Russian Tea Cakes – Yes, They’re Cookies

By Betchy Crocker

Every betch has her favorite cookies when it comes to Christma-hanuk-kwanzika. Whether you can’t stop yourself when you see the homemade Tollhouse cookies, lose control over the plate of snickerdoodles, or start drooling when you spy the peanut butter kisses, we understand.

So, we’re sharing ours – Russian tea cakes. Ever heard of them? Probs not, which obviously makes them even cooler. These little balls of sugar and nuts and delicious gluten rolled in powder sugar not only look fucking adorable, they taste like puffs of happiness. We adapted this recipe from the true Betty Crocker recipe because fucking of course we did.


  • 1 cup butter, softened
  • ½ cup powdered sugar, plus more for rolling
  • 1 tsp vanilla
  • 2 ¼ cups all-purpose flour
  • ¾ cups finely chopped pecans
  • ¼ tsp salt

Heat the oven to 400F. Grab a bowl and mix together the butter, ½ cup of the powdered sugar, and vanilla. Stir in the flour, nuts, and salt until the dough, like, comes together. Using your CLEAN hands, shape the dough into 1-inch balls. You can use a tiny melon baller if you like – just make sure it’s sprayed with lots of non-stick spray. Place the balls about 1 inch apart on an ungreased cookie sheet.

Bake these bitches about 10 minutes or until they look set BUT NOT BROWNED. Remove from the sheet and cool on a wire rack. While they’re still warm, roll in powdered sugar. Serve with bourbon, cashmere sweaters, and candles that smell like pine trees. 




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