Comments on: russian tea cakes

By: Cheryl

Cheryl — Sun, 06 May 2012 14:11:46 +0000

These may be my new favorite cookies! I made them and your Margarita Cookies (oh wait, those are my favorite) for a Cinco de Mayo party last night. Esta bien.

By: Kara

Kara — Thu, 12 Apr 2012 06:24:29 +0000

My family has been making russian tea cakes for as long as I can remember…the recipe out of the red marie callender’s cookbook from ages ago always makes splendid ones. Also I suggest you roll them into bite sized balls and then roll them twice in the powdered sugar… soooooo good!

By: Stacey

Stacey — Sat, 07 Apr 2012 16:49:35 +0000

I am curious to know what the outcome would be if I ground and then toasted the nuts rather than toasting then grinding… Are they toasted before the grind as a sort of insurance against burning or is there some other reason? I’ve noticed this in most recipes and it may have to try the toasting after grinding sometime just to see what happens.

By: Karen

Karen — Fri, 30 Mar 2012 20:41:39 +0000

I added a little salt, which I do to every dessert I make, and used almond meal, which I toasted in a dry skillet first. I also used whole wheat pastry flour, and the seeds from a whole vanilla bean. I hate grocery store cinnamon (cassia), but might try using Canela or true Ceylon cinnamon, if I can find it. I think either a little cayenne, or even finely ground black pepper mixed with the canela and powdered sugar would be an interesting combo.

By: Leigh

Leigh — Tue, 14 Feb 2012 03:13:34 +0000

I have always loved these cookies, but I just wanted to chime in that I made them this past Christmas with Marcona almonds, and they were INCREDIBLE!

By: Ashleigh

Ashleigh — Mon, 26 Dec 2011 06:03:31 +0000

As kids, when my mother would make these, we used to affectionately call them death balls…if you breathe in as you are taking a bite, you may choke because of the powdered sugar.

By: Ilona

Ilona — Tue, 20 Dec 2011 21:34:04 +0000

I made these last night after making the jam crescents (also from this website) – needless to say, I was relieved they were a one bowl affair with very easy assembly. I used pecans instead of hazelnuts. They turned out very well – crumbly, buttery, nutty, and with just the right amount of sweetness. This recipe is definitely a keeper! I think I’d like to try them next time with hazelnuts, and with a whole hazelnut baked right in the center.

By: kristinc

kristinc — Sun, 18 Dec 2011 04:47:00 +0000

cb @45 asked whether you can roll the dough into balls and freeze them to bake later. The answer is YES! it worked perfectly for me last year. I mixed, shaped and froze them and was able to pop a batch in the oven at a minute’s notice. I let the dough balls sit on the cookie sheet at room temp while the oven preheated — they didn’t thaw completely.

By: Autumn

Autumn — Fri, 28 Oct 2011 07:45:56 +0000

I just made these this evening, looking for something with butter but no eggs, to bring to a dinner at an apartment where I might become a subletter. No one got to taste any before I left (including me, but I’d had one right out of the oven!), but there was praise over the way they looked. I can personally attest to their addictiveness and delicious smell and taste. I chopped walnuts by hand and then ground them in a bowl with a rounded-bottom glass cup. The only complaint I have is they taste slightly–just slightly–chalky, floury. It’s not bad. I think next time I make them I’ll substitute some flour for extra nuts? Anyway, superb!

By: Neelam

Neelam — Wed, 28 Sep 2011 00:25:57 +0000

I tried these with walnuts. Absolutely delicious!!
Thanks so much for this amazing recipe. It’s super easy too.