Russian Tea Cakes

by Stacy

Merry Christmas, everyone!

Merry Christmas 2012

Merry Christmas to those who celebrate it, and peace, joy, and happiness even if you don’t!

I hope your holiday season has been filled with friends, family, and festivities.

Our Christmas was a little different this year.

  • Instead of caroling with my family around the piano, I had Thai food with friends while my husband worked.
  • I tried making caramel rolls for Christmas Day like my mom, but my dough didn’t rise fast enough (cold kitchen or old yeast).
  • We mailed all our gifts early and opened the few we had early since my hubby had to work.

Next year (whether we spend the holidays in California or the Midwest) will be different anyway.

33 weeks!

(Mmm, grainy cell phone photo!)

Countdown to Baby: T-minus 7 weeks — my sister and I were both born after our due dates, so I’m not banking on an early arrival.

To help get in the Christmas spirit (and warm up the house), I asked my husband what type of cookies he would like. His first choice is always Russian tea cakes, a.k.a. Mexican wedding cookies, snowballs, and several other variations.

Last time I made them I was informed they were not the same as his mother’s (she didn’t have the right recipe with her). This time he was informed that if he didn’t like this version (from the correct recipe), I wasn’t making them again.


Whether or not that ultimatum influenced his opinion I don’t know, but he declared them “Good.” I’m making him a second batch today – then I’m putting my feet up and reading magazines.

What’s your favorite holiday tradition? Or what food puts you in the holiday spirit? My mom’s gingersnap recipe makes the house smell like Christmas to me.

print recipe
Russian Tea Cakes
A crumbly pecan base shrouded in sweet powdered sugar. Don’t try to sneak a taste – the powder gives it away every time.

I’ve used up to half whole wheat flour. The sandy texture of the cookies lend themselves well to whole grains.

  • 1 cup (2 sticks) butter, softened
  • 4 tablespoons granulated sugar
  • 2 teaspoons vanilla extract
  • 2 cups flour
  • 1/4 teaspoon salt
  • 1 cup finely chopped pecans
  • 1/2 cup powdered sugar
1.) Preheat oven to 325F. 2.) Cream together butter, sugar, and vanilla until fluffy. 3.) Stir in flour and salt. Mix in pecans until evenly distributed. 4.) Roll dough into marble-sized balls. Place on cookie sheet about an inch apart. Bake at 325F for about 25 minutes or until golden.5.) Roll warm cookies in powered sugar, then cool on a wire rack. Store in an airtight container.

Prep time: Cook time: Total time: Yield: about 4 dozen cookies

{ 8 comments… read them below or add one }

petit4chocolatier December 26, 2012 at 2:24 pm

Love Russian tea cakes; look delicious :)
petit4chocolatier recently posted..Peanut Butter Cut-Out Cookies and Sugar Cut-Out CookiesMy Profile


Stacy December 26, 2012 at 3:31 pm

Thank you!


Sarah December 26, 2012 at 3:23 pm

Haha! I laughed out loud, and then read out loud to everyone here, the two paragraphs including your ultimatum. I approve. 😉 I made these cookies for the first time last year and really enjoyed them. Sad I didn’t think to make any this year. Maybe tomorrow.


Stacy December 26, 2012 at 3:32 pm

Haha, thank you for the validation. 😉


Laura Plumb December 27, 2012 at 8:54 am

Thanks, Stacy. These look wonderful. Glad you got the “good.” Your website is a treasure. Thanks for your wisdom and dedication to wellness!


Stacy December 28, 2012 at 2:13 pm

Thank you so much, Laura! You made my day. =)


Brandon @ Kitchen Konfidence December 27, 2012 at 6:28 pm

Russian Tea Cakes are one of my favorite cookies. Once I start eating them, I can’t stop :)!
Brandon @ Kitchen Konfidence recently posted..Whole Wheat Skillet CookieMy Profile


Stacy December 28, 2012 at 2:15 pm

I’m like that with gingersnaps, and then the roof of my mouth gets sore from the sugar coating. These I like, but I’m better at pacing myself. =)


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