Russian tea cakes are also known as Russian tea cookies or Russian tea balls (shaped into a ball) are a favorite treat that goes well with any drink, especially Russian tea.
Because of the Cold War, these tea cakes in many, circles became known as Mexican wedding cookies. I always knew them as Russian Tea cakes. Who cares what they are called, I just know that they are a tasty treat that goes great with tea.
Here is the recipe that I promised .
Russian Tea Cakes
1 cup butter, room temperature
1/2 cup Confectioners sugar
2 1/4 cups sifted flour
½ tsp vanilla extract
½ tsp almond extract
3/4 cup fine chopped walnuts or pecans
Confectioners sugar for dusting and rolling balls of cookie dough
Preheat oven to 325 degrees. Cream the butter adding confectioners sugar gradually until light and fluffy. Stir in flour, vanilla and almond extract. Roll dough into 1-inch balls and place on an ungreased baking sheet or parchment paper. Bake for 12 to 14 minutes or until just turning golden, do not overcook. Remove from oven and while still warm, roll in confectioners' sugar.
You will find this treat to be a great addition to any type of tea party you may be hosting. We discussed on another page how the Russians made their tea using a Samavor. Below you will find a recipe for a modern day version of this tea.
Modern Day Russian Tea Recipe
My husband and his family grew up in Pittsburgh. Pennsylvania. They had a neighbor that shared this recipe with them for Russian Tea. My husband and his family enjoyed this recipe every summer. They still make it and enjoy it today. My sister in law was kind enough to share this recipe with us.
Family Russian Tea Recipe
2 cups white sugar (or Splenda)
1 cup Tang
5 cups water
8 cloves whole
1 stick cinnamon
1 1/2 tbsp loose black tea leaves
10 cups boiling fresh water
Add sugar, Tang, 5 cups of water, 8 whole cloves and1 stick cinnamon to a pot and bring to a boil. Boil for 5 minutes. Remove cloves and cinnamon. Cool. Add the black loose tea leaves to 10 cups of boiling water, steep 3-4 minutes and strain. Mix the strained spice and sugar mix with the tea. Keep warm until ready to serve, but, do not boil.
For summer iced tea mom left out the cloves and cinnamon and put in lemon juice for an extra zip.
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