Russian Tea Cakes (Butter Nut Cookies)

Many families have a heirloom recipe of nut ball cookie, This recipe I have had since I was a kid. It didn’t get made very often because the cost of butter and nuts. This cookie brings back memories of holidays and special occasions. They are a delicate cookie but it freezes well. Easter will be in a few weeks so I am going to freeze some in a container for Easter. The container will prevent them from being damaged or crushed.

To make these cookies you have to use butter because margarine makes them spread while baking. Also the cookie doesn’t hold together as well made from margarine when rolling them in powder sugar. The recipe is easy to make and don’t require a mixer or dough hooks. Just let the butter come to room temperature before mixing by hand so it stirs together easily. The dough needs to be chilled before rolling the cookies into small balls. They don’t spread or puff up so you can put them about a inch apart. I got 90 cookies from the recipe and I only needed two half sheet baking sheets to bake them. Let the cookies sit on the baking sheets for 5 to 10 minutes before removing them to roll in the powder sugar to set up. This will prevent the cookies to crumble when they are hot.

Russian Tea Cakes Butter Nut Cookies

  • Servings: 90 servings
  • Difficulty: easy
  • Print


  • 2 cups butter room temperature
  • 1 cup sifted powered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 4 1/2 cups sifted flour
  • 1/2 teaspoon salt
  • 1 1/2 cups ground walnuts
  • 2 cups powdered sugar to roll cookies in


In a large mixing bowel, cream room temperature butter with sifted powered sugar. Add vanilla and almond extracts and stir in. Sift flour and salt together. Add flour while stirring half at a time. When dough is smooth and blended add ground nuts. Stir until all is blended together.

Chill dough for 2 hours until the dough is stiff. Use a teaspoon full of cold dough to make 1 inch balls. Place on a prepared cookie sheet with parchment paper 1 inch apart. Cookies need to be cold when baked.

Preheat oven to 375 degrees and bake for 13 -15 minutes until cookie is set and lightly brown on bottom. Let cookies to set on the cookies sheet for 5 minutes to firm up the cookies before rolling in sugar or they will crumble.

9 Comments Add yours

  1. Very interesting and yummy looking!

    Liked by 1 person

    1. trkingmomoe says:

      Thanks for your comment.


  2. These little butter bombs are always a hit!

    Liked by 1 person

    1. trkingmomoe says:

      You can’t just eat one. Thanks for your comment.

      Liked by 1 person

  3. These would be perfect with tea! Thanks for sharing this recipe 🙂

    Liked by 1 person

    1. trkingmomoe says:

      Thanks for commenting. I hope everything is well for you. I am just getting back into my old routine. There was a couple of deaths in my family and that kept me from posting. I am looking forward to connecting back with everyone.


  4. Belladonna says:

    I love these!!!!!! Thank you for posting. I’m making these this weekend and so excited.

    Liked by 1 person

  5. BERNADETTE says:

    One of my favorites on a cookie tray.

    Liked by 1 person

    1. trkingmomoe says:

      I love these too. I just wish nuts were not so expensive. Thanks for your comments.

      Liked by 1 person

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