Russian Tea Cakes – a delicious recipe with butter, vanilla, sugar, flour, salt, pecans. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 325 degrees F.
2
Cream butter in a large mixing bowl.
3
Add the vanilla then gradually add the 1/2 cup confectioners' sugar, beating until light and fluffy.
4
Sift the flour, measure, then sift again with the salt.
5
Add gradually to the butter mixture.
6
Add the pecans and mix well.
7
Shape the dough into 1-inch balls and place 2 inches apart on ungreased baking sheets.
8
Flatten slightly using the bottom of a glass, then bake for 20 minutes, or until edges are very lightly browned.
9
Remove the cookies from the baking sheets and roll in powdered sugar while still hot.
10
Cool on wire racks and roll cookies again in powdered sugar before serving.
11
Once they are completely cooled, cookies may be stored in airtight containers for up to 1 week.
921
kcal
Calories
66
g
Fat
76
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 cup butter, at room temperature, 2 teaspoons vanilla extract, 1/2 cup sifted confectioners' sugar, plus more for rolling cookies, 2 cups flour, and more.
Yes, Russian Tea Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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