Russian Teacakes

16 December 2019

Last night we watched The Santa Claus. It took me back to 1994 — my sister and I on that brown couch in that little brown house. Dressed in red PJs, hot chocolate in hand, faces smothered in confectioner’s sugar from mom’s Russian Teacakes.

These have always been one of my favorite Christmas cookies. Yeah, the chocolate and peppermint and red and green sprinkles are wonderful, but these sly little cookies are unassuming. They’re soft, not too sugary, a bit nutty, and they melt in your mouth. You can easily eat several without noticing. For that reason, I adore them.

They’ve always been there, and will always be there. My grandma made them, my mom made them, and now I make them. They always have a spot on my Christmas cookie plate.


Russian Teacakes

Course Dessert


  • 1 cup butter or margarine
  • ½ cup confectioners’ sugar, sifted
  • 1 teaspoon vanilla
  • 2 ¼ cups Gold Medal flour
  • ¼ teaspoon salt
  • ¾ cup nuts, finely chopped


  • Mix together butter, sugar, and vanilla. Sift flour, then add salt to the sifted flour. Add dry ingredients to wet ingredients and mix well.
  • Chill the dough.
  • Preheat oven to 400°F. Roll the chilled dough in 1″ balls, then place on ungreased baking sheet. Bake 10 to 12 minutes, or until set but not brown.
  • While still warm, roll in confectioners’ sugar. Cool, then roll in confectioner’s sugar again.

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Hey, I'm Sarah

Welcome to my blog, The French Press! Here you will find my favorite recipes, adventures, and other musings. Take a look around — I'm so glad you're here!