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Russian Tea Cakes Recipe

Russian Tea Cakes are tender and buttery on the inside, studded with crunchy walnuts and rolled in powdered sugar. They dissolve in your mouth and you won’t be able to stop at just one.

This is also one of the easiest cookie recipes. We have perfected it over the years. Read on to learn the KEY to making the best Russian Tea Cakes.

Russian tea cakes cookies served in a mug

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Russian tea cakes are one of our favorite Christmas cookies and a staple of holiday cookie platters, right up there with classic Sugar Cookies. Just like our Almond Snowball Cookies, these look like adorable little snowballs.

What are Russian Tea Cakes?

Russian Tea Cakes are also known as Mexican Wedding Cakes or Snowball Cookies. The cookie dough contains nuts, usually walnuts or pecans which gives the cookies a nutty flavor and slight crunch.

The butter in the cookie dough makes the cookies tender and powdery and they almost dissolve in your mouth. The cookies are rolled in powdered sugar twice to give them a white coating making them look like snowballs.

Center of a Russian tea cake cookie

Ingredients for Russian Tea Cakes

  • All-purpose flour – be sure the flour is measured correctly.
  • Unsalted butter – softened at room temperature. Gives the cookies a tender crumb. Forgot to soften your butter? See our tip to soften butter in 5 minutes.
  • Walnuts – toasting the walnuts until they are golden will give you the best tasting cookies. You can substitute with pecans or even pistachios. Powdered Sugar – also known as confectioners sugar. We add 1/2 cup to the batter and use more to roll the cookies.
  • Vanilla Extract – adds flavor. We love homemade vanilla extract for all of our baking.
  • Salt – balances the sweetness. Fine sea salt is our salt of choice.
Ingredients for making snowball cookies

The KEY to the Best Snowball Cookies

Toast the walnuts on a dry skillet over medium heat, tossing frequently for about 5 minutes or until nuts are lightly golden and fragrant then remove to a cutting board to cool and chop the nuts. Whether you are using walnuts or pecans, toasting the nuts will really bring out their best flavor and will make your cookies even better.

Pro Tip: Nuts can burn very quickly on a skillet. Never walk away from your skillet and be sure to toss them frequently. As soon as you can smell the aroma of the nuts, they are done toasting.

How to toast and chop nuts for snowball cookies

How to make Russian Tea Cakes

  1. Cream together butter, powdered sugar and vanilla until smooth.
  2. Add flour and salt and mix until combined and no streaks of flour remain. The mixture will be lumpy and not smooth.
  3. Add walnuts once they are cooled and chopped. Use a firm spatula to mix them in until well distributed in the dough.
  4. Shape into 1-inch balls (using a small cookie scoop makes portioning easy) and place them on a parchment or Silpat-lined baking sheet, keeping them at least an inch apart. Bake for 12 to 15 minutes, or until the edges are very lightly browned at the base.
  5. Roll hot cookies in powdered sugar and place on a cookie platter to cool completely to room temperature.
  6. Roll cooled cookies again in powdered sugar to get an even and generous coating of powdered sugar.
Step by step how to make Russian tea cakes cookies

How to tell when Tea Cakes are Done?

These cookies bake up quickly. They are done when the edges of the cookies are lightly golden in color with a golden base.

Baked Russian tea cakes and how to roll in powdered sugar

Make-Ahead

Storing at room temperature – Cookies may be stored up to 1 week in an airtight container.

To freeze Russian tea cakes – store in a freezer-safe lidded container or zip bag and freeze for up to 2 months. Thaw in the refrigerator and enjoy.

Russian tea cakes rolled in powdered sugar

Common Questions

Can I omit the nuts?

You don’t have to use nuts. You can leave them out completely or fill them with a surprise such as a few butterscotch chips (my son’s favorite). If omitting nuts, I suggest adding another 1/4 cup of flour or the cookies will spread in the oven since the nuts help them keep their form.

What is the difference between Mexican wedding cookies and Russian Tea Cakes?

They are essentially the same thing and the terms are used interchangeably. At Christmas time, they are referred to as snowball cookies.

Can I use whole wheat flour?

You can sub with half whole wheat flour if you prefer. It will add flavor and color to the center of the cookies.

Russian tea cakes served on a blue plate

More Christmas Cookies and Bars

Christmas baking is a nostalgic activity and a great time to make beautiful food memories. Explore all of our best Christmas Recipes Here and I’m sure you’ll find many new favorite cookies in this list.

This Tea Cakes recipe was first published in January 2010. It has been updated with new photos and we shared all of our best tips for richer flavor and texture.

Russian Tea Cakes Recipe

4.95 from 99 votes
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Russian Tea Cakes cookies in mug

Russian tea cakes are buttery, tender, and studded with walnuts. These snowball cookies are easy to make, keep well, and are perfect for your Christmas Cookie Platter.

Author: Natasha Kravchuk
Skill Level: Easy
Cost to Make: $3-$5
Keyword: Mexican Wedding Cookies, Russian Tea Cakes, Snowball Cookies
Cuisine: American
Course: Cookies, Dessert
Calories: 99
Servings: 36 cookies

Ingredients

  • 2 cups all-purpose flour
  • 1/2 lb unsalted butter, or 16 tbsp, at room temperature
  • 1 cup walnuts, toasted and coarsely chopped
  • ½ cup confectioners sugar, powdered sugar, plus 2 cups more for rolling cookies
  • 1 tsp vanilla extract
  • ¼ tsp salt

Instructions

Quick Prep:

  1. Preheat the oven to 400°F. Line a rimmed baking sheet with parchment or silicone liner.

  2. Toast nuts on a dry skillet over medium heat for 5 minutes, tossing frequently until fragrant and lightly golden.

How to Make Russian Tea Cakes:

  1. In a large bowl, using an electric hand mixer, cream together butter, 1/2 cup of powdered sugar, and 1 tsp of vanilla, until smooth.

  2. Add flour and salt and continue mixing until no streaks of flour remain. The mixture will be lumpy. Use a firm spatula to fold in the nuts until evenly incorporated.

  3. Use a firm spatula to fold in the chopped nuts until evenly incorporated.

  4. Shape the dough into 1-inch balls (using a small cookie scoop to portion the dough makes the process easy) and place them on a clean baking sheet at least 1-inch apart. Bake at 400˚F for 12 to 15 minutes, or until the edges are golden at the base.

  5. Fill a bowl with 1 cup powdered sugar and roll the cookie balls in it while they are still very warm then transfer to a platter to cool completely.

  6. Once cookies are at room temperature, roll them in more powdered sugar to get perfect little snowballs. Cookies may be stored up to 1 week in an airtight container.

Recipe Notes

Please Note: Nutrition label is an estimate per cookie. This recipe makes about 36 cookies. 

Nutrition Facts
Russian Tea Cakes Recipe
Amount Per Serving
Calories 99 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 3g19%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Cholesterol 14mg5%
Sodium 17mg1%
Potassium 23mg1%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 2g2%
Protein 1g2%
Vitamin A 158IU3%
Vitamin C 1mg1%
Calcium 6mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Natalie
    May 31, 2022

    Hey Natasha,I love this cookies recipe ,I’m making them all the time, but I’m not sure what I’m I doing wrong ,as soon as I put powder on cookies after cooking the butter starts to come out, please help

    Reply

    • Natasha's Kitchen
      June 2, 2022

      Hey Natalie, great to hear that you have been enjoying this recipe. I’m not sure why that happens as I have not experienced that before. Maybe others here have experienced that same issue and could share some tips?

      Reply

    • Christy
      September 20, 2022

      Yes this happened to me. I haven’t double dipped in sugar after cooling as well tho. The outside powder sugar is just gooey with the first dip when warm though. Seems like a second dip couldn’t help too much.:/

      Reply

  • Kristina
    May 5, 2022

    Hi! In one recipe, I saw that they used a tablespoon to make each ball. Is one inch the same thing?
    Thank you!

    Reply

    • NatashasKitchen.com
      May 6, 2022

      It should be close, you’ll have to measure it.

      Reply

  • KateR
    May 3, 2022

    My Nan called these Pecan (pee-can) Balls! Melt-in-your-mouth goodness. Has anyone tried the half whole wheat and half AP flour?

    Reply

    • Natashas Kitchen
      May 3, 2022

      Hi Kate, I have tried half all-purpose and half whole wheat successfully!

      Reply

  • Mark
    April 8, 2022

    When you say you can Freeze them; Are you talking about the raw dough or the baked cookies ?

    Reply

    • Natashas Kitchen
      April 9, 2022

      Hi Mark, we freeze them once they are baked, but both the dough & the baked cookies can be frozen. Also, you can make these up to 3 days in advanyou’reyou like them fresh.
      They freeze well; just coat the cookies with more fresh powdered sugar after thawing them. One of my readers mentioned freezing the dough as”ing: “I freeze the raw dough once I form them into balls. Then when I want a few, I bake them. Great for unexpected co”pany.” I hope this helps!

      Reply

  • Sherri
    March 4, 2022

    Just made these today and they were quick to make and tender with lovely flavor. Had to shoo the guys out of the room to get the powdered sugar layer on, as they were not wanting to wait. Our thoughts are with you and the people of Ukraine.

    Reply

    • Natashas Kitchen
      March 5, 2022

      Thank you so much for your thoughtful comment, Sherri!

      Reply

  • Sarah
    January 20, 2022

    Simple, tasty cookie. Used a vegan butter which may be why my dough was not crumbly like pictured. I added more flour, but it was probably not necessary. I’ll try the recipe again with the stated amount of flour. Made these about half the stated size to test as a Holiday cookie and baked 10 mins.

    Reply

    • Natasha's Kitchen
      January 20, 2022

      Thanks for sharing that with us, Sarah. Yes – I recommend trying the recipe as stated, please share with us how it goes on your next try!

      Reply

  • Allison
    January 16, 2022

    Can you provide the weights for the flour, walnuts and sugar please? It is a lot easier to measure ingredients accurately when the weights are provided instead of the measurements.

    Reply

    • Natashas Kitchen
      January 17, 2022

      Hi Allison, If you scroll down to our printable recipe card, most of our recipes have a metric conversion option on the printable recipe card. We are currently working on adding metric measurements to all of our recipes, but it is taking some time to add them one at a time. Thank you so much for being patient! In the meantime, check out our post on measuring which should help.

      Reply

  • Chasity Crouch
    January 10, 2022

    I made these cookies around Christmas time and they were soooo good! I tried freezing a batch just to see how they would taste after being frozen and I couldn’t tell a difference at all! They tasted just as fresh as the day I made them!

    Reply

    • Natashas Kitchen
      January 11, 2022

      That’s just awesome! Thank you for sharing your wonderful review!

      Reply

  • Mori
    January 9, 2022

    Not a good recipe. There’s too much flour and my family personally didn’t like the taste added from browning the walnuts

    Reply

  • Linda
    December 26, 2021

    I love watching you and have successfully tried many of your recipes but this one was a disaster for me. After I had added just a bit more than half the flour, my mixture was way too crumbly. I had to add more butter so I eventually got the mix to a consistency where I could form them into balls. Not sure what I did wrong…it just seemed like way too much flour.

    Reply

    • Natashas Kitchen
      December 27, 2021

      Hi Linda, Be sure to measure by fluffing the flour first with a spoon then spoon it into a dry ingredient measuring cup and scrape off the top. If you push your measuring cup into a flour bin, you will get up to 25% too much flour. Also, do not tap the flour down in the measuring cup.

      Reply

  • Irina
    December 26, 2021

    Hi Natasha. I love this recipe. They are very good and easy to make. Could you please add
    Metric measurement for my sister, she does not have cups
    Thank you very much.

    Reply

    • Natasha's Kitchen
      December 26, 2021

      Hello Irina, good to hear that you are enjoying my recipes. You can convert the ingredients to grams, just click Metric in the written recipe to do that. I hope that helps.

      Reply

      • Latte Queen
        December 30, 2021

        Trying to find the metric button to click but no luck, any advice on where to find it?

        Reply

  • Drl
    December 24, 2021

    I used black walnut extract instead of the vanilla extract , although I did add a touch of vanilla too. I also prefer to use Hammond’s American Black walnuts instead of the common English type walnuts that you see in all the grocery stores. Our Native American Black walnuts have a stronger walnut flavor, less bland than the English walnuts we see on the store shelves.

    Reply

    • Natashas Kitchen
      December 24, 2021

      Thank you so much for sharing that with me, Drl! I’m so glad you enjoyed it!

      Reply

  • Sandy
    December 23, 2021

    Grew up with these cookies (I’m
    81 years old!) My mom always used black walnuts–I can’t imagine them with any other kind of nuts!

    Reply

    • Natashas Kitchen
      December 23, 2021

      Thank you so much for sharing that with me.

      Reply

    • Mark
      April 8, 2022

      I’m 60. I remember helping my mom make these and she always use black walnuts. I wouldn’t make them any other way because they would not taste right.

      Also, she would store then in multiple layer containers for us or others and because of the butter soaking through, she would put down a layer of cookies (she called them Russian Tea Cookies not Cakes) and then sprinkle a thick layer of powdered sugar and then added the next layer.

      Reply

      • Natashas Kitchen
        April 9, 2022

        Thank you so much for sharing that with us, Mark!

        Reply

  • Tina Yeransian
    December 19, 2021

    Hi Natasha! I didn’t have any nuts so I used toasted unsweetened coconut and they came out beautifully and tasted wonderful! Thank you!

    Reply

    • Natasha's Kitchen
      December 20, 2021

      Hi Tina, great to hear that they turned out great! Thank you for sharing that with us.

      Reply

  • Jessica
    December 19, 2021

    Mine came out flat. Taste great but not sure what happened. I substituted almonds for walnuts. Not sure if that would make a difference?

    Reply

    • Natashas Kitchen
      December 20, 2021

      Hi Jessica, They shouldn’t be flat unless you used way too much butter. It’s likely due to too much butter. How much butter did you use? Also, it’s hard to say what went wrong when substitutions are made. I hope you find the culprit!

      Reply

      • Jessica
        December 24, 2021

        AH I see. The recipe states 1/2 lb unsalted butter, or 16 tbsp, at room temperature. Those are two different measurements. I used 16 TBSP room temp. butter. Should I have only used 1 stick (1/2 lb)?

        Thanks!

        Reply

        • Natasha
          December 24, 2021

          Hi Jessica, 1/2 lb is equal to 16 Tablespoons or 1 cup of butter. With my butter packages, it is 2 sticks of butter.

          Reply

      • DRL
        December 24, 2021

        if you have a food scale, this is ALWAYS the best way to prevent over and under measuring ingredients. Most precise and accurate is of course in grams, NOT ounces.

        Reply

  • Janet
    December 18, 2021

    I love these!! Question…Can I substitute gluten free floor?

    Reply

    • Natashas Kitchen
      December 18, 2021

      Hi Janet, I haven’t tested that substitution to advise. If you experiment, let me know how you liked the recipe

      Reply

    • Elaine
      December 24, 2021

      Yes, I have made with GF flour. Nobody will notice the difference. Sift the flour, then measure. Put dough in refrigerator for 30 minute so the flour is absorbed.

      Reply

      • Natasha
        December 24, 2021

        Hi Elaine, that is great to know it works well with gluten-free flour.

        Reply

  • Gigi
    December 15, 2021

    So delicious !! Best I’ve ever had !
    The entire family loved them.
    Easy to follow recipe. I used pecans and they came out so soft and crumbly .. will definitely save this recipe. Thank you, Natasha!!
    All of your recipes are so easy and delicious !! All the blessings in 2022 !!

    Reply

    • Natashas Kitchen
      December 16, 2021

      Aww, that’s the best! Thank you so much for sharing that wonderful compliment with me. I’m all smiles

      Reply

  • Priscilla C
    December 14, 2021

    Going to make some of your cookies!! Esp, the Russian
    Tea Cakes.. Thanks.

    Reply

    • Natashas Kitchen
      December 14, 2021

      I hope you love them! Your home is going to smell so good once they start baking!

      Reply

  • Elaine
    December 13, 2021

    I have been making these for years however I use dates instead of the nuts. There great ..I’ll try some choc chips next but the dates I have been doing for years.

    Reply

    • Natashas Kitchen
      December 13, 2021

      Thank you so much for sharing that with me, Elaine!

      Reply

  • Vivian
    December 13, 2021

    Hi Natasha, I love watching you bake. Thank you for your awesome recipes. I did have a question though. Can I freeze the dough after I form them into balls? If so how would I go about baking them?Thank you.

    Reply

    • Natashas Kitchen
      December 13, 2021

      Hi Vivian, You can make these up to 3 days in advance. They freeze well, just coast cookies with some more fresh powdered sugar after thawing them.On of my readers mentioned freezing the dough saying: “I freeze the raw dough once I form them into balls. Then when I want a few I bake them. Great for unexpected company.” I hope this helps!

      Reply

  • Ann Pastore
    December 12, 2021

    Just mixed a batch of these and will be baking them tomorrow. Can’t wait to taste – the dough is delicious on it’s own! Writing because I saw a typo and wanted to let you know – Under “How to make. . .” section, step 3 says “add pecans” not “add walnuts.” Thanks!

    Reply

    • Natasha
      December 13, 2021

      Good catch and thank you for pointing that out.

      Reply

      • Diane Willsey
        December 15, 2021

        What is used most often, pecans or walnuts or either? I am trying to remember what my mother used. 🙂

        Reply

        • Natasha's Kitchen
          December 15, 2021

          Hi Diane, either will work great!

          Reply

  • Diane S
    December 11, 2021

    Perfect! These are a Xmas tradition for me. My mom always made them and froze some, too. The Xmas after she passed away, I found the bag she had sent home with me the previous Xmas still in my freezer. Such a sweet memory. Now I make them and think of my mom.

    Reply

    • Natashas Kitchen
      December 11, 2021

      Aww, I’m so glad you found that bag, Diane! Merry Christmas!

      Reply

  • Carol Gamage
    December 11, 2021

    Delicious! The flavor of the orange zest is even better the second day. 😊

    Reply

    • Natashas Kitchen
      December 11, 2021

      Isn’t it the best! I’m so happy you enjoyed it, Carol!

      Reply

  • Lorraine Meunier
    December 11, 2021

    An east and quick recipe that is Delicious! I also made a g/f option with almond flour instead of A/P flour. It too is tasty.

    Reply

    • Natashas Kitchen
      December 11, 2021

      I’m so glad you loved it and found it tasty! The tea cakes are pretty special 🙂

      Reply

  • Natasha
    December 9, 2021

    Sooooooo yummy and easy! I’ve loved these as a kid but never knew what they were called. I had pecans so used those and just used my hands to mix in the nuts. The whole process was very quick and easy. Definitely making these again.

    Reply

    • Natashas Kitchen
      December 9, 2021

      I’m so happy to hear that! Thank you for sharing your great review!

      Reply

  • Barry
    December 9, 2021

    These were called ‘Sands’ in my mom’s recipe collection and they were a Christmas tradition in our family. I used your more exact recipe and they taste exactly like hers. Thanks so much. Great memories !

    Reply

    • Natasha's Kitchen
      December 9, 2021

      Nice on, Barry. It’s great that you found this recipe and loved it!

      Reply

  • Melissa
    December 8, 2021

    Yum – I enjoyed mine with hot chocolate. Delicious, thanks for great recipe.

    Reply

    • Natashas Kitchen
      December 8, 2021

      Yum! Thank you for the wonderful review!

      Reply

  • Susan
    December 8, 2021

    I’m so excited to try this recipe! My family always made these with walnuts and a half of a drained maraschino cherry inside!

    Reply

    • Natashas Kitchen
      December 8, 2021

      I hope you love it, Susan!

      Reply

  • Norma Tamez from Texas
    December 7, 2021

    Hi Natasha! Love all your recipes but I’ve been baking these for years and they are called sand tarts or Mexican Wedding Cookies. It’s the exact recipe.

    Reply

    • Natasha's Kitchen
      December 8, 2021

      Great to hear that and thanks for the info. I hope you’ll love it.

      Reply

  • Geri
    December 7, 2021

    Awesome recipe and so yummy.
    I’m allergic to ALL NUTS and so I use pretzels(crushed) which works out great. Still have the crunch.
    Thank you
    Geri

    Reply

    • Natasha's Kitchen
      December 8, 2021

      Great to hear that you use a good substitute for nuts and you loved it!

      Reply

    • MamaLala
      December 11, 2021

      thanks for the tip. I was wondering what nut free families could do for this recipe. Appreciate your comment.

      Reply

  • Janet Vinyard
    December 7, 2021

    The best way I have found to toast nuts is to use the airfryer. I’ve toasted walnuts, pecans and almonds sucessfully in the airfryer at 350 degrees F. for 3-5 minutes, watching them carefully. Much easier than oven or skillet, in my opinion.

    Reply

    • Natasha's Kitchen
      December 8, 2021

      Thanks for sharing that tip with us, Janet.

      Reply

  • Lily
    December 7, 2021

    I loved this recipe, super easy to follow and the cookies were amazing! This will be a staple for our family this Christmas season!

    Reply

    • Natasha's Kitchen
      December 7, 2021

      Great to hear that, Lily. Thanks so much for the good review!

      Reply

  • Samantha
    December 7, 2021

    It’s not a Christmas cookie platter without Russian Tea Cakes…and these are the best I’ve tried! Thank you so much for a recipe that I’ll make year after year. 🙂

    Reply

    • Natasha's Kitchen
      December 7, 2021

      You’re most welcome, Samantha. I’m glad you loved these Russian Tea Cakes recipe.

      Reply

  • Marimar
    December 7, 2021

    Hi Natasha I love all your recipe. This dough cookies is the same of the snow ball cookies? The difference is the nuts? I have made 80% of your recipes . Never fail
    Happy Holidays

    Reply

    • Natasha's Kitchen
      December 7, 2021

      Hi Marimar, great to hear that you’re enjoying my recipes. It is almost the same except for the almond flour and orange zest.

      Reply

      • Cheryl
        December 8, 2021

        We have made these for many years in our family. My hubby’s favorite!

        Reply

        • Natashas Kitchen
          December 8, 2021

          That’s so great! Thank you so much for sharing that with me, Cheryl!

          Reply

  • Jean M. Novotny
    December 7, 2021

    Oh Just gotta say I love your recipes. I was given the best compliments on your recipe for baked lasagna.Thank You and I shared your website. Also I do makes these cookies, Sand Tarts, recipe from my parents Army paks they were from Texas.Lol

    Reply

    • Natashas Kitchen
      December 7, 2021

      Thank you for that wonderful compliment, Jean! I’m so glad these recipes are a hit with your family and friends!

      Reply

  • Frank
    December 7, 2021

    Hello Natasha! Your Russian tea cake cookies look very similar to a holiday cookie we make. we call them butter balls, and they are yummy. A batch made 3 dozen, and I think I ate all but maybe 3😊😊 I am going to give your cookies a go, they look yummy as well!!

    Reply

    • Natashas Kitchen
      December 7, 2021

      Yum! Love the name – Butter balls! Thank you so much for sharing that with me, Frank! I hope you try this recipe soon!

      Reply

  • Alice Muir
    May 4, 2021

    Soft chocolate chip cookies-I tried it today. My first.your instructions are clear and educational. Excellent, so delicious. Thanks so much for sharing. I would rate it 4-star

    Reply

    • Natashas Kitchen
      May 4, 2021

      I’m so glad my recipe is helpful! Thank you for sharing your wonderful review!

      Reply

  • Ashley
    December 29, 2020

    My entire family loved these! My husband is very picky and he said these cookies are his new favorite! Thank you!

    Reply

    • Natasha's Kitchen
      December 30, 2020

      Perfect! Thank you so much for that, Ashley.

      Reply

  • Rachel
    December 16, 2020

    Hi Natasha! I’m looking forward to trying these! Just want to make sure whole wheat pastry flour is acceptable as the whole wheat flour. Thank you and merry Christmas! 🙂

    Reply

    • Natasha
      December 17, 2020

      Hi Rachel, I have tried half all-purpose and half whole wheat but haven’t tried this with 100% whole wheat. I think that should work, but haven’t tested it.

      Reply

  • Felecia
    December 9, 2020

    Natasha, what’s the difference between the Russian Tea Cake Cookies and the Almond Snowball Cookies? Can I add nuts to the almond snowball cookies?

    Reply

    • Natashas Kitchen
      December 9, 2020

      Hi Felecia, The Snowball cookies are made with almond flour.

      Reply

  • Skeezix
    November 1, 2020

    If you have a food processor, for goodness sake, use it! You don’t need to cream or sift anything. Put the dry ingredients in first. Pulse a few times to combine, then add the softened, cubed butter and vanilla. Process until everything comes together in a soft pliable dough. The nuts will automatically become finely ground during processing. Chill for a half hour or so before forming and baking the cookies.

    Reply

  • Olga
    December 27, 2018

    Hello, natasha. Thank u so so much for this recipe. Made for Christmas family gathering, boy people loved it. Thanks so much for sharing all your recipes with us!!! God bless u & your beautiful family. Merry Christmas and happy new year !!!😃💖

    Reply

    • Natashas Kitchen
      December 27, 2018

      Awww that’s the best! Thank you so much for sharing that with me :). I’m all smiles! Merry Christmas!

      Reply

  • Natalie
    December 11, 2018

    Hi Natasha,

    These turned out perfect and yummy 😋 I used white whole wheat flour instead of whole wheat.

    Reply

    • Natashas Kitchen
      December 11, 2018

      That’s so great, Natalie! I’m happy that worked with wheat flour!!

      Reply

  • Vanya
    October 23, 2018

    Hi.

    To start off…I’m a guy, so not very used to baking. But have made these several times. They are DELICIOUS. I even made them for a confectionery competition at work and tied for 1st place…Im sure if that pie didn’t have the word “Grandmas” in it I would have won, LOL. People at work loved these, and people at home loved these. The only problem is that I am so slow to bake. Everything on the website looks amazing…but again, I’m so slow it would easily take me 2x as long to make things, but I will try some stuff. Have you ever thought about selling your food? Cause that would be awesome for when I have guests and can’t make the nice desserts myself.

    God Bless 🙂

    Reply

    • Natashas Kitchen
      October 23, 2018

      Thank you for your wonderful feedback! I’m happy to hear this did well in your competitions.

      Reply

  • Pamela
    January 1, 2018

    Haven’t made yet, I have made with all whole wheat flour, raw sugar and kiss in middle. Turn out good. I will try this and see if better. Most people don’t like the all whole wheat! Thanks

    Reply

    • Natasha's Kitchen
      January 2, 2018

      You’re welcome Pamela! Please let me know what you think of the recipe when you decide to make it!

      Reply

    • Pamela
      January 3, 2018

      Turned out really GOOD!
      I put a few chocolate chips in middle!
      Thank You for this recipe

      Reply

  • Anonymous
    December 20, 2017

    Hey Natasha!
    I was wondering how many days in advance can I make these ?
    Thank you!!

    Reply

    • Natasha
      natashaskitchen
      December 21, 2017

      You can make these up to 3 days in advance. They freeze well, just coast cookies with some more fresh powdered sugar after thawing them.

      Reply

      • Chew Yoke Ching
        January 27, 2019

        Looks so yummy..how long can i keep them after baking them.

        Reply

  • Rebecca
    December 10, 2017

    My dough came out very flour-y. It wasn’t the consistency of dough. It was difficult shape. Did I do something wrong? I reread everything and I don’t believe I missed anything! 🤔😕

    Reply

    • Natasha
      natashaskitchen
      December 11, 2017

      Hi Rebecca, it sounds like maybe some proportions were off if it was too floury. Did you use the same amount of ingredients called for in the ingredients list without modifications? When you measure your flour, be sure to spoon it into the measuring cup (using a dry ingredients measuring cup), and scrape off the top for a level, even measure. I have found (and I’ve tested this) that when you dip your measuring cup into the flour bin, it becomes compacted and you can get up to 25% extra flour. I hope that helps!

      Reply

      • Rebecca
        December 15, 2017

        The only thing that wasn’t the same was, i didn’t use wow flour. I’m dedicated though, I’m trying again! Fingers crossed! 😀

        Reply

        • Natasha's Kitchen
          December 15, 2017

          Sounds good Rebecca! Thanks for asking! 🙂

          Reply

        • Rebecca
          December 16, 2017

          WW**

          Reply

  • Alina
    October 30, 2016

    Hey Natasha! Are they supposed to turn out crunchy &a crumbly when you bite into them? Or should they be soft inside? I just made some, and either way, they taste amazing! ❤️

    Reply

    • Natasha
      natashaskitchen
      October 30, 2016

      Hi Alina, tea cakes are supposed to be crumbly inside but not really crunch except for the nuts – those are crunchy 🙂

      Reply

  • Aubrey Frederick
    October 14, 2016

    So I made those Russian tea cakes and my parents told me they were really good! My dad said “don’t be surprised if they are gone, haha!! So easy to make and turned out perfect!

    Thanks Natasha!!! Can’t wait to try out more recipes. I will keep you posted if you’re interested. 🙂

    Reply

    • Aubrey Frederick
      October 14, 2016

      Also forgot to mention…. since I don’t like nuts, I substituted it with mini chocolate chips instead.

      Hope that doesn’t ruin the recipe 🙁

      Reply

      • Natasha
        natashaskitchen
        October 15, 2016

        I’d love to know how you liked them with mini chocolate chips! It sounds like a great nut-free alternative (my son doesn’t eat walnuts or pecans either).

        Reply

    • Natasha
      natashaskitchen
      October 15, 2016

      That is just awesome!!! Thank you for sharing your wonderful review! Was this with the nuts or chocolate chips?

      Reply

  • Nelli
    September 15, 2016

    Such a simple and delicious recipe! Five stars!

    Reply

    • Natasha
      natashaskitchen
      September 16, 2016

      Thank you Nelli, I’m glad you liked it 😀

      Reply

  • Olga
    August 29, 2016

    Hi natasha. What if I don’t have wheat flour can I just use the flour I have at home, instead of wheat? And couple days ago I made pavlovas I did everything it said,everything was good,but then when I put cream inside they were sticking to my finger’s,and sticking to each other, what was wrong? I’v made these before,but never used vanilla,lemon juice and corn starch,and never had issues. Tried making it this way and I ruined everything.

    Reply

    • Natasha
      natashaskitchen
      August 30, 2016

      Hi Olga, pavlovas typically have those ingredients. I wonder if you are thinking about a different recipe where the centers are crunchy. Pavlovas are meant to be marshmallow soft inside and crisp on the outside where something like boccone dolce is dry and crisp all the way through. I hope that helps! Also, regarding the flour. You can just use only all-purpose flour instead of mixing in the whole wheat. The whole wheat just makes it a little healthier but you can absolutely use only all-purpose flour 🙂

      Reply

      • Olga
        August 30, 2016

        OK. Thanks. It was soft outside and inside too. I’ll try it again. God bless you! And thanks for all of the great recipe’s.

        Reply

  • Olya
    August 3, 2016

    Those are super delicious!!!!!!!

    Reply

    • Natasha
      natashaskitchen
      August 3, 2016

      Thank you Olya, I’m glad you like them 😄

      Reply

  • Jareth
    April 29, 2016

    Hey Natasha, I’ve made these a few different times now and they’re always great but I was just doing my like fourth batch here and I was wondering something. It always takes mine like 20 minutes for them to start to brown even a little. Is something wrong? Is this okay? They come out tasting great regardless.

    Reply

    • Natasha
      natashaskitchen
      April 29, 2016

      Hi Jareth, that’s interesting – and you’re baking at the same temp? Mine are just barely starting to brown when I pull them out and 10-12 min is sufficient to cook them through if rolling them as 1″ balls. Are you making them larger?

      Reply

      • Jareth
        April 30, 2016

        Yeah I come back and check the temperature every single time I make them because I forgot to write down the temp on the sheet I wrote out for it, lol.

        The very first time I made them they were a bit bigger than 1″ and I figured that was why it was taking them so long to get brown. But the next few times, it’s taking roughly the same amount of time even with them being small too. I have no idea what’s going on. Do you reckon it’d be okay to take them out at 12 minutes even if they aren’t near browning on top?

        Reply

        • Natasha
          natashaskitchen
          April 30, 2016

          They should be just barely starting to brown. I would recommend testing one at 12 minutes.

          Reply

        • Nadiya Belan
          January 11, 2017

          Some ovens are different. My oven temp is lower than most, so i usually add 10 F more and it turns out amazing.

          Reply

  • Jareth
    April 14, 2016

    I’ve been meaning to make these for ages and I finally got some walnuts. These are amazing. I’ve never had any before and they came out great. I used more regular flour instead of the wheat flour because I couldn’t find a small bag of it anywhere but the little cakes held their ball shape pretty good. I was worried because I saw someone say that not using wheat flour made them spread out but it wasn’t really noticeable for me.

    These are just so good. I’m probably gonna end up having to make more, they’re already about gone, lol. Thanks for the recipes!

    Reply

    • Natasha
      natashaskitchen
      April 14, 2016

      Hi Jareth! I’m so happy you enjoyed the recipe! I’ve made them both ways with all purpose and with a mix of whole wheat and I’ve never had them spread out. I suspect they either measured their flour incorrectly or used too much butter. Thanks for the awesome review!

      Reply

  • Anna
    January 30, 2016

    All I can say is, “WOW!!” These are so amazing, I can’t stop eating them. Better go hide them or else there will be no more left when hubby come home lol Thanks, love the recipe- so easy and quick to make and they turn out BOMB!

    Reply

    • Natasha
      natashaskitchen
      January 30, 2016

      Yay!! I’m so happy you love the cookies 🙂

      Reply

    • Amelia
      December 10, 2021

      I’m so excited to try these cookies! I was wondering if I can make these by putting the walnuts in a food processor? I was hoping for just bits of nuts instead of chunks but I just didn’t know it I will have to use less so it doesn’t mess up the proportions? Thank you!

      Reply

      • Natasha
        December 10, 2021

        Hi Amelia, I haven’t tried that but I think it could work. if you are trying to process them to more of a flour consistency, you might try our Almond snowball cookies instead where we did that.

        Reply

  • Victoria
    December 18, 2015

    Hi Natasha,

    Last time I made these, they lost their ball shape and became more flat. Wondering what I did wrong and how to avoid it 🙂

    Thank you!
    Victoria

    Reply

    • Natasha
      natashaskitchen
      December 18, 2015

      Did the consistency of the cookies before baking look like what is shown in the photos? It sounds like possibly too little flour?

      Reply

      • V
        December 20, 2015

        I think using whole wheat flower as you recomment really helped.

        Reply

    • Skeezix
      November 1, 2020

      These cookies will naturally flatten on the bottom. If they flatten completely, your dough is too soft. Chilling it for a couple of hours before baking it will firm up the butter. You could also try adding an extra tablespoon or so of flour, but be careful with that. Too much flour will ruin the taste and texture of the cookies

      Reply

  • Luda
    November 22, 2015

    I love this recipe. Can I make this cookies without walnuts or any nuts? Some people allergic to nuts.

    Reply

    • Natasha
      natashaskitchen
      November 22, 2015

      Luda, nuts provide very important flavor for these cookies. They won’t taste as good without them.. I also made almond snowball cookies, using almond flour if you prefer that. These cookies just don’t taste great without a nut base ingredient. PS. I tried making these with coconut flakes but they still turned out blend and without flavor.

      Reply

      • Luda
        November 23, 2015

        Thank you. I’m going to make almond snowball cookies. Is it ok time use 1cup granulated sugar 1 tsp cornstarch (instead of powdered sugar) and grind them in a blender?

        Reply

        • Natasha
          natashaskitchen
          November 23, 2015

          Hi Luba, I haven’t tried making powdered sugar myself but there are many tutorials out there. Just make sure to measure it after grinding it to make sure there is the same amount of powdered sugar. Keep in mind you’ll need more for rolling them in sugar. I imagine you would need a very good/strong blender or food processor to make powdered sugar.

          Reply

          • Luda
            November 23, 2015

            Thank you. I didn’t want to mess up so I bought powder sugar. Cookies came out very delicious. Thank you for all recipes. They are the best. God bless you and your family.

  • Dasha
    October 27, 2015

    I’m making these tea cookies and i realized that there is a little mistake in a process steps. In ingredients list you say that 1 1/4c white flour and 1c whole wheat flour is needed, and later in your steps you say only-gradually add 1 1/4 c of flour,and later nothing says about adding the rest of flour.
    I understood anyway, but thought you should know .
    Thanks for all your great recipes, Natasha!!!!

    Reply

    • Natasha
      natashaskitchen
      October 27, 2015

      Dasha thank you so much for pointing that out! I’m so embarrassed I did that but I really really appreciate that you told me! It’s fixed now 🙂

      Reply

      • dasha
        October 27, 2015

        you are very welcome!!!
        i thought maybe somebody already told you about it, but i couldn’t read all the comments.
        i do enjoy every single recipe that you post!!!!!
        you have such a beautiful family, may God bless you richly!!! 🙂 🙂

        Reply

        • Natasha
          natashaskitchen
          October 28, 2015

          You’re the first and seriously thank you!! I’m so happy you are enjoying the recipes and God bless you too! 🙂

          Reply

  • Liliya
    May 21, 2015

    THEY ARE SOOO GOOD!!!!!!

    Reply

    • Natasha
      natashaskitchen
      May 21, 2015

      Thank you Lillya :).

      Reply

  • liliya
    April 9, 2015

    Vy molodcy ochen’ vkusnye u vas recepty!!! Ya vsegda ispol’zuvayu vash sajt!!

    Reply

    • Natasha
      natashaskitchen
      April 9, 2015

      Hi Liliya! I’m so happy you are enjoying the recipes 🙂

      Reply

  • Ira
    March 29, 2015

    I tried these for my cousins birthday party. When my first batch came out of the oven, I only waited 2 minutes before rolling them in the powdered sugar. The sugar kind of melted and stuck to them. Is this how it should be or should I have waited longer before rolling them in the sugar?
    Thanks anyway, all your recipes are really great and this one too!

    Reply

    • Natasha
      natashaskitchen
      March 30, 2015

      That’s normal. You want the first coating to stick nicely. This will cause the second layer to stick better as well. I’m so glad you’re enjoying the recipes :). Thanks Ira!

      Reply

  • ramona
    December 16, 2014

    Hi,
    Tried this recipe today, I baked them at 350F cuase the recipe doesnt say the temperature, anyway they seemed undone after just 12 min, so I ended up baking them for like 20 min, I also turned them but still have a floury taste …like they are not done..is this how they are supposed to be?
    thanks!

    Reply

    • Natasha
      natashaskitchen
      December 16, 2014

      Hi Ramona, the temperature is written at the top of the recipe, just before step 1: “preheat to 400..” It is also in the print friendly recipe. They aren’t supposed to have any floury taste, but more cookie-like. It was probably the baking temperature that caused them to turn out differently.

      Reply

  • Raya lych
    December 13, 2014

    I love this recipe. Not only are they good and easy to make but they freeze well.
    I freeze the raw dough once I form them into balls. Then when I want a few I bake them. Great for unexpected company.

    Reply

    • Natasha
      natashaskitchen
      December 13, 2014

      Thank you for the tip Raya and for the great review :).

      Reply

  • Tina
    September 23, 2014

    Hello, Natasha!
    Even though I consider my self as Russian I have never heard of this wonderful cakes! I am so happy I met with you through this website! Thanks! May God bless you and your family!

    Reply

    • Natasha
      natashaskitchen
      September 23, 2014

      Welcome to my blog! I’m so happy you’re here too! 🙂 God bless you in all of your cooking adventures 🙂

      Reply

  • Inna
    September 14, 2014

    I made those the other day for a party and I have to make a confession. So, I ate half of them, please note, half of the batch by my self!!! lol I had to make one more batch. they are so so easy to make and so so delicious! Natasha, your recipes are always the best. Sometimes I would read same recipe on another blog and once I make the food its different and not as good, I think it has to do with you explaining it so good for us step by step. I never have questions when i make your recipes while i have tons of questions reading other bloggers recipes. Your blog has won me over lots of other blogs. Thank you for doing this! Keep up the good work!

    Reply

    • Natasha
      natashaskitchen
      September 14, 2014

      Thank you so much for your sweet comment. 🙂 I am grinning ear to ear. I’m so happy you like the blog and thank you for your encouraging feedback!

      Reply

  • Marina
    September 11, 2014

    I make similar to these, but we call them snow balls. And to make it faster I put them in the ziplock with powdered sugar ( about 5 at a time) and shake it gently. Everyone loves them, best when fresh!

    Reply

    • Natasha
      natashaskitchen
      September 11, 2014

      That’s a great idea! Thanks for the tip 🙂

      Reply

  • Inna
    September 2, 2014

    Can I use cookie scoop to form these tea cakes??

    Reply

    • Natasha
      natashaskitchen
      September 2, 2014

      You can use a small cookie scoop. A regular one will probably be a little too much dough.

      Reply

  • Viktoriya
    August 30, 2014

    Love love love these! So many a tea time I plan on having thanks to this recipe!

    Reply

    • Natasha
      natashaskitchen
      August 31, 2014

      I’m so happy to hear that 🙂

      Reply

  • Rachel
    August 10, 2014

    A nice biscuit recipe Natasha! I used pecans instead of walnuts. Next time I won’t add salt (I used salted butter and it made them salty). I have made quite a few of your recipes now and they have been some real winners in that bunch! Great blog…my favourite blog in fact!

    Reply

    • Natasha
      natashaskitchen
      August 10, 2014

      Thank you so much for sharing that! I realized I didn’t specify that it should be unsalted butter. Thank you! Thank you! You’re so sweet. I’m so glad you are enjoying the blog 🙂

      Reply

  • Alla
    March 1, 2014

    I just gotta say I LOVE EVERYTHING ON YOUR BLOG!!! (I have been peaking in here for half a year now. You are my little secret to being a great cook! THANK YOU FOR EXISTING!!!) So I made these Russian tea cakes like 8 times now and I just can’t get enough of them. Except I don’t do the final step with confectioners sugar…i find it really hard and time consuming to roll them perfectly white. I would make these when I have nothing to tea or if I am craving for something sweet…something baked (which is ALWAYS!) I am starting to be scared of my appetite because I cook your recipes almost all the time and I could gobble down such big portions of food. Ne kak ne naemsya! lol
    P.S. I don’t look like a person who could eat a lot.

    Reply

    • Natasha
      natashaskitchen
      March 1, 2014

      Your comment is awesome! It just made my day 🙂 thanks! Blessings to you!! 🙂

      Reply

  • Amanda
    January 18, 2014

    Can you make this without walnuts?

    Reply

    • Natasha
      natashaskitchen
      January 18, 2014

      Yes. You can omit nuts and mix in 1 cup flaked coconut and 1 Tbsp grated orange peel. Or you can fill them with pieces of caramel or chocolate, or both 🙂

      Reply

  • Shannon
    December 5, 2013

    Help! My cookies came out flat and crumbly! I’m at a loss as to what I did wrong. I followed the recipe exactly. I need them for this afternoon and have to try making another batch but am terrified they’ll turn out flat again. Any suggestions? Some have said to chill the dough for an hour first and that might help. I’m so scared they’ll come out flat again!

    Reply

    • Natasha
      natashaskitchen
      December 5, 2013

      They shouldn’t be flat unless you used way too much butter. How much butter did you use?

      Reply

    • Viktoriya
      August 30, 2014

      When I made them the first 2 times, mine came out the same way. But today I made them and they turned out just like in the pictures. The only difference was that I left the butter out longer so that it would be really soft and easy to cream in the first step. I think that may make a big difference.

      Reply

      • Natasha
        natashaskitchen
        August 31, 2014

        It definitely makes a difference when it’s easier to blend with the other ingredients. 🙂 thanks for sharing your feedback!

        Reply

  • Elena
    November 12, 2013

    Hi Natasha. I love your website! Got a question for you have you tried to freeze the baked balls or how long do you think they will be good in refrigerator for? Thank you.

    Reply

    • Natasha
      natashaskitchen
      November 12, 2013

      I haven’t tried to freeze them. I wonder if the powdered sugar will get weird in the fridge. I kept them at room temp. They sit for up to a week in an airtight container, but they are usually eaten long before that!

      Reply

      • Elena
        November 12, 2013

        Ok thank you I’ll just store them in air tight container because I need them for Saturday 🙂

        Reply

  • natalya
    September 18, 2013

    spasibo za rezept,ochen rassypchatoe i vkusnoe pechen”e.pravda,testo ochen rassypalos i ya dobavila 0,5 stick butter.

    Reply

    • Natasha
      natashaskitchen
      September 18, 2013

      I’m so glad you liked it 🙂

      Reply

  • Kristina
    April 8, 2013

    these were soo good i made these few months back or several and I miss it thank you

    Reply

    • Natasha
      natashaskitchen
      April 8, 2013

      Thanks for stopping by and letting me know you enjoyed the recipe. 🙂

      Reply

  • Maria
    January 28, 2013

    Tried these yesterday. They turned out pretty well. I wasnt sure about the outcome as I didnt quite follow the measurements. Here we use European measuring system. At first it was too little butter and the flour was not mixing well. So what I did is to add butter gradually and just mixing until I started seeing that the dough was getting the right consistency. I also made some little changes on the original recipe: I used just all-purpose flour and vanilla powdered sugar.
    Still have to pass the final test: giving them to try to my russian bestie!

    I really like your website! You do such a good job and I will definitely try more of your recipes!

    Reply

    • Natasha
      natashaskitchen
      January 28, 2013

      Thanks Maria 🙂

      Reply

  • Sara Pezz
    January 13, 2013

    This recipe is wonderful.. i tried it an followed the exact measurement.. it came out perfect! I was afraid it wont turn out great but i was wrong. I love it and will put it in my treasured recipe collections for my keepings.. will recommend this to all.. thanks natasha.. i never thougt i could bake now with ur hlp.. m becoming to love it! Thnks again

    Reply

    • Natasha
      natashaskitchen
      January 13, 2013

      That’s awesome! Way to go! My first baking experiment was actually a little bit of a disaster (good thing I didn’t quit; lol), but I’m glad you had a successful baking experience.

      Reply

  • Iryna
    January 4, 2013

    They remind me of Mexican Wedding cookies! Gotta try your recipe! Thank you

    Reply

    • Natasha
      natashaskitchen
      January 4, 2013

      You are welcome Iryna 😉

      Reply

  • Janet
    December 9, 2012

    Hi,
    Just made your recipe, but subsituted ground hemp seed because I was out of walnuts. They came out great and still had a great nutty flavor. Texture was just the same. Thanks for a great and simple recipe!
    J

    Reply

    • Natasha
      natashaskitchen
      December 9, 2012

      Where do you buy hemp seed? Is it ok for people with nut allergies?

      Reply

  • Tanya
    September 28, 2012

    Amazing 🙂 perfect and fast :)))) Thank u for ur amazing website I use it often!

    Reply

  • Natasha
    September 18, 2012

    I made these today,they turned out so good!!Thank you so much for such a great recipe.Keep up the good work;)God bless

    Reply

    • Natasha
      natashaskitchen
      September 18, 2012

      Youre welcome and God bless you too 🙂

      Reply

  • Sarah Z.
    June 22, 2012

    If I don’t have whole wheat flour, I should still use 1 1/4 cups of all-purpose flour and 1 additional cup of all purpose flour instead of whole wheat flour? so that is a total of 2 1/2 cups of all purpose flour in this recipe? Am i right or I confused everything? lol I want to make them tomorrow and I wasn’t sure.

    Reply

    • Natasha
      natashaskitchen
      June 22, 2012

      It would be 2 1/4 cups of all purpose flour. Enjoy! 🙂

      Reply

  • Viktoriya Prokopchuk
    May 3, 2012

    So delicious. I made these afew weeks ago. So good. Thank you for sharing this recipe.

    Reply

    • Natasha
      natashaskitchen
      May 3, 2012

      So glad you enjoyed the recipe 🙂

      Reply

  • Natalya Zinchenko
    April 4, 2012

    i really loooove them! By the way my name is Natasha too. 🙂

    Reply

    • Natasha
      natashaskitchen
      April 4, 2012

      Hi Natasha. Nice to meet you! 🙂 I’m glad you liked the tea cakes 🙂

      Reply

  • yana
    April 7, 2011

    As i was making these, did i only then realize these are just about the same cookies as we make in our family circle. Only thing different is instead of walnuts, we toast almonds and instead of powdered sugar by itself, we mix it with special dark cocoa. We call them cocoa balls 🙂 yum…:)

    Reply

  • Liliya
    November 9, 2010

    Just made these little cookies, so simple and fast but very yummy. Didn’t have walnuts so I substituted with pecans and added lemon zest. Simply delicious! thanks

    Reply

  • Ilona
    May 29, 2010

    hmmmmm… i think i might have put too much butter then, because when i saw that it doesnt mix well with the flour, i put two more sticks and thats why they flattened and fell apart when i picked them up.. oh, and the butter was not softened, probably thats why didnt mix… i will try again.. Thanks for replying back..

    Reply

    • Natasha
      May 29, 2010

      Your welcome. Man, all that work and you didn’t even get to enjoy them 🙁 Well, I hope you give them another shot because they are very tasty

      Reply

  • Ilona
    May 28, 2010

    Natasha: I tried to make them today and something went wrong. The recipe asks for 2 sticks of butter. I am confused of what kind of sticks, you now some butter package comes with 4 sticks of butter.. Some packages have sticks that are long… So when i used the 2 sticks it seemed like i needed more butter for the flour was not mixing…. Also, when i put them in the oven, they flatten. Are the cookies supposed to flatten like that… Again i am thinking i must’ve used too much butter. Can you please let me know.

    Reply

    • Natasha
      May 28, 2010

      I checked the recipe to my original and it looks right. Its two regular sticks of butter. I believe it is equivalent to 1 cup of butter. Were they softened to room temp?When they are too firm, it doesn’t mix well. Also, are you sure you didn’t add more than 2 1/4 cups of flour total? They should flatten just a little bit on the bottom but not fall apart. And they stay pretty round (see picture) I’m sorry it didn’t work out for you. I’m not sure what else could have happened. Hope that helps.

      Reply

  • Sofya
    February 9, 2010

    I mean I really “miss” them.

    Reply

    • Natasha
      February 9, 2010

      These arent Pryaniki. They are more like cookies. But my mom makes some really really good pryaniki and frosts them with a mint glaze….mmmm. I haven’t learned to make them, but I definitely want to and will post them as soon as I do. Thanks for the idea!

      Reply

      • Leah
        May 23, 2021

        i am about to make them!🤩

        Reply

        • Natasha's Kitchen
          May 23, 2021

          Please share with us how it goes!

          Reply

  • Sofya
    February 9, 2010

    Eto prjaniki ili net? I really mix prjaniki… Never made them.

    Reply

  • Veronica
    January 11, 2010

    I’ve made them but it was Robin McGraw’s recipe and it called for margarine, which I think made it sub-par. I think this recipe sounds much better–real butter is always better!

    Reply

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