Easy Russian Tea Cakes are a sweet delicious cookie that can be made in minutes. Use only five ingredients to make this sugary, nutty, vanilla flavored treat.
After reading the recipe title you may be asking yourself exactly what is a Russian Tea Cake? Well, these cookies are also referred to as Mexican Wedding Cookies, Danish Wedding Cookies, Snowballs, or even Butterballs. But no matter what you may have heard them called, they are delicious, rich, buttery, and double rolled in sugar for some added sweetness. For as long as I can remember these cookies have made an appearance during Christmas time and I could not pass up the chance to share them with you.
I also know that it is during the week and you are probably short on time, but you have nothing to worry about because for this recipe we will cheat a little (I won’t tell if you won’t) and use the refrigerated Pillsbury Sugar Cookie roll. These are in abundance in the grocery stores this time of year and I was even able to grab a couple Value Size rolls…they will surely not go to waste in my house.
Easy Russian Tea Cakes Ingredients:
- 1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookies
- ½ cup all-purpose flour
- ¾ cup finely chopped pecans
- ½ teaspoon vanilla extract
- ½ cup plus 1 Tablespoon powdered sugar
Preheat oven to 350ºF.
In a large bowl, break up the sugar cookie dough, then stir or knead in flour, chopped pecans, and the vanilla extract until well blended.
Shape the dough into 54 (1-inch) balls and place 1 inch apart on ungreased cookie sheets.
Bake 10 to 14 minutes or until set but not brown. Remove from cookie sheets and cool slightly on a cooling rack.
Lastly, roll the warm cookies in powdered sugar and place back on the cooling rack to completely cool and then roll them in the powdered sugar again.
Original Recipe from Pillsbury.