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Mom’s Russian Tea Cakes

This was the first thing my Mom let me make as a kid. I remember standing on a chair at the counter beside her when I was four or five years old as she showed me how to mix these little tea cakes up and bake them. I loved rolling them in the powdered sugar almost as much as I enjoyed eating them.

Course Dessert
Cuisine American
Keyword holiday, Russian tea cakes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 15 cookies
Author Chef Alli

Ingredients

  • 1/2 cup unsalted butter, softened at room temperature
  • 1/4 cup powdered sugar
  • 1 Tbs. honey
  • pinch of salt
  • 1/2 tsp. pure vanilla extract
  • 1 cup plus 2 Tbs. flour
  • more powdered sugar for rolling the tea cakes in, before and after baking

Instructions

  1. Preheat oven to 350 degrees F.
  2. In a large mixing bowl, combine the margarine and powdered sugar with the honey, salt, and vanilla. Stir in the flour, working until the ingredients come together to make a soft dough.
  3. Portion the dough into 1” balls, rolling each one in powdered sugar and placing them onto a greased cookie sheet, about 2” apart.
  4. Bake tea cakes, uncovered, on the center oven rack for 12-14 minutes, until the bottom of each tea cake is nicely browned.
  5. Remove the tea cakes from the oven, letting them rest on the baking sheet for a few minutes; roll each tea cake in powdered sugar once more while still warm, then place them onto a cooling rack until fully cooked.
  6. Store tea cakes in an airtight container for up to a week, or freeze for up to 6 months. Dough freezes well, too.
  7. Makes 12-15 tea cakes, depending on the size of the balls....and how much of the dough you “sample”.

Recipe Notes

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