Pecan Russian Tea Cakes

While I enjoyed making Russian Tea Cakes with Christmas sprinkles, I also wanted to make the traditional Russian Tea Cakes, with powdered sugar.  For my sprinkle version, I used hazelnuts.  For the traditional ones, I used pecans.

These cookies are so easy to make and they practically melt in your mouth and aren’t too sweet.  I don’t know why I never made these before.  These are definitely going to become regulars for my holiday cookie menu.

Russian Tea Cakes (Adapted from allrecipes)


  • 1 cup butter
  • 1 teaspoon vanilla extract
  • 6 tablespoons confectioners’ sugar
  • 2 cups all-purpose flour
  • 1 cup chopped pecan (I put mine through my food processor)
  • Confectioners’ sugar for rolling


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, cream butter and vanilla until smooth. Combine the 6 tablespoons confectioners’ sugar and flour; stir into the butter mixture until just blended. Mix in the chopped pecans. Roll dough into balls about 3/4 of an inch Anything bigger and they tend to spread and flatten. Place them 2 inches apart on an ungreased cookie sheet.
  3. Bake for 12 minutes in the preheated oven. Roll the cookies in  a bowl of confectioners’ sugar once they are cooled.


One Response to “Pecan Russian Tea Cakes”

  1. varech — January 8, 2010 at 3:13 am

    Thanks for sharing such tasty recipe. It is very easy to make. Looks delicious! Keep posting such nice recipes.

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