Wednesday, December 15, 2010

Russian Tea Cakes

These are one of the easiest and tastiest cookies I make around the Holidays. They are buttery and just melt in your mouth. I love that there are very few ingredients and it really is a no fuss cookie. There is no chilling or shaping or frosting. The most difficult task asked in this recipe is sifting the powder sugar and flour but if I am using my awesome beater blade I honestly don't even bother with any sifting. So if you are in the mood to make some Holiday cookies but want something fast and easy, I highly recommended Russian Tea Cakes or Mexican Weddings Cakes as they are also called. They also keep well so they are great to put in goody baskets.


  • 1 cup unsalted butter, at room temperature
  • 2 teaspoons vanilla extract
  • 1/2 cup sifted confectioners’ sugar, plus more for rolling cookies
  • 2 cups flour
  • 1/4 teaspoon salt
  • 1 cup finely chopped pecans or walnuts (I like pecans)


Preheat the oven to 325 degrees F.

Cream butter in a large mixing bowl. Add the vanilla then gradually add the 1/2 cup confectioners' sugar, beating until light and fluffy. Sift the flour, measure, then sift again with the salt. Add gradually to the butter mixture. Add the pecans and mix well.

Shape the dough into 1-inch balls and place 2 inches apart on ungreased baking sheets. Bake for 20 minutes, or until edges are very lightly browned. Remove the cookies from the baking sheets and roll in powdered sugar while still hot. Cool on wire racks and roll cookies again in powdered sugar before serving.

Once they are completely cooled, cookies may be stored in airtight containers for up to 1 week.

Recipe by Emeril Lagasse of the Food Network

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