Recipe: Russian Tea Cakes
This is a family recipe for nut-filled shortbread cookies covered in powdered sugar.
Russian Tea Cakes:
1 cup (250g) butter
1/2 cup (70g) powdered sugar
1 tsp vanilla extract or 1 tbsp vanilla sugar
2 1/4 cups (290g) flour
1/4 tsp salt
3/4 cup (75g) chopped nuts
more powdered sugar for the outside
Cream butter. Add powdered sugar, vanilla, flour, salt and nuts and mix or stir together. The mixture should resemble coarse crumbs. Press the dough together and roll into balls. Place on lined baking sheet. Bake at 350°F or 180°C for 12-15 minutes. Toss in powdered sugar while still hot using a fork. Toss in powdered sugar again.
Visit our website for my whole cake gallery!
Patreon:
Facebook:
Instagram:
Subscribe for a new cake every week. Leave a comment if you want to see something specific and we'll do our best to make it happen.
Für die deutsche Version, hier klicken:
Chocolate Snowballs Cookies Recipe - Russian Tea Cakes or Mexican Wedding Cookies
Chocolate Snowball Cookies or Russian Tea Cakes Recipe – Rich, buttery, delicate and delicious chocolate shortbread cookies that melt in your mouth. These are perfect for the holidays!
DETAILED RECIPE:
If you love this video, don't forget to like, comment, share, subscribe and click the bell icon for more delicious recipes:
STAY CONNECTED
» Website:
» Instagram:
» Facebook:
» Pinterest:
» Twitter:
» Email: toindiancuisine@gmail.com
Russian Tea Cakes! NO NEED TO REFRIGERATE THE DOUGH! So fast and easy!! Yummy!!!!
Welcome back! Today, we are making the super easy, fast, and delicious Russian Tea Cakes!! Mmmm they are so yummy! They are often referred to by the names Snowballs, Mexican Wedding Cakes, Mexican Wedding Cookies, Swedish Wedding Cookies, Austrian Kipferin, Butterballs, and many others I'm sure. My family has always known them as Russian Tea Cakes ever since I've found this recipe in a Betty Crocker Cookbook way back in the 1980's. What we can all agree on is that they are DELICIOUS! There is no way you can eat just one! Many recipes vary slightly, but I will stick with my tried and true Betty Crocker recipe. Also, thank you to Annabell, and my Tia Ruby for the donations I get to use on the show.
2 Corinthians 13:14–May the GRACE of the LORD JESUS CHRIST and the LOVE of GOD and the Fellowship of the Holy Spirit be with YOu all.
Donations to MARIA'S KITCHEN Presents:
Cash App: $akerockstar
PayPal:
Ingredients:
Real butter Challenge Butter 1 cup (Softened)
Confectioners Powdered sugar 1/2 cup
1 TBSP. Water
1 tsp. Real vanilla (Nielsen.Massey) Madagascar Vanilla Bourbon PURE vanilla extract is the one I used????????
2 Cups Flour all- purpose
3/4 cup chopped finely Pecans or walnuts
1 cup Powdered sugar
Directions:
Preheat oven to 325 degrees. Beat softened butter with mixer on medium- high speed for 30 seconds. Next ADD 1/2 cup Powdered sugar. Beat till combined. Beat in 1 TBSP water and vanilla until combined scraping sides. Beat as much flour in as you can with mixer.Stir in the 3/4 cup pecans or NUT of your choice. Shape dough into 1inch balls and place on UNGREASED cookie sheet. Place them about 1inch apart. Bake 15 minutes until BOTTOMS are light brown. Cool a few minutes then ROLL them into the 1 cup of Powdered sugar. Makes about 48 cookies ????????????share with friends and family let me know how they come out.
#RussianTeaCakes #norefridgerateRussianTeaCakes #thebestRussianTeaCakes #snowballs #mexicanweddingcakes #mexicanweddingcookies #swedishweddingcookies #austriankipferin #butterballs #easyRussianTeaCakes #fastandeasyRussianTeaCakes #MARIASKITCHENPresents #inauguration
Russian Tea Cakes Recipe
GET THE FULL RECIPE HERE:
________________________________________________________
FOLLOW ME ON SOCIAL MEDIA!
Official Website -
Instagram -
Facebook -
Pinterest -
_______________________________________________________
If you would like to receive free recipes from my channel, please click below to subscribe!
________________________________________________________
MUSIC by:
Russian Tea Cakes
Russian Tea Cakes – Deliciously soft, buttery, melt-in-your-mouth cookies that are coated in icing sugar. They pair perfectly with a hot cup of tea or coffee!
FULL PRINTABLE RECIPE:
INGREDIENTS:
1 cup unsalted butter, 226g, partly melted
1 teaspoon vanilla extract
1/2 cup icing/powdered sugar, 62g, plus extra for rolling
2 and 1/2 cups plain/all-purpose flour, 312g
1/4 teaspoon salt
3/4 cup chopped nuts, 95g
CONNECT WITH ME!
Blog:
Facebook:
Twitter:
Instagram:
Pinterest:
Russian Tea Cakes
These cookies usually show up at Christmas time, but they are so easy and so tasty, they deserve to be served year-round.
Russian Tea Cakes
1 cup butter, very soft
½ cup powdered sugar
1 teaspoon vanilla
¼ teaspoon kosher salt
¾ cup chopped nuts
2¼ cups all purpose flour
additional powdered sugar
Preheat oven to 400°F. Cream the butter and powdered sugar. Add vanilla and salt, creaming to combine. Add the nuts and mix to combine. Add the flour, a cup at a time mixing to combine, but do not overmix.
Using a 2 teaspoon disher (#60, found on the sweep arm), scoop cookies onto a parchment covered baking sheet. Lightly roll cookies into a ball. Place cookies about an inch apart on the sheet—they don’t spread when baking. Bake cookies for 10-12 minutes. The cookies should be set, but not brown.
Remove from the oven and let the cookies cool for a few minutes. Coat the hot cookies in powdered sugar. Let the coated cookies sit until completely cool and coat again, with a second layer of powdered sugar.