Baked by an Introvert

Russian Tea Cakes

Jen Sobjack

This Russian tea cakes recipe makes the classic buttery cookie balls filled with walnuts and rolled in powdered sugar. They’re delicate and practically melt in your mouth.

In a medium bowl, cream the butter with 6 tablespoons of confectioners' sugar and vanilla until smooth.


Add the flour and mix until just incorporated. The mixture will be lumpy. 


Fold in the walnuts using a firm silicone spatula.


Roll the dough into 1 tablespoon-sized balls and place them 2 inches apart on ungreased cookie sheets. Bake for 12-15 minutes, or until the edges are golden at the base.


Fill a bowl with the remaining ⅓ cup confectioners' sugar. Roll the cookies into the powdered sugar while they are still very warm.


Baking and Dessert Recipes

Jen Sobjack