Walnut Russian Tea Cakes


These light tea cakes are flavored with delicious toasted walnuts.

Walnut Russian Tea Cakes
Yield: 48 cookies
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  1. 1 cup unsalted butter, softened
  2. ½ cup confectioners’ sugar
  3. 1 teaspoon vanilla extract
  4. ½ teaspoon black walnut extract
  5. 2¼ cups all-purpose flour
  6. ½ teaspoon salt
  7. ¾ cup chopped walnuts, toasted
  8. Confectioners’ sugar
  1. Preheat oven to 400˚. Line a baking sheet with parchment paper.
  2. In a medium bowl and using an electric mixer at medium speed, beat butter and confectioners’ sugar until light and fluffy. Stir in vanilla extract and black walnut extract.
  3. In a medium bowl, sift together flour and salt. Gradually add flour mixture to butter mixture, mixing until combined. Fold in walnuts.
  4. Using a small ice cream scoop, scoop dough into 1-inch mounds. Place on prepared baking sheet. Bake 12 to 14 minutes, or until edges are lightly browned. Remove from oven; while still warm, dust with confectioners' sugar.
  5. Cool on pans for 10 minutes; remove to wire racks to cool.
TeaTime Magazine https://www.teatimemagazine.com/
From TeaTime November/December 2007


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