LI Christmas – Russian Tea Cakes

Another Christmas time cookie that I enjoy comes to Brooklyn’s Brighton Beach by way of Moscow. You know them, I love them, Russian Tea Cake cookies, brought here by the waves of post-soviet immigration around 1917 through the 1920’s.

These confections have their origin in English Medieval jumble pastry. They are a ball shaped cookie, rolled in powdered sugar when they are fresh from the oven, and then rolled in the powdered sugar again once they are cooled.

Cookie Ingredients

  • 1 cup softened butter or margarine
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 2 1/4 cups all purpose flour
  • 3/4 cup finely chopped walnuts
  • additional powdered sugar

Preheat oven to 350 degrees

In a large bowl combine first 6 ingredients on low speed of mixer about 1 minute. Blend well. Gradually add flour at low speed until just combined; stir in nuts. Roll dough into 1 inch balls; place about 1 inch apart on ungreased cookie sheet.

Bake at 350 F for 8-10 minutes until firm to the touch but not brown. Do not over-bake.

While warm, roll in additional powdered sugar. Cool; re-roll in powdered sugar before serving.

Since these look like little snowballs, they won’t hurt the holiday decor of your table this time of year.

Enjoy these with Russian tea, Trivial Pursuit, and friends (who don’t know as much trivia as you do).



2 thoughts on “LI Christmas – Russian Tea Cakes

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