Russian Tea Cookies

    Recipe Picture:Russian Tea Cookies
    15

    Russian Tea Cookies

    (1236)
    32min


    1096 people made this

    A classic recipe that we make every year at Christmas. I like to roll mine in icing sugar twice for good measure.

    Ingredients
    Serves: 36 

    • 225g butter
    • 1 teaspoon vanilla essence
    • 50g icing sugar
    • 2 cups (250g) plain flour
    • 1 cup (110g) chopped walnuts
    • 1/3 cup (40g) icing sugar, for decoration

    Directions
    Preparation:20min  ›  Cook:12min  ›  Ready in:32min 

    1. Preheat oven to 180 degrees C.
    2. In a medium bowl, cream butter and vanilla until smooth. Combine the icing sugar and flour then stir into the butter mixture until just blended. Mix in the chopped walnuts.
    3. Roll dough into 3cm balls and place them 5cm apart on an ungreased baking tray.
    4. Bake for 12 minutes in the preheated oven. When cool, roll in the additional icing sugar. You may also choose to roll them in the sugar a second time.
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    Reviews and Ratings
    Global Ratings:
    (1236)

    Reviews in English (973)

    AlaBendikov
    0

    Not one left! Made a double recipe for a family get together. Everyone asked for the recipe! Mixed 6 tbs castor sugar instead of icing mixture into the dough as I didn't have icing mix on hand, still worked out great.  -  21 Sep 2016

    by
    988

    These are THE BEST Russian Tea cookies I have ever tried, baked and eaten!! For people getting a crumbly dough, just add about 1 tablespoon milk and your problem is solved! I do this and ALWAYS get a perfectly moist dough to work with. Just make sure you keep mixing the dough until no trace of white flour is left and dough comes together and is a little tacky. Using an electric mixer with a dough paddle is ideal. I do roll the balls in regular sugar before baking and roll it in powdered sugar TWICE for a nice, white, sweet coating. No worries, it will be perfectly sweet. This cookie can also stay fresh for a very long time in an airtight container. I made two batches that lasted me well over a week and it tasted as good as the first day. I've also used almond extract in place of vanilla and it tasted just as wonderful. Last tip - the finer you chop/grind the walnuts, the less your cookie will crumble when being eaten! I've used this recipe dozens of times and it's perfect EVERYTIME! Try this, you WON'T regret it.  -  02 Nov 2006  (Review from Allrecipes USA and Canada)

    by
    735

    These are just fantastic. But wow for once I do not agree with the most helpful rated review. I did not care for the cookie rolled in sugar at all. I used both pecans and walnuts and liked the walnut better - the slight bitter taste of the nut was a perfect complement to the powdered sugar of the cookie. I ground the walnuts in my coffee grinder. I used a bit less flour (3 TBS less) than recommended for my second batch and that turned out better. Note that batter will be crumbly but when you roll it into a ball in your hand it will come together - just squeeze a bit! Also, when I rolled warm cookies in the powdered sugar they didn't even need a second roll! (warm and being able to hold in your hand without feeling YOW!, not hot or the powdered sugar will melt). Although I prefer walnut the most, this cookie is great with any kind of nut or flavoring - even pistachio. Roll in cinnamon and powdered sugar for something different.  -  08 Dec 2006  (Review from Allrecipes USA and Canada)

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