Delicious Russian Tea Cakes

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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! Russian tea cakes also freeze well. As with cake balls, you’ll want to freeze them in a sealed container. Separate them with wax paper to keep them from clumping together!

 

 

 

Delicious Russian Tea Cakes

Ingredients:

  • 1 cup butter
  • 1 teaspoon vanilla extract
  • 6 tablespoons confectioners’ sugar
  • 2 cups all-purpose flour
  • 1 cup chopped walnuts
  • ⅓ cup confectioners’ sugar for decoration

 

 

Directions:

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.

 

 

 

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