Here’s another of my very favorite cookies, and surprise, it’s yet another “Classic” recipe. But I’m sure you’ll believe me when I say I make the BEST tea cakes. Absolutely the BEST tea cakes. They’re tremendous. No one else can make tea cakes like me…
Unless you have this recipe, that is! And that’s enough joking around. 🙂 These are just lovely little cookies, really a shortbread, and I haven’t made them for a few years. And now I know I’ve missed their crunchy, buttery deliciousness! There’s just nothing else like them.
I apologize for the pictures of like FIVE of them! I made them in South Dakota and brought a few home with me to Minnesota. It appears a little mousie must have gotten into my super, secret, private photo stash.
Not naming names, here!
I have one or two little secrets to make the best Russian Tea Cakes. The first: Leave out the nuts. I know, I know…but seriously one year I was making these and at the last-minute realized I had no nuts and left them out. Everyone raved. So there.
The other, not so secret tips – cream that butter very well and make sure its at the right temperature. It should be soft enough so you can bend the stick and still have it hold it’s shape. Use a scoop for uniform cookies and don’t over bake these beauties. If you’re baking two trays, rotate them halfway through. I forgot and got some crispy bottoms!
Have a Merry Christmas, everyone, and be sure to stock up on baking goods while they’re still on sale. For a few other things you’ll always find great prices on around the Holidays, check out this post on Thanksgiving, Christmas & New Year’s Savings.
Russian Tea Cakes
- 1 cup butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla
- 2 1/4 cups flour
- 1/4 teaspoon salt
- 3/4 cup finely chopped nuts, optional (pecans, macadamia, or walnuts work well)
- Powdered sugar for rolling
Heat oven to 400ºF.
Cream butter very well then add the powder sugar and vanilla and mix in. Slowly stir in flour, nuts and salt and continue to mix just until dough holds together.
Shape dough into 1 inch balls. Place about an inch apart on ungreased cookie sheet.
Bake 8 to 10 minutes or until set but not brown, rotating the cookie sheets halfway through. Remove from cookie sheets immediately.
Roll cookies while still warm in powdered sugar. Cool on a wire rack and roll again if desired before serving.