Best 6 Russian Tea Cakes No Nuts Recipes
Russian Tea Cakes, also known as Mexican Wedding Cakes or Snowballs, are delightful bite-sized treats that are perfect for any occasion. These cookies are characterized by their delicate, crumbly texture and melt-in-your-mouth flavor. Traditionally made with nuts, this recipe offers a nut-free version that is equally delicious and perfect for those with nut allergies or preferences.
To make these Russian Tea Cakes, you'll need a handful of simple ingredients like butter, sugar, vanilla, flour, and confectioners' sugar. The dough comes together easily and is rolled into small balls before being baked until golden brown. Once cooled, the cookies are coated in a generous amount of confectioners' sugar, giving them their signature snowy appearance.
This recipe includes two variations: the classic Russian Tea Cakes and a funfetti version. The funfetti variation adds a touch of whimsy and color with the addition of rainbow sprinkles. Both versions are equally delicious and perfect for serving at parties, gatherings, or as a sweet treat to enjoy with a cup of tea or coffee.
So, preheat your oven, gather your ingredients, and let's embark on a delightful journey of baking these irresistible Russian Tea Cakes. Whether you prefer the classic version or the vibrant funfetti variation, these cookies are sure to be a hit with everyone who tries them. Happy baking!
RUSSIAN TEA CAKES
Classic, old-fashioned Christmas cookies! You'll love these buttery shortbread treats that are rolled in a blizzard of powdered sugar!
Provided by Blair Lonergan
Categories Cookies
Time 1h30m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F.
- In a large bowl, use an electric mixer to cream together butter, vanilla, almond flavoring and sugar.
- In a separate bowl, sift together flour, baking soda and salt. Add flour mixture to the butter mixture and mix to combine. It will look crumbly at first, but keep mixing until it comes together in a thick dough. Mix in walnuts.
- Shape dough into balls (about the size of golf balls). Place about 1 inch apart on parchment or silicone-lined baking sheets.
- Bake for 10-12 minutes, or just until set and firm to the touch (but not browned). Allow the cookies to cool for a few minutes, then roll the warm cookies in powdered sugar. Transfer to wire racks to cool completely. Once cool, roll the cookies in powdered sugar again.
Nutrition Facts : ServingSize 1 cookie, Calories 149 kcal, Carbohydrate 15 g, Protein 2 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 19 mg, Sodium 96 mg, Fiber 1 g, Sugar 6 g
RUSSIAN TEA CAKES
I like to present my favorite holiday cookies in a special way. I pile these fresh-baked tea cakes on pretty plates that I buy throughout the year, then wrap them with colored cellophane to give friends. —Valerie Hudson, Mason City, Iowa
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 3-1/2 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in vanilla. Combine dry ingredients; gradually add to creamed mixture. Stir in nuts. Cover and refrigerate for 1-2 hours. , Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 12-13 minutes. Roll in confectioners' sugar while still warm. Cool on wire racks.
Nutrition Facts : Calories 83 calories, Fat 6g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 49mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
RUSSIAN TEA CAKES (NO NUTS)
These are bite-size shortbread-type cookies that are so simple and so popular. They're frequently the first cookie people will eat from my Christmas cookie tray. My mom made these every year for Christmas. She'd roll the dough into balls and we got to dunk the tops in green or red sugar crystals. Now I get to continue the tradition with my sons. My sister makes these for other holidays as well and changes the sugar color accordingly. The recipe is my mom's variation on the recipe from the old Betty Crocker "Cooky Book."
Provided by ShaGun
Categories Drop Cookies
Time 20m
Yield 48 cookies, 48 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F Mix butter, sugar, and vanilla or almond extract throughly. Mix in flour and salt.
- Roll dough into 1-inch balls and dip the tops in the colored sugar crystals. Place on greased baking sheet. (Cookies don't spread.) Bake 10 minutes or until set but not brown. Cool.
RUSSIAN TEA CAKES I
This is a family recipe that's been made at Christmas time by at least 4 generations. This year will be the first for number 5!!! 'Bubba' brought it with her when she came from Lithuania. I pass it on in the true spirit of this season!
Provided by THEAUNT708
Categories World Cuisine Recipes European Eastern European Russian
Time 35m
Yield 36
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, cream butter and vanilla until smooth. Combine the 6 tablespoons confectioners' sugar and flour; stir into the butter mixture until just blended. Mix in the chopped walnuts. Roll dough into 1 inch balls, and place them 2 inches apart on an ungreased cookie sheet.
- Bake for 12 minutes in the preheated oven. When cool, roll in remaining confectioners' sugar. I also like to roll mine in the sugar a second time.
Nutrition Facts : Calories 101.6 calories, Carbohydrate 8.2 g, Cholesterol 13.6 mg, Fat 7.3 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 3.4 g, Sodium 36.6 mg, Sugar 2.5 g
RUSSIAN TEA CAKES
Provided by Food Network
Categories dessert
Time 1h10m
Yield 4 dozen cookies
Number Of Ingredients 6
Steps:
- Preheat the oven to 325 degrees F.
- Cream butter in a large mixing bowl. Add the vanilla then gradually add the 1/2 cup confectioners' sugar, beating until light and fluffy. Sift the flour, measure, then sift again with the salt. Add gradually to the butter mixture. Add the pecans and mix well.
- Shape the dough into 1-inch balls and place 2 inches apart on ungreased baking sheets. Flatten slightly using the bottom of a glass, then bake for 20 minutes, or until edges are very lightly browned. Remove the cookies from the baking sheets and roll in powdered sugar while still hot. Cool on wire racks and roll cookies again in powdered sugar before serving.
- Once they are completely cooled, cookies may be stored in airtight containers for up to 1 week.
RUSSIAN TEA CAKES
There's no feeling quite as blissful as your first bite of one of these cookies. Whether you call them Russian tea cakes, Mexican wedding cookies or snowballs, there's no denying that they're essential to bake during the Christmas season. A shortbread-like dough, studded with chopped nuts, bakes up to a texture that's beautifully sandy and tender, never dry or crumbling to bits. The classic finish for them is a roll through powdered sugar-just like dashing through the winter snow! Make this recipe and you'll be part of a legacy of bakers who have made Russian Tea Cakes one of the most anticipated treats of the season.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 48
Number Of Ingredients 7
Steps:
- Heat oven to 400°F.
- Mix butter, 1/2 cup powdered sugar and the vanilla in large bowl. Stir in flour, nuts and salt until dough holds together.
- Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet.
- Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on wire rack.
- Roll warm cookies in powdered sugar; cool on wire rack. Roll in powdered sugar again.
Nutrition Facts : Calories 75, Carbohydrate 6 g, Cholesterol 0 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 55 mg
Tips:
- Use high-quality butter for a richer flavor.
- Cream the butter and sugar together until light and fluffy for a smooth texture.
- Beat the eggs one at a time to prevent curdling.
- Fold in the dry ingredients gently to avoid overmixing.
- Chill the dough for at least 30 minutes before rolling and cutting to prevent spreading.
- Bake the cookies at a moderate temperature to ensure even cooking.
- Let the cookies cool completely before rolling in powdered sugar.
Conclusion:
Russian tea cakes are a delicious and festive treat that are perfect for any occasion. They are easy to make and can be customized to your liking. With a few simple tips, you can create perfect Russian tea cakes that everyone will enjoy.
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