Russian Tea Cakes

Friday, January 2, 2015

I've been wanting to do a Russian Tea Cake post forever. And I mean forever. That's because I make these little cookies all the time. They are my go-to cookie. My failsafe. My signature cookie. They are probably the baked good I'm most known for, and I've yet to find a person who has disliked my tea cakes. I've made them for bake sales, parties, boyfriends...you name it, I've made it for that occasion. These photos are from the batch I whipped up for Michael New Year's night. They are his favorite cookie (that's probably why he fell for me, because I brought tea cakes to him in class once) and he worked all night, so he deserved a treat. The really great thing about these is that it takes all of five, yes five, ingredients and the recipe makes tons, so they're great for gatherings or lasting for days.



::Ingredients::

1 cup butter (softened)
1 1/2 tsp vanilla
2 cups flour
6 tbsp powdered sugar
1 cup walnut pieces
Extra powdered sugar for rolling

::Directions::

1. Heat your oven to 350°

2. Whip vanilla into softened butter (sometimes I get lazy and jut melt my butter entirely and the cookies still turn out fine, so if you want to be lazy, you won't ruin the cookie, although the consistency of the cookies with melted vs. softened butter is a tad different, so you may want to experiment to see what you like) then sift in flour and powdered sugar. Seriously though, sift it in. It completely changes the cookie.

3. Fold in walnuts.

4. Using your hands, roll the dough into little 3/4 inch balls and place on cookie sheet. You don't need to space them, as they won't grow at all, so as long as they aren't touching, you can put them as close together as you want!

5. Bake for 13 minutes, or until bottoms are golden brown, and the bottom only! Let cool, then roll in powdered sugar. And, as always, eat at least one while it's still warm! 

Well, that's it! Super simple and bound to please! Please, please, please let me know if you try these out by commenting below, or putting them on Twitter or Instagram with the hashtag #recipeswithrya and don't forget to tag me @ryapie so I can see what you've made! 

Oh! And do try them with you're favorite cuppa tea. They have their name for a reason.

3 comments:

  1. My mom always makes these for Christmas, and you can't go wrong with these! We still have some left, heh. Such pretty photos, too.

    xox Sammi

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    1. They do last forever, which I love! I had to have Michael eventually take the rest of these into work before they got stale! And thanks! I've been trying really hard to improve my food photography. No one wants to bake something if it doesn't look pretty.
      <3 Mariah

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