Russian Tea Cakes Recipe

These Russian Tea Cakes are a classic holiday cookie. They look like little snowballs and are filled with walnuts. A wonderful classic treat.

Russian Tea Cakes are a popular treat. Why buy them when they are simple to make and nothing beats fresh, real ingredients.  These almost always appear at our church banquets. I even saw a knock off (boxed version) at Costco this year.

This recipe was slightly modified from a recipe shared with me by Tanya, a friend from church. I added more walnuts and subbed half the flour with whole wheat. Tanya, thank you so much for sharing this!  Hope you all enjoy them! Actually, I’m pretty certain you will be smitten and will make them more than once!

Ingredients for Russian Tea Cakes:

1 ¼ cups all-purpose flour
1 cup whole wheat flour (use all-purpose if you don’t have wheat). *measured correctly
2 sticks unsalted butter (1/2 pound butter or 16 tbsp) at room temperature
1 cup walnuts, coarsely chopped
½ cup confectioners (powdered) sugar, plus more for rolling cookies
1 tsp vanilla
¼ tsp salt

Russian Tea Cakes

How to make Russian Tea Cakes:

Preheat the oven to 400°F.
1. In a large bowl, cream 2 sticks of butter, 1/2 cup of powdered sugar and 1 tsp of vanilla, until smooth.

Russian Tea Cakes-6

2. Gradually mix in the 1 1/4 cup of all-purpose flour, 1 cup of whole wheat flour and 1/4 tsp salt.

Russian Tea Cakes-7

3. Use a spoon to mix in 1 cup of walnuts until well distributed.

Russian Tea Cakes-8

4. Shape the dough into 1-inch balls and place them on a clean baking sheet 2 inches apart. Bake 10 to 12 minutes, or until the edges are very lightly browned.

Russian Tea Cakes-2

5. Fill a bowl with powdered sugar and Roll the balls in it while they are still warm.

Russian Tea Cakes-9

6. Once cookies are at room temperature, roll them in powdered sugar again to get perfect little snowballs.

Russian Tea Cakes-3

Cookies may be stored up to 1 week in an airtight container. Serve with Tea. Duh.

Russian Tea Cakes-4

Russian Tea Cakes Recipe

4.89 from 27 votes
Prep Time: 30 minutes
Cook Time: 12 minutes
Total Time: 42 minutes
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $3-$5
Servings: 40 cookies

Ingredients

  • 1 ¼ cups all-purpose flour
  • 1 cup whole wheat flour use all-purpose if you don’t have wheat.
  • 2 sticks unsalted butter 1/2 pound butter or 16 tbsp at room temperature
  • 1 cup walnuts coarsely chopped
  • ½ cup confectioners powdered sugar, plus more for rolling cookies
  • 1 teaspoon vanilla
  • ¼ teaspoon salt

Instructions

Preheat the oven to 400°F.

  1. In a large bowl, cream 2 sticks of butter, 1/2 cup of powdered sugar and 1 tsp of vanilla, until smooth.
  2. Gradually mix in the 1 1/4 cup of all-purpose flour, 1 cup of whole wheat flour and 1/4 tsp salt.
  3. Use a spoon to mix in walnuts until well distributed.
  4. Shape the dough into 1-inch balls and place them on a clean baking sheet 2 inches apart. Bake 10 to 12 minutes, or until the edges are very lightly browned.
  5. Fill a bowl with powdered sugar and roll the balls in it while they are still warm.
  6. Once cookies are at room temperature, roll them in powdered sugar again to get perfect little snowballs.

Cookies may be stored up to 1 week in an airtight container. Serve with Tea. Duh.

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natashaskitchen

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 recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • 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

  • 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

  • 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

  • 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

  • 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

  • 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

  • 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!
    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

  • 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

  • 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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