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Close up view of Russian tea cakes on wire rack in rows.
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4.60 from 5 votes

Russian Tea Cakes Recipe

This Russian Tea Cakes Recipe creates melt in your mouth buttery cookies that have pecans and are rolled in powdered sugar. A classic holiday cookie to share with everyone you love!
Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 10 minutes
Plus Cooling: 5 minutes
Servings: 48 cookies
Author: Heather

Ingredients

Instructions

  • Preheat oven to 400°F and line 2 cookie sheets with parchment paper.
  • In a stand mixer or with hand beaters, cream together the butter, ½ cup powdered sugar and vanilla extract until creamy.
  • Add flour and pecans, mix on low until the dough starts to form and stick together. It can take a few minutes.
  • Using a small cookie scoop or tablespoon, scoop dough and place 1 inch apart on cookie sheets.
  • Roll the scoops into smooth balls.
  • Bake cookies for 10-12 minutes until cookies are set and the bottoms are golden brown. Tops should not be browned.
  • Let cookies cool on pan for 5 minutes, then roll in powdered sugar and set on wire rack or cooled sheet pan.
  • Let cookies cool completely and then roll in powdered sugar again.

Nutrition

Serving: 1cookie | Calories: 81kcal | Carbohydrates: 8g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 34mg | Potassium: 14mg | Fiber: 1g | Sugar: 4g | Vitamin A: 119IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg
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