Like yesterday’s Snickerdoodles, Russian Tea Cakes were in the first edition of my husband’s family cookbook, and were a staple at my mum’s family Christmas gatherings. My favorite thing about these is that they’re not too sweet, making them a great alternative to biscotti with a nice cup of coffee on Christmas morning.

Winter family Russian Teacakes


  • 1 cup salted butter (softened)
  • 1/2 cups powdered sugar
  • 2 1/4 cups ultragrain flour (sifted)
  • 1/4 teaspoons salt
  • 1 teaspoon vanilla extract
  • 3/4 cups walnuts (finely chopped)


Mix together all ingredients and roll into balls. Bake at 400 for 12-17 minutes. Remove from oven and immediately roll in powdered sugar.

Yields 18-24 cookies.

Recipe and photographs from Mayhem in the Kitchen!

This post is day 3 in the series Mayhem’s 12 Days of Christmas Cookies!

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