Name: Russian Tea Cakes
Prep time: 1 h
Total time: 1 h 15 min
Yield: 48
Cuisine: Russian
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

Want to take a shortcut to scratch? Betty’s got your back! Try this easy Easy Russian Tea Cakesrecipe, made with Betty Crocker™ Sugar Cookie Mix. It’s every bit as merry with half the fuss.
As with most Russian Tea Cake recipes, this one creates a nice firm dough that won’t spread during baking, so you can arrange them about 1 inch apart on the baking sheet. And like shortbread, they don't brown; when they’re done, they’ll be firm to the touch.
Similar cookies are called snowballs or a version that’s filled with rich pine nuts can also be called Mexican wedding cakes.
Wondering what makes tea cakes so rich and crumbly? Like other shortbreads, they have a high ratio of butter to flour, which makes them very tender—and so delightful to eat.
If you want to get creative, you can use different nuts in your Russian Tea Cakes. Cashews, hazelnuts, pecans or walnuts are fantastic choices. You’ll want to toast and finely chop them before you add them to the dough.

Russian Tea Cakes

Ingredients

Instructions

Nutrition Facts

Serving Size: 1 Serving

% Daily Value*:

Exchanges: