CHOCOLATE-FILLED RUSSIAN TEA CAKES
Chocolate stars are the sweet surprise inside tender, bite-sized cookies coated with powdered sugar.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h30m
Yield 48
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. In large bowl, beat butter, 1/2 cup powdered sugar and the vanilla with electric mixture on medium speed until well mixed. On low speed, beat in flour, salt and walnuts.
- For each cookie, shape scant measuring tablespoonfuls dough around chocolate star to make 1-inch ball; place 2 inches apart on ungreased cookie sheets.
- Bake 12 to 15 minutes or until set and bottoms begin to turn golden brown. Meanwhile, in small bowl, mix sugar coating ingredients.
- Immediately remove cookies from cookie sheets; roll in sugar coating. Cool completely on cooling racks, about 30 minutes. Roll in sugar coating again.
Nutrition Facts : Calories 100, Carbohydrate 11 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 45 mg, Sugar 6 g, TransFat 0 g
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
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
(SURPRISE!) RUSSIAN TEA CAKES
A sweet surprise awaits those who bite into this adaptation of Russian Teacakes. From the 1971 Betty Crocker Recipe Card Library. Posting for ZWT3
Provided by Julie Bs Hive
Categories Dessert
Time 30m
Yield 36 cookies
Number Of Ingredients 8
Steps:
- Heat oven to 400°. Mix thoroughly butter, confectioners' sugar and vanilla. Work in flour, salt and nuts until dough holds together.
- Cut each vanilla caramel into 4 small pieces. Divide dough in 36 portions and mold each around a small piece of caramel.
- Bake 10-12 minutes until set but not brown. While warm, roll in confectioner's sugar or sugar crystals and cool.
- Makes 36 cookies.
Nutrition Facts : Calories 101.4, Fat 6.4, SaturatedFat 3.5, Cholesterol 13.7, Sodium 71.6, Carbohydrate 10.1, Fiber 0.4, Sugar 3.4, Protein 1.3
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
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
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
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.
RUSSIAN TEA CAKES
Steps:
- First, brown the butter: Place the butter in a medium saucepan over low heat to cook. Check it after about 7 minutes; it should be a medium-brown color, not too light but not too burnt. Once it reaches that color, take it off the heat and let it cool. Refrigerate to continue to cool for about 30 minutes.
- Preheat the oven to 350 degrees F. Line 3 half sheet pans with parchment paper.
- Add the cold browned butter, flour, powdered sugar, salt, vanilla extract and cinnamon to a food processor; process until light and fluffy. Transfer to a large bowl. Add the walnuts and mix with a rubber spatula until combined.
- Using a small ice cream scoop, portion 48 mounds of the dough onto your prepared sheet pans, spacing them 2 inches apart. Place in the freezer to cool for 15 minutes.
- Bake until the cookies are firm and smell nutty and toasty, 15 to 18 minutes. Rotate the pans 180 degrees halfway through baking.
- Meanwhile, place additional powdered sugar in another large bowl. Once the cookies are out of the oven, let cool for exactly 6 minutes 30 seconds then toss in the powdered sugar. Enjoy!
RUSSIAN TEA CAKES
Provided by Food Network
Categories dessert
Time 1h10m
Yield 4 dozen cookies
Number Of Ingredients 6
Steps:
- Preheat the oven to 325 degrees F.
- Cream butter in a large mixing bowl. Add the vanilla then gradually add the 1/2 cup confectioners' sugar, beating until light and fluffy. Sift the flour, measure, then sift again with the salt. Add gradually to the butter mixture. Add the pecans and mix well.
- Shape the dough into 1-inch balls and place 2 inches apart on ungreased baking sheets. Flatten slightly using the bottom of a glass, then bake for 20 minutes, or until edges are very lightly browned. Remove the cookies from the baking sheets and roll in powdered sugar while still hot. Cool on wire racks and roll cookies again in powdered sugar before serving.
- Once they are completely cooled, cookies may be stored in airtight containers for up to 1 week.
RUSSIAN TEA CAKES
Provided by Anne Thornton, Host of Dessert First
Time 50m
Yield 12 dozen
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Add the butter to your standing mixer, put it on medium speed, then add your sugar right into the bowl. Turn it up so it gets nice and fluffy. Stop the mixer and scrape down the edges. Continue to beat it until it's almost white. Now you're ready for your eggs. Keep the mixer on low and add them 1 at a time. Wait to add the other egg until the first one is fully incorporated into the butter and sugar. Now add the almond and vanilla extracts.
- Add the baking powder to the flour and whisk really well, fully incorporating the baking powder into the flour and making sure any little clumps of flour are broken up. Add just a pinch of salt. Now add the flour mixture slowly to the butter mixture. Add in the pecans on slow speed.
- Scoop the batter with a small ice cream scooper, melon baller, or even a soup spoon, just make sure they are all the same size. And don't worry about spacing them out too much on the baking sheet, they aren't going to spread out, they're going to stay like little balls.
- Put the trays in the fridge for an hour or so. You want the butter to harden up, making the cookies crispy and delicious when baked.
- Bake for 15 minutes until they are golden brown. While still warm, roll them in confectioners' sugar. It will adhere slightly to the cookies, looking like snowballs.
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
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
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