Small Cookies Sunday: Russian Tea Cakes
Serves: 4 dozen
  • 1 -1/2 cups salted butter, very soft
  • 4 -1/2 Tbsp powdered sugar
  • ½ tsp almond extract
  • ¼ tsp salt
  • 3 cups flour
  • 1 -1/2 cups sliced almonds, roasted
  • about ½ box powdered sugar to roll cookies in
Ahead of time, set up the powdered sugar station:
  1. Use two small paper lunch sacks, one inside the other.
  2. Pour about ½ box of powdered sugar in the doubled bag.
  3. Place the bag on a large sheet of wax paper or newspaper on the counter.
  4. Small Cookie Sunday: Russian Tea Cakes
Make the cookies:
  1. Stir together the butter, almond extract and sugar until thoroughly mixed. You do not need a mixer or food processor.
  2. Then stir in the flour, salt and nuts until well blended.
  3. Form into one-inch balls (very important that they are all the same size - measure with a ruler as you make them).
  4. Refrigerate until firm. This is important as it helps keep them from flattening out during baking. Preheat oven to 350 degrees.
  5. Place cookies on ungreased cookie sheet and bake for 18 minutes or until just barely beginning to turn brown on the bottom.
  6. Remove from oven, place on counter or wire rack and allow to cool for four minutes.
  7. Carefully place the cookies in the bag, close the bag firmly and turn the bag upside down, then right side up, to distribute the powdered sugar throughout. Repeat a time or two. Handle the cookies gently or they will break.
  8. Turn the bag upside down over the large sheet of paper, and gently pour the cookies and powdered sugar out.
  9. Place the cookies on a tray, and put the remaining powdered sugar back in the bag for the next batch.
  10. Repeat until all cookies are baked and sugared.
  11. Allow to cool thoroughly, at least overnight, before packaging.
Recipe by Party Inspiration at