookie sheet.
  • Bake at 350° for 8 to 10 minutes until firm to the touch but not brown (do not overbake).
  • While warm, roll in powdered sugar.
  • Cool, roll again in powdered sugar before serving.


More recipes like this one can be found in Betty B's Having a Party! cookbook. Purchase your copy today!
Betty B's Having a Party Cookbook