russian tea cakes

These Butter Snowballs are soft, melt in your mouth cookies with a dusting of powdered sugar. They are a family favorite holiday cookie recipe! Butter Snowball Cookies are a beautiful addition to your holiday cookie plates and dessert tables.

Butter Snowballs Recipe

unsalted butter (softened)

sugar

salt

vanilla extract (or almond extract)

all purpose flour

walnuts

Using an electric mixer, beat together butter and powdered sugar until creamy.

Add the salt and vanilla (or almond) extract, and beat until incorporated, scraping down the sides of the bowl as needed.

Add the flour and nuts and beat on low speed until combined.

Chill dough in the refrigerator for at least 2 hours, until easy to handle.

Preheat oven to 350 degrees F. Line baking sheets with parchment paper.

Roll dough into 1-inch balls and place on prepared baking sheets. Bake for 10-12 minutes, until lightly golden on the bottom.

Let cool for 5 minutes, then roll warm cookies in powdered sugar. Let cookies cool completely and then roll in powdered sugar a second time.

Snowball Cookies (also known as Russian Tea Cakes or Mexican Wedding Cookies) are delicate buttery pecan shortbread cookies coated in powdered sugar to look like snowballs. They melt in your mouth making them a favorite Christmas cookie recipe!

Snowball Cookies

all-purpose flour

vanilla extract

pecans

Preheat the oven to 350 degrees F. Line a large rimmed baking sheet with parchment paper.

In a large bowl using a hand electric mixer or stand mixer with paddle attachment cream the butter. Add 1/2 cup of the powdered sugar and mix until it is light and fluffy (3-5 minutes).

Add the flour, vanilla extract, salt and pecans. Beat until a dough forms, scraping the sides of the bowl.

Use a 1-tablespoon cookie scoop to scoop dough balls and place on the prepared baking sheet. NOTE: they don&#39;t need much space between them because the cookies do not spread or rise when baked.

Bake for 11-12 minutes until the bottoms just start to turn golden. Do not overbake. NOTE: the cookies will not turn color when baked. If they are golden they are over baked.

Remove from the oven and leave them on the baking sheet for 5 minutes.

If you want them really white, roll them in the sugar for a second coating once they are completely cool.

Add the remaining 1/2 cup powdered sugar to a small bowl. One by one, place a cookie on a fork and lower into the powdered sugar. Sprinkle some on top to coat. Gently shake any excess sugar back into the bowl. Place on a cooling wire rack. Repeat for the remaining cookies.

When the cookies are fully cooled, roll them in the powdered sugar for a second coating.

These Russian Tea Cakes are a holiday favorite cookie recipe that melt in your mouth! 

Russian Tea Cakes

butter, room temperature

sugar, divided

Preheat oven to 375°F. Line a baking sheet with parchment paper and set aside.

In the bowl of your stand mixer fitted with the paddle attachment mix together the butter, 1 cup of powdered sugar, salt, and vanilla until smooth, scraping the sides of the bowl as necessary.

Turn the mixer to low and add in the flour mixing until the mixture holds together. Stir in the nuts.

Using a small (1- tablespoon) cookie scoop portion out the dough and roll into 1- inch balls.

Place the balls onto the prepared baking sheet and bake for 10-12 minutes until completely set and lightly browned on the bottom.

Allow the cookies to cool on the baking sheet for 2-3 minutes, until they are cool enough to handle, but still warm.

Place the remaining cup of powdered sugar into a bowl and roll each warm cookie in the powered sugar to coat. Transfer to a wire rack to cool completely.

Russian tea cakes are buttery, tender, and studded with walnuts. These snowball cookies are easy to make, keep well, and are perfect for your Christmas Cookie Platter.

Russian Tea Cakes Recipe

unsalted butter (or 16 tbsp, at room temperature)

confectioners sugar (powdered sugar, plus 2 cups more for rolling cookies)

tsp vanilla extract

Preheat the oven to 400°F. Line a rimmed baking sheet with parchment or silicone liner.

Toast nuts on a dry skillet over medium heat for 5 minutes, tossing frequently until fragrant and lightly golden.

Quick Prep:

In a large bowl, using an electric hand mixer, cream together butter, 1/2 cup of powdered sugar, and 1 tsp of vanilla, until smooth.

Add flour and salt and continue mixing until no streaks of flour remain. The mixture will be lumpy. Use a firm spatula to fold in the nuts until evenly incorporated.

Use a firm spatula to fold in the chopped nuts until evenly incorporated.

Shape the dough into 1-inch balls (using a small cookie scoop to portion the dough makes the process easy) and place them on a clean baking sheet at least 1-inch apart. Bake at 400˚F for 12 to 15 minutes, or until the edges are golden at the base.

Fill a bowl with 1 cup powdered sugar and roll the cookie balls in it while they are still very warm then transfer to a platter to cool completely.

Once cookies are at room temperature, roll them in more powdered sugar to get perfect little snowballs. Cookies may be stored up to 1 week in an airtight container.

How to Make Russian Tea Cakes:

A delicious melt in your mouth cookie filled with lots of chopped nuts and rolled in powdered sugar.

butter (room temperature, 226 grams)

confectioners sugar (Plus 1/2 cup for rolling)

vanilla

flour (300 grams)

walnuts (toasted and finely chopped)

tsp salt

Preheat to 350F degrees. Toast walnuts for about 10 minutes on a baking sheet moving around after five minutes to all the nuts toast evenly. Set oven to 375F after toasting. Allow nuts to cool then chop finely.

Cream the butter in a stand mixer. Add salt and vanilla, then add powdered sugar mixing until light and fluffy.

Add in chopped walnuts, then add the flour gradually until incorporated into a dough. Scrape the bowl down and mix in any bits of flour or butter with your spatula.

Roll dough into 1.5 inch balls using the palms of your clean hands. Place on parchment-lined baking sheet.

Bake at 375F for about 10-12 minutes or until cookies are a very light golden brown on the bottom. While cookies are baking place about 1/2 cup of powdered sugar in a bowl and set aside.

Allow to cool for a minute or until JUST cool enough to handle. Roll in the powdered sugar and set aside.

Sift a bit more confectioners&#x27; sugar over the cookies then serve.

https://www.youtube.com/watch?v=QA0CcTiEMsg

These delicious Russian Tea Cakes are a classic, easy to make holiday cookie filled with walnuts and coated in powdered sugar. Popular around the world with many different names, these Christmas cookies are an easy treat you can make in about 20 minutes.

RECIPE: https://preppykitchen.com/russian-tea-cakes/

Russian tea cakes are simple buttery cookies packed with chopped nuts for a great crunch and depth of flavor. The cookies are not super-sweet so the powdered sugar on the outside actually provides the perfect balance. They are called MANY names around the world, let me know what you call them in the comments!

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Grain-free Russian Tea Cakes or Mexican Wedding Cakes are a buttery Christmas cookie

Paleo Russian Tea Cakes

(2 sticks) grass-fed butter, softened

maple syrup

tsp pure vanilla extract

almond flour

tapioca flour

raw walnuts, finely chopped

tsp sea salt

sugar-free confectioners sugar, sugar

Add all ingredients for the tea cakes to...

Add all ingredients for the tea cakes to a stand mixer, and beat on medium speed until well-combined. Refrigerate cookie dough for 2 hours.

Form balls out of the cookie dough, about...

Form balls out of the cookie dough, about 1 to 1.5 inches in diameter and place on a parchment-lined baking sheet. Place tray of dough balls in the freezer and freeze for 15 minutes.

When you’re ready to bake, preheat the oven...

When you’re ready to bake, preheat the oven to 350 degrees F.

Add the sweetener of choice (for rolling) in...

Add the sweetener of choice (for rolling) in a bowl and roll each ball of dough in the sweetener. Place the balls back onto the parchment-lined baking sheet. Bake 12 to 15 minutes, just until cookies begin turning slightly golden-brown.

Russian tea cakes are a classic holiday treat! A melt in your mouth buttery cookie filled with pecans that&#039;s made in one bowl and with just 5 ingredients.

(2 sticks. 226 g) unsalted butter

(300 g) powdered (or confectioners) sugar (*divided)

(270 g) all purpose flour

(115 g) finely chopped toasted pecans (*see note)

Prep oven and pans. Position a rack in the center of your oven and preheat oven to 400°F (205°C). Line a rimmed baking sheet with parchment paper (or you can use a silicone baking mat).

Cream butter, sugar and vanilla. In a large mixing bowl with an electric mixer (I prefer my stand mixer with paddle attachment but a hand mixer will also work) cream together on medium speed, the butter, 2/3 cup powdered sugar, and vanilla until light and fluffy, about 2 to 3 minutes.  Stir in flour, nuts, and salt until a soft dough forms.

Add remaining ingredients. On low speed, stir in flour, nuts, and salt until a soft dough forms. Dough will be very stiff.

Scoop cookies. Using a small cookie scoop, or two spoons shape dough into 1 inch balls. (I like to scoop the dough then roll into a ball with my hands to smooth).  Place about 1 inch apart on an ungreased cookie sheet.

Bake cookies. Bake in the preheated 400°F oven for about 10-12 minutes until set on edges but not brown. Remove the oven and allow to cool slightly on cookie sheet before removing to a wire cooling rack. Cool slightly on a wire rack.

Roll in powdered sugar. Place remaining 2 cups of powdered sugar into a bowl. Roll warm cookies in powdered sugar. Cool completely , then roll again in powdered sugar when cool.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1665421277/dce0njrnozqtbymtwesw.mp4

These Russian tea cake cookies are classic Christmas cookie favorite of my childhood. You may also know these as Mexican Wedding cookies or Snowball cookies. These cookies are buttery delicious and quick to make. This Russian Tea Cakes recipe are made in one bowl, with 6 ingredients, and are ready in 30 minutes or less.

They are a perfect combination of buttery goodness with pecans, shaped into small balls.  Bake them at a low temperature and then roll in confectioner’s sugar.  They have a buttery texture filled with pecans that is not too sweet.  The baked puffs are covered with confectioner’s sugar making a wonderful indulgence for your taste buds in a tiny package.  Pecan puffs are also called Mexican wedding cookies, Russian tea cakes, snowball cookies and our favorite Christmas cookie!

Pecan Puffs - The tastiest melt-in-your-mouth cookie you'll ever eat!

Butter

TBLS Sugar

Vanilla

Cup Chopped Pecans

Cup CAKE flour (like SwansDown® brand) (Like SwansDown® brand)

lb. box 1 (1 lb.) box confectioners sugar

Cream

Cream butter in a mixing bowl with mixer until soft. (It creams easier if you let the butter set out at room temperature until it is soft.)

Blend

Stir

Combine

Combine all ingredients by hand and form a large dough ball.

Form

Pinch off small pieces of dough and form into 1 inch balls. It should make about 20.

Bake

Bake on a well greased cookie sheet in a 300° oven (middle rack) for 45 minutes until very lightly browned.

Remove

Coat

When warm enough to handle, roll each ball in confectioners sugar in a bowl. Roll them twice for a thicker coating.

Buttery, nutty, melt-in-your-mouth &quot;Biscotti di Nozze&quot; is a global favorite, known by various names in different cultures. These delightful powdered sugar snowballs are treats you can enjoy year-round, but especially during the holidays.

ITALIAN WEDDING COOKIES

unsalted butter (room temperature)

confectioners’ sugar

flour

kosher salt

Preheat oven to 400℉.

Mix thoroughly the soft butter, the 1/2 cup confectioners’ sugar, and the vanilla.

Sift together the salt and flour and work into the butter mixture.

Add in the finely chopped toasted pecans. Mix until the dough holds together.

Shape the dough into 1-inch balls and place them on an ungreased baking sheet or a parchment-lined one.

Bake for 10 to 12 minutes or until the cookie is set but not brown.

Roll the cookies in confectioners’ sugar while still warm.

Cool. Roll in sugar again.

There’s no feeling quite as blissful as biting into a Russian Tea Cake. This classic cookie is irresistibly nutty and buttery, but it's the dusting of powdered sugar that makes it so magical—it seems to burst with flavor when you bite into it. If you don’t have powdered sugar all over your face, you’re not doing it right! 

Russian Tea Cakes are made the world over and called by a variety of names, including Mexican wedding cookies, Austrian kipferin, butterballs and snowballs. Whatever you call them, there’s no denying they’re a must-bake during the holiday season.

This recipe for Russian Tea Cakes is essentially a buttery shortbread-like dough studded with chopped nuts. It bakes up with a texture that’s wonderfully tender—never dry or crumbling to bits. The classic finish is a roll through powdered sugar while they’re still warm, so it clings to the cookies. Once they’ve cooled, you can dredge them through the powdered sugar a second time, giving them a nice wintry snow covering.

Tea cakes make a wonderful treat for holiday visitors: invite your neighbors and friends in, make a pot of your favorite tea and settle in for a cozy conversation in front of the fire. You’ll definitely want to include them on this year’s cookie trays!

Russian Tea Cakes 

butter, softened

Gold Medal™ all-purpose flour

nuts

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.

https://www.bettycrocker.com/videos/russian-tea-cakes

Laced with pecans and rolled in powdered sugar, these sweet little cookies are one of Bettys favorites at Christmas time. In this video,youll learn how to make traditional Russian Tea Cakes (also called Mexican wedding cakes, Italian wedding cookies, polvorones, snowballs, etc.). This simple, rustic style of shortbread cookie has so many names because it is made all over the world to celebrate holidays and weddings. Its like a globe-trotter in cookie form, and youll understand why after you take that first crumbly, buttery bite.

Top 10 russian tea cakes recipes from across the web

The most viewed russian tea cakes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Top 10 russian tea cakes recipes from across the web

The most viewed russian tea cakes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Butter Snowballs Recipe

Snowball Cookies

Russian Tea Cakes

Russian Tea Cakes Recipe

Russian Tea Cakes

Paleo Russian Tea Cakes

Russian Tea Cakes

Pecan Puffs - The tastiest melt-in-...

ITALIAN WEDDING COOKIES

Russian Tea Cakes

The most viewed russian tea cakes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine