TEA CAKE KISSES
A melt-in-your-mouth tea cake cookie with a surprise chocolate kiss inside! This cookie has been a family favorite at Christmas for years.
Provided by Cindi F.
Categories Dessert
Time 40m
Yield 24 cookies
Number Of Ingredients 6
Steps:
- In large bowl, soften the butter using a mixer set at medium speed.
- Add powdered sugar and vanilla; beat well until light and fluffy.
- Fold in flour and finely chopped nuts and beat until well mixed.
- Shape approximately 1 Tbl dough around each Kiss so that it forms a ball with the Kiss inside.
- Place on ungreased cookie sheet and bake for 10- -12 minutes at 375 degrees.
- Roll warm cookies in powdered sugar.
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
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
TEA CAKES
I've baked many batches of different cookies through the years, but family and friends tell me these are the best. The simple buttery flavor appeals to all.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 9 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to the creamed mixture (the dough will be soft). , Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 7-8 minutes or until the edges are golden brown. Remove to wire racks to cool.
Nutrition Facts : Calories 81 calories, Fat 4g fat (2g saturated fat), Cholesterol 21mg cholesterol, Sodium 71mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
SECRET KISS COOKIES/RUSSIAN TEA CAKES WITH A TWIST
Nana Devine made her Pecan Balls as she called them since I couldnt pronounce the polish word she used lol...my mother in law called them russian tea cakes and I have seen them listed as Mexican wedding cakes too. The recipes all seem basically the same, maybe a tad more of this or a bit less of that. My favorite way to eat them...
Provided by Deneece Gursky
Categories Chocolate
Number Of Ingredients 9
Steps:
- 1. Beat butter, granulated sugar and vanilla in large bowl until fluffy.
- 2. Add flour and walnuts and beat on low speed of mixer until well blended.
- 3. Cover and refrigerate 1 to 2 hours or until dough is firm enough to handle.
- 4. Heat oven to 375°F.
- 5. Shape about 1 tablespoon of dough around each hersheys kiss and roll to make ball. (Make sure chocolate is completely covered) Put cookies on ungreased cookie sheet.
- 6. Bake 10 to 12 minutes or until cookies are set but not brown.
- 7. Cool slightly. While cookies are still slightly warm, roll them in powdered sugar. Cool completely. (I roll mine again after cooled)
- 8. If you prefer you can mix together cocoa and powdered sugar and roll them in that.
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
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