Mom's Russian Tea Cakes Recipe is the one culinary tradition that defines the holiday season in our household more than any other. I remember the sound of the handheld mixer whirring against the side of the ceramic bowl and the sweet, nutty aroma that would slowly fill every corner of our kitchen as these snowy little treats baked. They are often called snowball cookies, Mexican wedding cakes, or even Swedish tea cakes, but to me, they will always be Mom’s special contribution to the Christmas cookie tray. This recipe is the epitome of simplicity, yet it yields a cookie that is sophisticated, buttery, and melts the second it hits your tongue. Whether you are a seasoned baker or someone who only picks up a spatula once a year, mastering Mom's Russian Tea Cakes Recipe is a rewarding journey into the heart of classic home baking that promises to delight every guest at your table.
Why This Recipe is a Must-Try
There are countless cookie recipes floating around the internet, but Mom's Russian Tea Cakes Recipe stands out for several specific reasons that make it a perennial favorite:
- The Perfect Texture: These cookies achieve a unique crumbly-yet-tender consistency that is distinct from a chewy chocolate chip cookie or a crisp shortbread.
- Minimal Ingredients: You likely already have everything you need in your pantry—butter, flour, sugar, and nuts are the stars of the show.
- Kid-Friendly Fun: From rolling the dough into balls to the double-coating of powdered sugar, this is the perfect recipe to involve the little ones in the kitchen.
- Long Shelf Life: Because they are low in moisture, these cookies stay fresh for a long time, making them ideal for holiday gifting or mailing to loved ones far away.
Key Ingredient Notes
When you are making Mom's Russian Tea Cakes Recipe, the quality of your ingredients truly matters because the list is so short. Each component has a role to play in the final flavor profile.
The Butter
Always use high-quality unsalted butter. Since there are no leavening agents like baking soda or powder, the butter provides both the structure and the primary flavor. Make sure your butter is softened to room temperature—not melted—to ensure the dough holds its spherical shape during the baking process. If the butter is too soft, your snowballs will turn into pancakes!
The Nuts
While traditionalists might debate between walnuts and pecans, Mom's Russian Tea Cakes Recipe is most commonly associated with finely chopped walnuts. The key is to chop them very small so they distribute evenly throughout the dough. For an extra layer of flavor, try toasting the nuts in a dry pan for 3-5 minutes before adding them to the mix. If you are looking for other snackable treats to add to your holiday spread, you might also enjoy this Easy Homemade Puppy Chow Recipe (Muddy Buddies) which offers a similar crunch and sweetness.
The Sugar
This recipe uses powdered sugar (confectioners' sugar) both in the dough and as a coating. Using powdered sugar in the dough instead of granulated sugar is what gives these cookies their signature melt-in-your-mouth feel. For the coating, the "double-roll" method is non-negotiable for that thick, snowy appearance.
Step-by-Step Guide with Pro Tips
Baking Mom's Russian Tea Cakes Recipe is a straightforward process, but following these descriptive steps will ensure you get professional results every single time. If you appreciate rich, buttery textures, you may find similarities in the preparation of The Ultimate Velvety Cream Cheese Pound Cake Recipe, which also relies heavily on the creaming of fats and sugar.
Preparation and Mixing
Start by preheating your oven to 400°F (200°C). This high temperature is crucial for setting the shape of the cookie quickly. In a large bowl, cream together your softened butter, a half-cup of powdered sugar, and a splash of pure vanilla extract. Once the mixture is light and fluffy, gradually stir in your all-purpose flour and salt. Finally, fold in the finely chopped nuts until a stiff dough forms. If the dough feels too soft, chill it in the refrigerator for 30 minutes before rolling.
Rolling and Baking
Scoop about a tablespoon of dough and roll it between your palms to form a 1-inch ball. Place the balls about an inch apart on an ungreased cookie sheet. These cookies don't spread much, so you can fit quite a few on one tray. Bake for 10 to 12 minutes, or until the bottoms are just slightly golden. Do not overbake; the tops should remain pale.
The Double Coating
This is the secret to Mom's Russian Tea Cakes Recipe success. While the cookies are still warm (but not hot enough to burn you), roll them in a bowl of powdered sugar. The warmth will slightly melt the first layer, creating a "glue." Let them cool completely on a wire rack, then roll them a second time in the powdered sugar for that perfect, opaque white finish. To keep your finished cookies fresh and display them beautifully, I highly recommend using Basics Glass Food Storage containers which provide an airtight seal.
Variations & Serving Suggestions
While the classic version of Mom's Russian Tea Cakes Recipe is hard to beat, there are many ways to adapt this recipe to your personal preferences or dietary needs.
- Spice it Up: Add a teaspoon of ground cinnamon or a pinch of cardamom to the flour mixture for a warm, spiced undertone.
- Nut Alternatives: If you aren't a fan of walnuts, try toasted pecans, hazelnuts, or even pistachios for a vibrant green color.
- Chocolate Chip Version: For the kids, you can replace half of the nuts with mini chocolate chips.
- Citrus Zest: Adding the zest of one orange or lemon to the dough provides a bright, refreshing contrast to the rich butter.
Serve these cookies alongside a hot cup of Earl Grey tea, coffee, or even a glass of cold milk. They look stunning stacked in a pyramid on a festive platter or tucked into decorative tins for neighbors.
Nutrition Information
Below is the estimated nutritional breakdown for one serving of Mom's Russian Tea Cakes Recipe. Please note that these values are estimates based on standard ingredients.
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 145 kcal |
| Total Fat | 10g |
| Saturated Fat | 5g |
| Cholesterol | 20mg |
| Sodium | 45mg |
| Total Carbohydrates | 13g |
| Dietary Fiber | 1g |
| Sugars | 5g |
| Protein | 2g |
Conclusion
In the world of baking, few things are as timeless and comforting as Mom's Russian Tea Cakes Recipe. These cookies represent more than just a sweet snack; they are a vessel for memories and a tradition that can be passed down through generations. With their buttery core and snowy sugar coating, they are guaranteed to be the star of your next gathering. We hope you enjoy making Mom's Russian Tea Cakes Recipe as much as our family does. Happy baking, and may your kitchen always be filled with the scent of toasted nuts and sweet success!
FAQs
Can I freeze Mom's Russian Tea Cakes Recipe dough?
Yes, you can freeze the dough. Wrap it tightly in plastic wrap and place it in a freezer bag for up to 3 months. Thaw in the refrigerator before rolling and baking.
Why do my Russian tea cakes crumble too much?
These cookies are naturally crumbly, but if they are falling apart, you may have used too much flour or overbaked them. Ensure you measure your flour correctly using the spoon-and-level method.
Can I use pecans instead of walnuts?
Absolutely! Pecans are a popular substitute and give the cookies a slightly sweeter, richer flavor often associated with Mexican Wedding Cakes.
How should I store these cookies to keep them fresh?
Store them in an airtight container at room temperature for up to a week. They can also be frozen after they are fully cooled and sugared.
Mom's Russian Tea Cakes
A classic, melt-in-your-mouth holiday cookie filled with toasted walnuts and coated in a double layer of snowy powdered sugar.
- Total Time: 32 minutes
- Yield: 24 cookies
Ingredients
1 cup unsalted butter, softened
1/2 cup powdered sugar, plus more for rolling
1 teaspoon pure vanilla extract
2 1/4 cups all-purpose flour
1/4 teaspoon salt
3/4 cup walnuts, finely chopped
Instructions
Step 1: Preheat your oven to 400°F (200°C) and prepare a baking sheet with parchment paper or leave it ungreased.
Step 2: In a large mixing bowl, cream together the softened butter, 1/2 cup of powdered sugar, and vanilla extract until the mixture is smooth and light.
Step 3: Sift the flour and salt together, then gradually add to the butter mixture. Stir until a cohesive dough forms.
Step 4: Fold in the finely chopped walnuts until they are evenly distributed throughout the dough.
Step 5: Shape the dough into 1-inch balls by rolling small amounts between your palms. Place them on the prepared baking sheet about 1 inch apart.
Step 6: Bake for 10-12 minutes. The cookies should be set but not browned on top.
Step 7: Remove from the oven and let cool for 2-3 minutes. While still warm, roll the cookies in a bowl of powdered sugar.
Step 8: Transfer to a wire rack to cool completely. Once cold, roll the cookies in powdered sugar a second time for a thick coating.
Notes
Ensure nuts are very finely chopped for the best texture. Do not over-bake, as these cookies can become dry quickly.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Desserts & Baking
- Cuisine: Russian/International
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 5g
- Sodium: 45mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
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