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Russian Teacakes

January 10, 2012
These little balls of snowy looking goodness have been called by many a name and have been made many ways over the years.  My mom always made them with almond extract, my friend Traci always made them with vanilla extract.  Some people call them Mexican Wedding Cakes; we call them Russian Teacakes.  By any name with either extract these little beauties are Delicious and a must add to your cookies recipes!  Give them a try.  They freeze great.

Here’s what you need:

1 cup margarine (I have only ever used margarine in this recipe, not butter, because that’s what the original says)
1/2 cup powdered sugar
2-1/4 cups flour
1/4 tsp. salt
1 tsp. almond extract
3/4 cup walnuts, finely chopped (I’m sure this would work with pecans too)

1/2 – 1 cup powdered sugar for coating

Cream margarine, powdered sugar, and almond extract.  Add flour, salt, and walnuts, mix until well combined.  Chill 1 hour.


Preheat oven to 400 degrees.  Shape dough into 1 inch balls and place on a parchment lined baking sheet.
The cookies won’t expand so they can be pretty close together.  Bake for 10 minutes.  They won’t brown.

Cool completely.  Place 1/2 – 1 cup of Powdered sugar in a gallon size resealable bag and add about 6 – 8 cookies at a time.

Shake gently until coated with powdered sugar.  Repeat until all cookies are coated in powdered sugar.


Serves:  approximately 3 dozen
Here’s the handy printable – Russian Teacakes

From → Cookies and Bars

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