Do you mean Russian tea cakes (the cookies)? If so, here’s a quick, clear explanation and a classic recipe 😊
(They’re also called Mexican wedding cookies or snowball cookies—no tea and no onions involved.)
What they are
- Small, buttery, crumbly cookies
- Made with butter, powdered sugar, flour, and nuts
- Rolled in powdered sugar while warm, so they look like little snowballs
Classic Russian Tea Cake Recipe
Ingredients
- 1 cup (225 g) unsalted butter, softened
- ½ cup powdered sugar (plus extra for rolling)
- 1 tsp vanilla extract
- 2¼ cups all-purpose flour
- ¼ tsp salt
- ¾ cup finely chopped nuts (walnuts or pecans are traditional)
Instructions
- Heat oven to 350°F (175°C).
- Cream butter and powdered sugar until light and fluffy.
- Mix in vanilla.
- Add flour, salt, and nuts; mix until a soft dough forms.
- Roll into 1-inch balls and place on a baking sheet.
- Bake 12–15 minutes until set but not browned.
- While still warm, roll cookies in powdered sugar.
- Let cool, then roll in powdered sugar again.
Tips
- Don’t overbake—these should stay pale.
- Finely chopped nuts give the best texture.
- They store well and taste even better the next day.
If you meant something different by “Russian tea cake” (some people mean a tea drink or another dessert), tell me and I’ll adjust 👍
