Russian Tea Cakes

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Made these with macadamia nuts instead (so much better than pecans and walnuts and we renamed them Samoan Snowballs. LOL Gave as gifts for Christmas last year in little decorative tins. These were a big huge hit for my island families and friends!

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Easy, delicious "do ahead recipe". I toasted the pecans, used unsalted butter and made half the recipe. I refrigerated the cookie dough overnight and made the cookies the next day...so easy, everyone loved them, thanks Emeril for my new cookie recipe. Oh, I also lined the cookie sheets with parchment paper.

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delicate not overly sweet cookie...very good

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This recipe is incredible! They turn out rich and delicious but not overly "fatty" tasting. The melted powdered sugar topped by more powdered sugar after they cool,really makes these nice. I love the texture; on the crumbly side, like a good cookie should be. Perfect for hot tea or coffee.

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Scrumptious! These cookies just melt in your mouth. I used half toasted pecans and and half toasted walnuts as well as doubled the recipe for Christmas gifts and they turned out great.

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Very testy!!! The best cookies I ever ate! I'm Russian and cookies are Russian :-

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Love the receipe. Followed all instructions but added scapings of two vanilla in addition to the vanilla extract - it was buttery and vanillary (if thats a word, and it was great!

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I doubled the ingredients to make two batches. They were a hit at work (one person said they were the best Russian Tea Cakes they've ever had and another person asked me for the recipe, and they were hit with my husband who doesn't normally enjoy eating sweets. We each ate about 5 of them when I was done making them and we probably ate about 10 of them the next morning with our coffee.

These are super easy to make too!

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This is freaking awesome!!!! I am Russian, and have never made these before. So decided to give it a try. They reminded me of the French butter cookies. Super easy to make. I blended the walnuts in the bullet, and baked them three minutes longer than suggested. Another thing, there was a suggestion to shake the hot cookies in the ziplock bag -- don't, heat melts the plastic, basic chemistry here. Instead use a pyrex glass bowl with a lid and shake cookies in that. Bon appetit!!!

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I love this recipe....for a nice butter cookie substitute add another half cup of powdered sugar omit the nuts and press down with your first three fingers and bake until golden around the edges....Yummy! Oh and don't roll in anymore sugar.