Russian Tea Cakes

Russian Tea Cakes

Prep Time: 20 Minutes
Ready In: 35 Minutes
Cook Time: 12 Minutes
Servings: 36


1 cup butter

1 teaspoon vanilla extract

6 tablespoons confectioners’ sugar

2 cups all­ purpose flour

1 cup chopped walnuts

1/3 cup confectioners’ sugar for decoration (optional)


Preheat oven to 350 degrees F (175 degrees C). 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 walnuts. Roll dough into 1 inch balls, and place them 2 inches apart on an ungreased cookie sheet.

Bake for 12 minutes in the preheated oven. When cool, roll in remaining confectioners’ sugar. (optional)

This recipe was a specialty of Aunt Alice Lumiansky back in the 1960’s. She made the tea cakes for us at Christmas each year when she would come to the East Main St house in Hopkinton to visit for the holidays. The cookies taste like shortbread. Enjoy!

a Fairhaven Learning Project