EASY CHOCOLATE-STUFFED RUSSIAN TEA CAKES
Make your holiday cookies extra special with a hidden chocolate center in our easiest-ever version of Russian Tea Cakes.
Provided by Dorothy Kern
Categories Dessert
Time 40m
Yield 20
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Line cookie sheets with cooking parchment paper or silicone nonstick baking mats.
- Into large bowl, crumble 1 roll Pillsbury™ refrigerated sugar cookies with hands. Add 1/2 cup all-purpose flour, 3/4 cup finely chopped pecans or walnuts, and 1/2 teaspoon vanilla; mix with electric mixer until dough is stiff and well combined. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.)
- Shape dough into 1 tablespoon balls (about 40); gently flatten each ball. For each cookie, place 1 milk chocolate candy or several chips in center of each flattened ball. Place second flattened ball of dough on top of candy; press edge to seal and roll between hands to make a ball. Place cookie sheets.
- Bake about 10 minutes or until edges are just slightly golden. (Depending on candy used, balls may flatten more than others.) Cool 2 to 3 minutes on cookie sheets until they can be picked up without falling apart.
- Place 1 1/2 cups powdered sugar in small bowl. Roll each cookie in powdered sugar to coat. Store cookies in airtight container up to 4 days.
Nutrition Facts : Calories 200, Carbohydrate 29 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 80 mg, Sugar 20 g, TransFat 0 g
CHOCOLATE-FILLED RUSSIAN TEA CAKES
Chocolate stars are the sweet surprise inside tender, bite-sized cookies coated with powdered sugar.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h30m
Yield 48
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. In large bowl, beat butter, 1/2 cup powdered sugar and the vanilla with electric mixture on medium speed until well mixed. On low speed, beat in flour, salt and walnuts.
- For each cookie, shape scant measuring tablespoonfuls dough around chocolate star to make 1-inch ball; place 2 inches apart on ungreased cookie sheets.
- Bake 12 to 15 minutes or until set and bottoms begin to turn golden brown. Meanwhile, in small bowl, mix sugar coating ingredients.
- Immediately remove cookies from cookie sheets; roll in sugar coating. Cool completely on cooling racks, about 30 minutes. Roll in sugar coating again.
Nutrition Facts : Calories 100, Carbohydrate 11 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 45 mg, Sugar 6 g, TransFat 0 g
RUSSIAN TEA CAKES I
This is a family recipe that's been made at Christmas time by at least 4 generations. This year will be the first for number 5!!! 'Bubba' brought it with her when she came from Lithuania. I pass it on in the true spirit of this season!
Provided by THEAUNT708
Categories World Cuisine Recipes European Eastern European Russian
Time 35m
Yield 36
Number Of Ingredients 6
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.
Nutrition Facts : Calories 101.6 calories, Carbohydrate 8.2 g, Cholesterol 13.6 mg, Fat 7.3 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 3.4 g, Sodium 36.6 mg, Sugar 2.5 g
RUSSIAN TEA CAKES
I like to present my favorite holiday cookies in a special way. I pile these fresh-baked tea cakes on pretty plates that I buy throughout the year, then wrap them with colored cellophane to give friends. —Valerie Hudson, Mason City, Iowa
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 3-1/2 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in vanilla. Combine dry ingredients; gradually add to creamed mixture. Stir in nuts. Cover and refrigerate for 1-2 hours. , Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 12-13 minutes. Roll in confectioners' sugar while still warm. Cool on wire racks.
Nutrition Facts : Calories 83 calories, Fat 6g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 49mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
RUSSIAN TEA CAKES WITH CHOCOLATE
Make and share this Russian Tea Cakes With Chocolate recipe from Food.com.
Provided by Pamela
Categories Dessert
Time 27m
Yield 3 dozen
Number Of Ingredients 7
Steps:
- Cream buter and sugar. Add vanilla.
- Gradually beat in flour (and nuts).
- Stir in 1 1/2 cups chocolate chips. Shape into balls.
- Bake at 350° for 10-12 minutes or until golden on the bottoms.
- Cool and drizzle with remaining melted chocolate chips.
CHOCOLATE-FILLED RUSSIAN TEA CAKES
This recipe is from a Pillsbury holiday baking cookbook. I have made Russian tea cakes before but not with chocolate in the middle! YUM! I can't wait to try these.
Provided by Zaney1
Categories Dessert
Time 27m
Yield 4 dozen, 2 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 400.
- In large bowl, beat butter, 1/2 cup powdered sugar and the vanilla until well blended.
- On low speed, beat in flour, salt and pecans.
- For each cookie, shape a scant Tbsp of dough around 1 chocolate star to make a 1-inch ball.
- Place 2 inches apart on ungreased cookie sheet.
- Bake 12-15 minutes or until set and bottoms start to turn golden brown.
- SUGAR COATING:.
- Combine powdered sugar and red and green sugar.
- Mix well.
- Immediately remove baked cookies from cookies sheets and roll in sugar coating.
- Cool completely on cooling racks, about 30 minutes.
- Roll in sugar coating again.
Nutrition Facts : Calories 2442.7, Fat 149.8, SaturatedFat 74, Cholesterol 265, Sodium 1020.1, Carbohydrate 257.4, Fiber 10.4, Sugar 149.6, Protein 24.6
RUSSIAN TEA CAKES
Provided by Food Network
Categories dessert
Time 1h10m
Yield 4 dozen cookies
Number Of Ingredients 6
Steps:
- Preheat the oven to 325 degrees F.
- Cream butter in a large mixing bowl. Add the vanilla then gradually add the 1/2 cup confectioners' sugar, beating until light and fluffy. Sift the flour, measure, then sift again with the salt. Add gradually to the butter mixture. Add the pecans and mix well.
- Shape the dough into 1-inch balls and place 2 inches apart on ungreased baking sheets. Flatten slightly using the bottom of a glass, then bake for 20 minutes, or until edges are very lightly browned. Remove the cookies from the baking sheets and roll in powdered sugar while still hot. Cool on wire racks and roll cookies again in powdered sugar before serving.
- Once they are completely cooled, cookies may be stored in airtight containers for up to 1 week.
RUSSIAN TEA CAKES
There's no feeling quite as blissful as your first bite of one of these cookies. Whether you call them Russian tea cakes, Mexican wedding cookies or snowballs, there's no denying that they're essential to bake during the Christmas season. A shortbread-like dough, studded with chopped nuts, bakes up to a texture that's beautifully sandy and tender, never dry or crumbling to bits. The classic finish for them is a roll through powdered sugar-just like dashing through the winter snow! Make this recipe and you'll be part of a legacy of bakers who have made Russian Tea Cakes one of the most anticipated treats of the season.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 48
Number Of Ingredients 7
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.
Nutrition Facts : Calories 75, Carbohydrate 6 g, Cholesterol 0 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 55 mg
More about "russian tea cakes with chocolate recipes"
GRANDMA'S RUSSIAN TEA CAKES - CHOCOLATE SLOPES®
From chocolateslopes.com
RUSSIAN TEA CAKES RECIPE - EASY SNOWBALL COOKIES!
From cookiesandcups.com
RUSSIAN TEA CAKES RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
DOUBLE CHOCOLATE SNOWBALL COOKIES - CRAZY FOR CRUST
From crazyforcrust.com
CHOCOLATE CHIP RUSSIAN TEA CAKES – A BEE BAKES
From abeebakes.com
Estimated Reading Time 4 mins
- Using an electric hand mixer or stand mixer, beat together the butter, powdered sugar, and vanilla. Beat in the flour and salt, until fully combined and no longer crumbly. Stir in the chocolate chips.
- Create 1 tablespoon sized dough balls with a cookie scoop or your hands. Place them on the baking sheet.*
RUSSIAN TEA : R/OLD_RECIPES - REDDIT.COM
From reddit.com
RUSSIAN TEA CAKES (PECAN BALLS) - TASTY KITCHEN
From tastykitchen.com
TOP 45 RUSSIAN TEA COOKIE RECIPE GRANDMA RECIPES
From hakuba.lettersandscience.net
15 BLACK RUSSIAN BUNDT CAKE RECIPE - SELECTED RECIPES
From selectedrecipe.com
EASY RUSSIAN TEA CAKE (CURLY BOY) - ALYONA’S COOKING
From alyonascooking.com
RUSSIAN TEA CAKES - THE BEST RUSSIAN TEA CAKES (SNOWBALL COOKIES)
From dessertsonadime.com
RUSSIAN TEA CAKES WITH HERSHEY'S KISSES - GRANNY'S IN THE KITCHEN
From grannysinthekitchen.com
RUSSIAN TEA CAKES - BAKED BY AN INTROVERT
From bakedbyanintrovert.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #desserts #oven #easy #holiday-event #kid-friendly #cookies-and-brownies #chocolate #dietary #christmas #oamc-freezer-make-ahead #equipment #number-of-servings
You'll also love