Russian tea cakes

Russian tea cakes

Russian tea cakes

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Russian Tea Cakes are a well-liked treat. Why get them when they are straightforward to make and absolutely nothing beats fresh, real elements. These nearly always seem at our church banquets. I even noticed a knock off (boxed edition) at Costco this yr.

This recipe was slightly modified from a recipe shared with me by Tanya, a pal from church. I extra a lot more walnuts and subbed half the flour with total wheat. Tanya, thank you so considerably for sharing this! Hope you all take pleasure in them! Really, I’m pretty specific you will be smitten and will make them more than after!

Elements for Russian Tea Cakes:

1 cups all-objective flour
1 cup total wheat flour (use all-purpose if you don’t have wheat). *measured correctly
2 sticks unsalted butter (1/two pound butter or sixteen tbsp) at room temperature
1 cup walnuts, coarsely chopped
cup confectioners (powdered) sugar, plus a lot more for rolling cookies
1 tsp vanilla
tsp salt

How to make Russian Tea Cakes:

Preheat the oven to 400°F.
one. In a big bowl, cream 2 sticks of butter, 1/two cup of powdered sugar and 1 tsp of vanilla, until smooth.

two. Gradually mix in the 1 one/4 cup of all-goal flour, one cup of whole wheat flour and one/four tsp salt.

three. Use a spoon to mix in one cup of walnuts until nicely distributed.

4. Form the dough into 1-inch balls and location them on a clean baking sheet 2 inches apart. Bake ten to twelve minutes, or till the edges are quite lightly browned.

5. Fill a bowl with powdered sugar and Roll the balls in it whilst they are still warm.

six. When cookies are at area temperature, roll them in powdered sugar again to get perfect minor snowballs.

Cookies could be stored up to one week in an airtight container. Serve with Tea. Duh.

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