Russian Teacakes

This is a very special Christmas cookie to me. Growing up I always disliked Russian Teacakes because I needed chocolate in all of my sweets but we baked them for my grandpa, who adored them. The year after he passed away, my mom pointed out that we didn’t need to make Russian Teacakes anymore. I’ve never gone a Christmas without baking them and have since improved upon the recipe. Now I crave these little snowballs!

Russian Teacakes | The Rose Table

Russian Teacakes are delicate, nutty little cookies that melt in your mouth. They also make a mess with powdered sugar creating snowy flurries so don’t make them too big – you want to pop them in one bite to minimize the mess! I admit I prefer them as a two-bite cookie. I live on the edge like that. Feel free to make yours smaller!

Russian Teacakes | The Rose Table

As far as baking goes, it doesn’t get easier than this. It’s a one-bowl cookie and they never stick to the cookie sheet. I usually just wipe the sheets after. Russian Teacakes are very old fashioned. I stirred the dough together last night with a wooden spoon. As long as your butter is soft, you don’t need an electric mixer, making this an ideal cookie to make at Christmas time when your mixer is surely in the sink or dishwasher as I type this!

Russian Teacakes | The Rose Table

Russian Teacakes
Makes 2-4 dozen depending on the size
1 cup (2 sticks) unsalted butter, softened
1/2 cup powdered sugar

2 tsp vanilla
2 1/4 cups all-purpose flour
1/4 tsp salt
3/4 cups pecans, lightly toasted and chopped
About 3/4 cup more powdered sugar for rolling

  1. Preheat oven to 400 degrees. With a spoon or mixer, combine butter, powdered sugar, and vanilla.
  2. Work in flour, salt, and pecans and stir only until the dough comes together.
  3. Shape into 1-inch balls and place on ungreased cookie sheets.
  4. Bake 10 to 12 minutes or until set button brown.
  5. Transfer to wire rack. While warm, roll in powdered sugar. Let cool completely. Roll in powdered sugar once more.
Russian Teacakes | The Rose Table
Straight out of the oven
Russian Teacakes | The Rose Table
Rolled once in powdered sugar when warm
Russian Teacakes | The Rose Table
Rolled the second time in powdered sugar once cool

Russian Teacakes | The Rose Table

These are great with coffee or tea and would be delicious with bourbon or amaretto instead of vanilla! Are you baking any Rose Table recipes this Christmas? Send me your pictures or use the hashtag #therosetable so I can see your baking masterpieces.

Merry Christmas to you and yours,The Rose Table Logo | Food, Travel, Garden

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6 Comments Add yours

  1. mistimaan says:

    Looks too yummy. 🙂

    1. I highly recommend them!

  2. Eva morales says:

    I want to try for my family. Look delicious 😊😊

    1. Hope you love the recipe! Happy holidays. 🙂

  3. I haven’t made these in years, but I LOVE Russian tea cookies. Maybe next year….

    1. There’s still time! 😉 They’re very quick to make. Happy holidays!

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