Date Pecan Balls Russian Tea Cakes Recipes

RUSSIAN TEA CAKES I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream butter and vanilla until smooth. Combine the 6 tablespoons confectioners' sugar and flour; stir into the butter mixture until just blended. Mix in the chopped walnuts. Roll dough into 1 inch balls, and place them 2 inches apart on an ungreased cookie sheet.
• Bake for 12 minutes in the preheated oven. When cool, roll in remaining confectioners' sugar. I also like to roll mine in the sugar a second time.

DATE-PECAN BALLS

Steps:

• Cream butter with sugar in large bowl.
• Mix in vanilla.
• Stir in flour and spices.
• Add pecans and dates and mix thoroughly.
• Shape into walnut-size balls.
• Transfer to wax paper lined tray.
• Freeze 15 minutes or refrigerate overnight.
• Preheat oven to 350 degrees F.
• Grease baking sheets.
• Arrange cookies, spacing 1 inch apart.
• Bake until golden, 15-20 minutes.
• Roll in icing sugar.
• Let cool slightly.
• Roll in icing sugar again.
• Store in airtight container.

DATE PECAN BALLS (RUSSIAN TEA CAKES)

Steps:

• Cream butter and sugar. Add vanilla and mix. Add flour and mix. Blend in pecans and dates. Roll by teaspoon size into balls. Refrigerate 1-2 hours. Bake in a 350 degree oven on a greased cookie sheet for 20 minutes. WATCH! Remove from pan and roll in powdered sugar. Sprinkle again with powdered sugar after cookies have cooled.

RUSSIAN TEA CAKES

Steps:

• Cream butter and confectioners' sugar together
• Mix in almond extract
• Add remaining ingredients and mix well
• Chill dough until firm enough to handle
• Preheat oven to 350 degrees
• Using your fingers, shape dough into 1 inch balls and place on ungreased cookie sheet
• Bake for 15 - 18 minutes or until light brown on the bottom
• While cookies are still warm, roll in powdered sugar

RUSSIAN TEA CAKES

Steps:

• Heat oven to 400°F.
• Mix butter, 1/2 cup powdered sugar and the vanilla in large bowl. Stir in flour, nuts and salt until dough holds together.
• Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet.
• Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on wire rack.
• Roll warm cookies in powdered sugar; cool on wire rack. Roll in powdered sugar again.

FAVOURITE MEXICAN WEDDING CAKES - PECAN COOKIE BALLS!

Steps:

• Preheat oven to 350°F Beat butter in large bowl with electric mixer on medium speed until light and fluffy. Add the confectioners sugar, vanilla, nutmeg and salt; beat until well blended. Stir in flour and pecans.
• Shape into 1-inch balls. Place 1 inch apart on ungreased baking sheets.
• Bake 15 minutes. Remove from baking sheets. Immediately roll hot cookies in the confectioners sugar. Place sugared cookies on wire racks to cool.
• When cool, roll again in sugar at least once but I like to do it twice for a better finish.

DATE PECAN TEA BREAD

Steps:

• Place dates in a large bowl. Combine boiling water and baking soda; pour over dates. In a small bowl, combine the flour, cloves, cinnamon, ginger and nutmeg; set aside. , In another large bowl, beat butter and sugar until crumbly. Beat in egg and vanilla. Add flour mixture alternately with date mixture. Stir in pecans. , Pour into a greased and floured 9x5-in. loaf pan. Bake at 350° for 65-75 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to wire rack to cool completely. , In a small bowl, combine spread ingredients. Cover and refrigerate for 1 hour. Serve with bread.

BEST RUSSIAN TEA CAKES EVER

Steps:

• Cream the butter and sugar.
• Add vanilla.
• Mix flour and salt together and add.
• Chill the dough for about 10 minutes.
• Roll into 1 inch balls, place on uncreased cookie sheet.
• Bake until set, but not brown in 350 deg. for10-12 minutes.
• While still warm, roll in confectioner's sugar.
• Once cool, roll in sugar again. Then eat!