You don’t need a holiday or special occasion to make a batch of delicious Russian Tea Cakes.
I’ve always thought it funny that these delectable little cookies were called Russian tea cakes. After all, they are cookies. I guess it’s the delicate, crumbly, cake-like texture inside that makes them “cakes.” And, since tea cakes are typically small, that works. I feel relaxed right now just thinking about sitting down at night with a relaxing cup of tea and a couple of these little powdered delicacies. They have a buttery, sweet, and nutty taste with the most incredible texture. They melt in your mouth! Be careful when eating them because that powdered sugar goes everywhere!
One of the things I love most about these cookies is that they require only six ingredients. If you don’t have almond extract, no worries. You can simply increase the amount of vanilla extract. And you don’t even need any eggs! I’ve made these little cakes with gluten-free all-purpose flour, and they’ve turned out equally delicious. If I’m making them to share with others, I find it easy to split the recipe in half, making one half with regular flour and the other half with gluten-free flour. That way, everyone can enjoy them together, and I don’t have to make two complete batches.
One cookie, many names!
Russian tea cakes are a curious delicacy, known by many different names. Their history is unclear, as some sources attribute them to Eastern Europe, including Lithuania. It is said that they were served during tea ceremonies in 18th-century Russia. However, they are also known as Mexican wedding cakes, Italian wedding cookies, snowball cookies, and butterballs.
They supposedly received their name of “tea cakes” because they were frequently served with tea. European nuns were rumoured to have brought them to Mexico, which is how they became the popular wedding cookies or “cakes” known today. It is easy to understand how they are called snowballs by some people, as that is how they look, covered with all that sweet, powdered sugar. The butterball terminology is also evident due to their buttery taste. Whatever you call them, one thing is clear. These little cakes/cookies are absolutely irresistible.
How do I store leftovers?
After cooling, store Russian tea cakes at room temperature in a shallow, airtight container for up to 1 week. If you want to freeze them, omit rolling the baked cakes in powdered sugar. Place them on a baking sheet covered with parchment paper and freeze them for a few hours. Transfer the frozen cakes to a freezer-safe container or zippered bag and store them in the freezer for up to 3 months. Defrost them overnight in the refrigerator, then roll them in powdered sugar before serving.
Serving suggestions
These Russian tea cakes are perfect when planning an elegant brunch, bridal or baby shower, or afternoon tea. Serve them with a variety of regular, green, and herbal teas, and this Fruit Smoothie Recipe. Set out platters of Veggie And Herb Cheese Tea Sandwiches, Spicy Deviled Eggs, and fresh vegetables with Blue Cheese Dip. Add a bowl of Spinach Pasta Salad to complete the meal. Additional sweet options can include Orange Rolls, Fruit Skewers, Lemon Blueberry Scones, and Eggless Brownies.
Russian Tea Cakes
Ingredients
- 1 cup salted butter softened
- 3/4 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
- 6 tablespoons powdered sugar plus extra for rolling
- 1 cup finely chopped walnuts
Instructions
- Preheat your oven to 350°F. In a medium bowl, beat the softened butter, vanilla extract, and almond extract with an electric mixer for 2-3 minutes until smooth and fluffy.
- In a separate bowl, whisk together the all-purpose flour and powdered sugar. Gradually add the dry ingredients to the butter mixture and stir until just blended.
- Fold in the finely chopped walnuts. Roll small scoops of dough between your hands to form 1-inch balls, placing them about 2 inches apart on an ungreased baking sheet.
- Bake the cookies for about 10-15 minutes, or until the edges start to turn a light golden color. Remove from the oven and let them cool on the baking sheet for 15 minutes. Once cool, roll each cookie in extra powdered sugar until well coated, and serve.
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