Russian Tea Cookies

Posted by on Sunday, December 22nd, 2019

IMG_0812Since adopting 3 Ukrainian siblings this year, I have been researching Ukrainian and Russian recipes to add to our meal rotation.  They are more likely to enjoy their native foods than American food. I agree. Ukrainian food is healthier and most often tastes better than the standard American foods we are accustomed to.  I was delighted to learn that my mother’s Pecan Sandie Cookie recipe is identical to Russian Tea Cookies! The kids liked these a lot! They are so pretty and festive. And they are pecfect for a Santa tray.

  • 2 sticks soft butter
  • 1/2 cup powdered sugar
  • 1 Tablespoon vanilla
  • 2 cups all purpose flour
  • 1/4 teaspoon salt
  • approximately 1 1/2 – 2 cups powdered sugar for dusting the cookies after baking
  • 1 cup finely chopped pecans (optional)

Beat butter on medium speed for 2 minutes until light and fluffy. Add the half cup sugar and mix another minute. Add the vanilla and mix.  Add the flour 1/2 cup at a time, mixing after each addition.  Add the pecans. Remove dough from bowl and form dough into a round ball. Chill the dough for 2 hours.  Preheat oven to 350 degrees.  Remove chilled dough from refrigerator.  I used a 1 oz cookie dough scoop to form cookie balls, finishing each ball by rolling the dough between palms of my hands. Place cookie balls on parchment lined baking sheet.  Bake at 350 degrees approximately 16-18 minutes, or until balls begin turn slightly golden.  Remove cookies from oven and immediately begin rolling each ball in a bowl of powdered sugar, fully coating each cookie.  Cookies are best when fresh, and can be stored in plastic bags or closed containers for a couple of days.

I could not work well with the chilled dough and ended up allowing it set out and return to nearly room temperature. Then I could easily form the balls. Also our kids do not like pecans. I divided the dough in half, and added pecans to half the dough and proceeded to bake half with pecans and half without the pecans.  Both varieties were very tasty.



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