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Easiest Way to Make Yummy Russian Walnut Tea Cookies

Russian Walnut Tea Cookies. In a medium bowl, cream butter and vanilla until smooth. The look of a freshly baked Russian tea cake with some powdered sugar on the top like a dust from a fresh bout of snow and a surprise crunchy inside with. Oreshki are Russian walnut shaped cookies, made by cooking them in a special skillet.

Russian Walnut Tea Cookies These cookies are so simple to make and use basic ingredients and are a staple in my holiday goody containers. Slowly add flour and salt to butter mixture, and mix until incorporated. 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. You can cook Russian Walnut Tea Cookies using 7 ingredients and 9 steps. Here is how you cook it.

Ingredients of Russian Walnut Tea Cookies

  1. Prepare 1 1/2 cups of walnuts.
  2. You need 1 cup of butter, room temperature.
  3. Prepare 2 1/2 cup of flour.
  4. Prepare 1/2 cup of sugar.
  5. Prepare 1/2 tsp of salt.
  6. Prepare 1 tsp of cinnamon.
  7. It's of some powered sugar for rolling.

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. Russian Tea Cookies, Russian Cakes, Russian Desserts, Russian Recipes, Russia Food, No Bake Desserts, Dessert Recipes, Milk Dessert I remember them bringing these cookies over to us for Christmas and we STILL talk about how GOOD they were. These Russian Tea Cakes are a classic holiday cookie. They look like little snowballs and are filled with walnuts.

Russian Walnut Tea Cookies step by step

  1. Preheat over to 350 degrees F.
  2. Grind nuts to a coarse meal in a food processor.
  3. Beat butter and sugar with a mixer on high until light and fluffy.
  4. Gradually add flour to butter and sugar mixture.
  5. Add cinnamon, salt, and nuts then mix thoroughly. The dough should be crumbly but hold together when rolled in your hands..
  6. Form dough in 3/4 inch balls and place 1 inch apart on cookie sheets.
  7. Bake for about 15 minutes. Finished cookies should look raw on top, but have lightly browned undersides. Carefully lift one with a spatula to check..
  8. Remove from oven and cool for 5 minutes.
  9. Roll each cookie in powered sugar.

This recipe was slightly modified from a recipe shared with me by Tanya, a friend from church. I added more walnuts and subbed half the flour with whole wheat. Russian Tea Cakes, or Mexican Wedding Cookies, have long been a favorite--especially during the holiday season. Many families make these each year and some shape them into crescents. Some families call them moon cookies but they're still the same famous tea cake.