Date Pecan Balls Russian Tea Cakes Recipes

RUSSIAN TEA CAKES I

This is a family recipe that's been made at Christmas time by at least 4 generations. This year will be the first for number 5!!! 'Bubba' brought it with her when she came from Lithuania. I pass it on in the true spirit of this season!

Provided by THEAUNT708

Categories World Cuisine Recipes European Eastern European Russian

Time 35m

Yield 36

Number Of Ingredients 6

Russian Tea Cakes I image

Steps:

Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream butter and vanilla until smooth. Combine the 6 tablespoons confectioners' sugar and flour; stir into the butter mixture until just blended. Mix in the chopped walnuts. Roll dough into 1 inch balls, and place them 2 inches apart on an ungreased cookie sheet.
Bake for 12 minutes in the preheated oven. When cool, roll in remaining confectioners' sugar. I also like to roll mine in the sugar a second time.

Nutrition Facts : Calories 101.6 calories, Carbohydrate 8.2 g, Cholesterol 13.6 mg, Fat 7.3 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 3.4 g, Sodium 36.6 mg, Sugar 2.5 g

Ingredients

1 cup butter
1 teaspoon vanilla extract
6 tablespoons confectioners' sugar
2 cups all-purpose flour
1 cup chopped walnuts
⅓ cup confectioners' sugar for decoration

RUSSIAN TEA CAKES

I like to present my favorite holiday cookies in a special way. I pile these fresh-baked tea cakes on pretty plates that I buy throughout the year, then wrap them with colored cellophane to give friends. —Valerie Hudson, Mason City, Iowa

Provided by Taste of Home

Categories Desserts

Time 35m

Yield about 3-1/2 dozen.

Number Of Ingredients 7

Russian Tea Cakes image

Steps:

In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in vanilla. Combine dry ingredients; gradually add to creamed mixture. Stir in nuts. Cover and refrigerate for 1-2 hours. , Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 12-13 minutes. Roll in confectioners' sugar while still warm. Cool on wire racks.

Nutrition Facts : Calories 83 calories, Fat 6g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 49mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.

Ingredients

1 cup butter, softened
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
1/4 teaspoon salt
3/4 cup finely chopped nuts
Additional confectioners' sugar

RUSSIAN TEA CAKES

I adore butter cookies! I have tried several good recipes over the years and seem to keep losing them! I knew I wanted to use confectioners sugar, butter, and pecans but could not find a recipe... so here is the one I just made up!

Provided by Katrina Freed @Kat19702

Categories Cookies

Number Of Ingredients 5

Russian Tea Cakes image

Steps:

Cream butter and confectioners' sugar together
Mix in almond extract
Add remaining ingredients and mix well
Chill dough until firm enough to handle
Preheat oven to 350 degrees
Using your fingers, shape dough into 1 inch balls and place on ungreased cookie sheet
Bake for 15 - 18 minutes or until light brown on the bottom
While cookies are still warm, roll in powdered sugar

Ingredients

1 cup(s) butter
1/2 cup(s) confectioners' sugar
1 teaspoon(s) almond extract
2 cup(s) flour
1 1/2 cup(s) pecans, finely chopped

EASY RUSSIAN TEA CAKES

This classic melt-in-your mouth cookie is a must-have on every Christmas cookie platter, and our new version is even easier than the original.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h20m

Yield 44

Number Of Ingredients 6

Easy Russian Tea Cakes image

Steps:

Heat oven to 350°F.
In large bowl, mix cookie mix, flour, melted butter and egg with spoon until soft dough forms. Stir in pecans. Press firmly to shape dough into 1 1/4-inch balls. Place 1 inch apart on ungreased cookie sheets.
Bake 10 to 12 minutes or until set but not brown. Cool 2 minutes on cookie sheet; remove to cooling rack. Cool 5 minutes. In small bowl, place powdered sugar. Roll each warm cookie in powdered sugar, and place on cooling rack. Cool completely, at least 20 minutes.
Roll cookies again in powdered sugar to coat. Store covered at room temperature.

Nutrition Facts : Calories 100, Carbohydrate 14 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 50 mg, Sugar 9 g, TransFat 0 g

Ingredients

1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
1/2 cup Gold Medal™ all-purpose flour
1/2 cup butter, melted
1 egg
3/4 cup finely chopped pecans
1 1/2 cups powdered sugar

RUSSIAN TEA CAKES

There's no feeling quite as blissful as your first bite of one of these cookies. Whether you call them Russian tea cakes, Mexican wedding cookies or snowballs, there's no denying that they're essential to bake during the Christmas season. A shortbread-like dough, studded with chopped nuts, bakes up to a texture that's beautifully sandy and tender, never dry or crumbling to bits. The classic finish for them is a roll through powdered sugar-just like dashing through the winter snow! Make this recipe and you'll be part of a legacy of bakers who have made Russian Tea Cakes one of the most anticipated treats of the season.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 1h15m

Yield 48

Number Of Ingredients 7

Russian Tea Cakes image

Steps:

Heat oven to 400°F.
Mix butter, 1/2 cup powdered sugar and the vanilla in large bowl. Stir in flour, nuts and salt until dough holds together.
Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet.
Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on wire rack.
Roll warm cookies in powdered sugar; cool on wire rack. Roll in powdered sugar again.

Nutrition Facts : Calories 75, Carbohydrate 6 g, Cholesterol 0 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 55 mg

Ingredients

1 cup butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla
2 1/4 cups Gold Medal™ all-purpose flour
3/4 cup finely chopped nuts
1/4 teaspoon salt
Powdered sugar

More about "date pecan balls russian tea cakes recipes"

PECAN RUSSIAN TEA CAKES - KIRBIE'S CRAVINGS

Web Dec 17, 2009 Pecans All you do is cream the butter and then add the vanilla, sugar, and flour. Once they are combined add chopped pecans …
From kirbiecravings.com
Cuisine Russian
Estimated Reading Time 4 mins
Category Dessert
Total Time 27 mins

In a medium bowl, cream butter and vanilla until smooth. Combine the 6 tablespoons confectioners' sugar and flour; stir into the butter mixture until just blended. Mix in the chopped pecans. Roll dough into balls about 3/4 of an inch Anything bigger and they tend to spread and flatten. Place them 2 inches apart on an ungreased cookie sheet.
Bake for 12 minutes in the preheated oven. Roll the cookies in a bowl of confectioners' sugar once they are cooled.

Date Pecan Balls Russian Tea Cakes Recipes

RUSSIAN TEA CAKES I

This is a family recipe that's been made at Christmas time by at least 4 generations. This year will be the first for number 5!!! 'Bubba' brought it with her when she came from Lithuania. I pass it on in the true spirit of this season!

RUSSIAN TEA CAKES

I like to present my favorite holiday cookies in a special way. I pile these fresh-baked tea cakes on pretty plates that I buy throughout the year, then wrap them with colored cellophane to give friends. —Valerie Hudson, Mason City, Iowa

RUSSIAN TEA CAKES

I adore butter cookies! I have tried several good recipes over the years and seem to keep losing them! I knew I wanted to use confectioners sugar, butter, and pecans but could not find a recipe... so here is the one I just made up!

EASY RUSSIAN TEA CAKES

This classic melt-in-your mouth cookie is a must-have on every Christmas cookie platter, and our new version is even easier than the original.

RUSSIAN TEA CAKES

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