Russian Tea Cakes
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 48 cookies
  • 2 cup of butter, softened
  • 1 cup powdered sugar
  • 2 teaspoons vanilla bean paste
  • 4 ½ cups all purpose flour
  • ½ teaspoon salt
  • 1 cup finely chopped walnuts or pecans (we prefer pecans)
  • Topping Ideas:
  • ½ cup powdered sugar
  • ½ cup of mini chocolate chips
  • ½ cup of crushed peppermint
  • ½ cup shredded coconut
  1. Preheat oven to 365 and cream butter and powdered sugar in mixer.
  2. Add vanilla paste and mix.
  3. Add flour and salt. Add chopped nuts. Mix well.
  4. Roll into inch sized balls and place 12 balls onto cookie sheet.
  5. Bake for 8-11 minutes the cookies will rise when done, do not brown.
  6. Place on a cooling rack. Cool for 5 minutes, then roll the cookies in powdered sugar until they are fully coated.
  7. Roll in other topping selection: crushed peppermint, shredded coconut, mini chocolate chips etc.
  8. Store in tupperware with parchment paper. Keeps for 1 week.
Nuts should be finely chopped and THEN measured. Use a food processor to speed this process if desired.
Recipe by The Adventure Bite at