Russian Teacakes (aka Little Spheres of Perfection)
(Foolishly?), I have begun making most my Christmas gifts in the last few years. I’m realizing how much TIME it takes, and that it’s not necessarily much cheaper. I picked Emily up for our Christmas date last night. When she asked me how I was, I said, “I’m not in the Christmas spirit.” I haven’t had time to putter around in the kitchen yet, I’m stressed about a few outstanding commitments with clients before Christmas, and I feel generally discombobulated. (That is an awesome word. It sounds discombobulated, doesn’t it?) Being with Emily for the night helped, though. We finally went to Delancey and got so absorbed in conversation that we were late to our movie. (For the record, both of us hate being late to movies. I always joke that I’d pay to see two hours worth of previews.) We got the pizza special–finely chopped brussel sprouts, cooked down with cream and white wine, spread on perfect crust and topped with lots of bacon. Sounds like a Leftoverist pizza, if I do say so myself.
If I’m not being cheered up by Emily, these cookies are another option. I am certainly not the first person to expound their virtues. They’re also called Mexican Wedding Cakes (or Viennese Crescents or Snowballs or so many other things.) In my family, we’ve always called them Russian Teacakes. I think of them as Little Spheres of Perfection. They are fast, unfussy, can be made without going to the store (especially if your house is a nut warehouse like mine), and have come through for me a million times. And for some reason, I don’t make them unless it’s Christmas.
I make mine on the small side–two bites’ worth. I love that first bite, when the powdered sugar bursts out in a little cloud, and it becomes deliciously obvious how much BUTTER they contain. You decide not to care (it’s Christmastime, after all, and you’ve been discombobulated). Besides, they’re little. So little, in fact, that one is definitely not enough.
Russian Teacakes
You can use finely ground pecans, walnuts, or almonds. Pecans are my favorite. Though there are some baking recipes where nuts are optional, this isn’t one of them. And the double roll in powdered sugar is imperative, too. The first tumble helps the sugar start sticking to the warm cookies. The second one really coats them. And since there’s not much sugar in the cookies themselves, you can really go for it with the powdered sugar. And I usually make a double batch. Once baked, they’ll keep well for several days.
1 c. (2 sticks) unsalted butter, softened
1/2 c. powdered sugar
1/2 tsp. vanilla
2 c. flour
1/8 tsp. salt
2 c. finely chopped pecans
about 1 1/2 c. more powdered sugar for coating
Preheat oven to 350.
Cream butter and sugar together with an electric mixer. Add vanilla. Combine flour, salt, and pecans; stir into sugar mixture.
Roll dough into 1″ (or a bit smaller) balls. Place on ungreased cookie sheets. Bake 12-15 minutes, until lightly browned.
While hot, roll in powdered sugar. Cool for a bit, then roll again in powdered sugar to coat.
I agree, these are cookie perfection! I have to say these are my favorite Christmas cookies despite the fact that I have always been a chocolate lover. These little cookies are what I always look for a holiday dessert spread and I am never disappointed. Seeing your recipe reminds me I need to get in the kitchen SOON! I’ll have to get going on my shopping list.
I enjoy your blog and the photos are inspiring.
xoxo
I am hopelessly jealous of everyone who can say “and we went to Delancey” like it’s the most normal thing in the world. oh, someday! Also, these cookies - yum. Our version of these are my mom’s favorite every year!
from my neck of the woods, we call these Mexican Wedding Cakes…funny how they have about five names depending on origin. Also, I had coffee with your mom yesterday (very wonderful) and she has mentioned a couple times how I remind her of you, which after reading your blog I take as a compliment:)
Can I cross off the Mexican Wedding Cakes remark, as I skimmed through that part of your post and just reread it now…silly girl I am.
these were already on my agenda for the day. i’ve been feeling the same way about getting into the christmas spirit…it requires time for baking and making gifts…i finally have some now that chris is off for a few days!
i almost made these the other day and had to look up a recipe…i was going to make the Silver Palate recipe. but, now i will make yours. my pecans are even half chopped! thanks for reading my mind.
I just made our family version of these (Russian Tea Cookies), but my mom always used walnuts, so I do, too. They do have an unbelievable amount of butter, but since we only make them during the holidays, then it’s OK. I will be mailing some to two of my siblings who can’t join the rest of us for Christmas. I didn’t put the powdered sugar on them on purpose, thinking they would travel better that way. Now after reading your instructions, I think I will warm them up, and do the double coating, as you do. Hope it works. How fortuitous that I read this before packing them up! Thanks, Sarah.
My family always makes a take on Russian Tea Cakes during the holidays, called Tutu’s Kisses (after my great grandmother). We use chopped walnuts instead, and add a dark chocolate Kiss inside - perfection in my eyes : )
Mexican Weddings!!!
My friends and I love these - we’ll pop the whole cookie (teacake?) into our mouths in the most unglamourous manners, and well it’s kinda fun but powdery to have the whole thing in. I’ll probably make some for them this Christmas! Do you think roasting the pecans will enhance the taste or screw it up?
So jealous you went to Delancey’s! Thie first time I saw the crust on that pizza, I tried to convince my husband that a plane ticket was in order!
These are my favorite Christmas cookies too. Growing up we always called them Russian Teacakes as well. I usualy wind up rolling them in powdered sugar 3 or 4 times. I think if you don’t make a mess of yourself while you are eating them then they don’t have enough powdered sugar!