Russia Tea Cookies

Notebook 8

Russian Tea Cookies

A couple years back I posted a recipe called Russian Teas that is basically the same recipe as above. I really like these cookies. They aren’t always as sweet as modern cookie preferences, and I like that. Too often the sugar overpowers the rest of the flavors. On this recipe, chop the nuts fine enough so they will be small bits within a 1″ ball. After chilling the dough, roll it into 1″ balls and bake.

Russin Tea Cokies

1 cup butter

1/2 cup pd sugar

1 tsp vanilla

2 1/4 cups flour

1/4 tsp salt

3/4 cup nuts

Chill dough. Bake 400 (10-12 min).

While warm roll in pd sugar. Cool and roll again.

3 thoughts on “Russia Tea Cookies

  1. Hi,
    I really love your concept with these old fashioned recipes. It’s so “vintage wonderful”. However, sometimes, there are no instructions. Baking is for the most part, exact. You know, put together a certain way, or method? Combine this, add that…etc. I’ve been baking a very long time, and sometimes if you don’t do the procedure right, the recipe fails. You can sometimes see with the original picture of the recipe you post, that there is more to it than just the ingredient list. This one for Russian Tea Cookies isn’t that hard to figure out the how, but some of the others you have posted are a little more difficult, especially for young gals just starting out. Thanks for listening.

    • Hi Linda, I appreciate your input on these recipes and I’m glad you found my site! I usually just post the recipe exactly as I find it, since this is a recipe site, not a “how to” site, if you know what I mean. Most times, I have never made the recipe. Part of what I love about this site is the collaboration of people like you who comment and give input, and thus the group knowledge grows. As I always say, recipes were the original social networking. Women gathered, talked about recipes, shared information, tips and tricks.

  2. I know this recipe well. It is the best recipe. Please make sure to sift the flour before measuring. I measure the sugar and then sift it before adding it to the flour. The cookie still holds its shape, but is a little bit more delicate which I love. I am so thrilled that I found your site. I lost all of my recipes so many years ago when moving.

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