Best Russian Tea Cakes Recipe! {Easy No-Fail Cookie}

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No holiday is complete without a plate filled with these sweet and delicious bite sized cookies.  This easy Russian Tea Cakes Recipe with Pecans delivers big time!

Now whether you call them traditional Russian Tea Cakes, authentic Mexican Wedding Cookies, or original Italian Wedding Cookies… they’re all just a delicious variation of our favorite little powdered sugar Christmas cookies!  Bite size perfection!

They’re always the best star of the dessert table, too!  Just watch how fast they disappear!  This recipe really is so simple, and you’ll have enough to share with neighbors and friends, too!

Ready to start baking??  Here’s what you’ll need…

Russian Tea Cakes Recipe

Russian Tea Cakes Recipe

Best Russian Tea Cakes Recipe

Ingredients
  • 2 sticks Butter, softened to room temperature {16 tbsp. or 1 cup}
  • 2 tsp. Vanilla
  • ½ cup Powdered Sugar
  • 2 cups All Purpose Flour
  • ¼ tsp Salt
  • 1 cup Pecan Chips {or you can substitute with Chopped Walnuts}
  • ¾ cup Powdered Sugar for rolling
Instructions
  1. Soften butter to room temperature.
  2. Preheat oven to 375 degrees.
  3. In medium mixing bowl, stir together Flour, Salt, and ½ cup Powdered Sugar, until well combined. Then set aside.
  4. Cream together Butter and Vanilla in large mixing bowl. Then gradually add in flour/sugar/salt mixture, and mix until well combined.
  5. Stir in Pecan chips with large spoon.
  6. Form dough into small approx. 1″ balls, and place on nonstick cookie sheet about 2 inches apart.
  7. Bake for 9 – 10 minutes.
  8. Remove from oven, and immediately transfer to cookie cooling rack.
  9. Add ¾ cup Powdered Sugar to small bowl for rolling.
  10. Allow cookies to cool for 3 – 5 minutes on cooling racks, then roll each cookie in powdered sugar. After all cookies have been rolled in powdered sugar, roll each one again. The double rolling will add a delicious extra kiss of sweetness to each cookie!

From >>http://neverendingjourneys.com/2017/12/03/russian-tea-cakes-recipe/

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