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Chocolate Russian Tea Cakes

in Diana's Recipe Book

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(total ratings: 8)
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Servings: Makes 5 dozen cookies
What are Tea Cakes?

A buttery, melt-in-your-mouth cookie that's usually ball-shaped and generally contains finely chopped almonds, pecans or hazelnuts. It's usually rolled in confectioners' sugar while still hot, then again after the cookie has cooled. Many countries have their own rendition of this rich cookie. Two versions are Russian Tea Cakes and Spain's Polvorones or they are often called Mexican Wedding Cakes or Cookies.

Source: The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst

In this variation of the Russian Tea Cakes (cookies), unsweetened melted chocolate is added to the batter for a chocolate version of this favorite treat.

3/4 cup firmly packed brown sugar
3/4 cup butter, softened
3 ounces unsweetened baking chocolate, melted
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup chopped nuts (I recommend pecans, walnuts, hazelnuts or almonds)
1/2 teaspoon salt
Confectioners' sugar

1. Preheat oven to 350°F/180°C. Combine brown sugar and butter in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy. Add melted chocolate and vanilla. Continue beating until well mixed. Reduce speed to low; add flour, nuts and salt; beating, scraping bowl often, until well mixed (1 to 2 minutes).

2. Shape rounded teaspoonfuls of dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Bake for 8 to 10 minutes or until set.

3. Let stand 5 minutes; carefully remove from cookie sheets. Cool 5 minutes. Roll in or sprinkle with confectioners' sugar while still warm and again when cool.

Makes 5 dozen cookies.

Date: May 4, 2007


Reviewer: Millie
I have made these cookies every year for Christmas. My kids, even though they are grown, rave about them and expect to see them on the cookie plate on Christmas Eve.

Reviewer: Judy
I make these every Christmas, but I add some instant coffee granules dissolved in Kahlua. They're delicious!

Reviewer: Mandy
i've added peanut butter into it and i know they will not be THE Russian tea cakes anymore but they taste sensational

Reviewer: Niki
These were easy to make and were wonderful tasting! They were not really sweet at all and that's what I liked about them! I used a mixture of nuts instead of just one kind, I did not have any brown sugar on hand so I used regular sugar and a touch of molasses (1 cup of white sugar with 1 tablespoon of molasses is a good substitute for brown sugar).

Reviewer: ange
This is a good recipe for Russian Tea Cake, can i ask why so many of you choose to respond with how you altered it and what extra ingredients you put in it (PEANUT BUTTER, ETC.) I'm a proud Russian and it is sad when you see people putting things in a recipe that just does not belong. Save the peanut butter for your jelly sandwiches.

Reviewer: None
Russian smussian, peanut butter, smeanut butter! Cookies are fun. Let go of the anger. Its just a cookie recipe. Bake happy!

Reviewer: Isabel
Was ok but thought they were very pasty. Not for me.

Reviewer: Brinderpal singh
I LOVE IT!!!!!


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