Betty Crocker’s Russian Tea Cakes Recipe

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Growing up, my anticipation for the holiday season was as much about the festive cheer and the presents as it was about the baking. The scent of these cookies baking in the oven is interwoven with memories of laughter, the soft hum of holiday music, and the gentle warmth of the kitchen. Betty Crocker’s Russian Tea Cakes recipe was a trusted guide through these cherished baking expeditions with its uncomplicated elegance and buttery perfection.

How to make Betty Crocker’s Russian Tea Cakes

Betty Crocker’s Russian Tea Cakes are a popular shortbread cookie often enjoyed during the holiday season. Despite the name, they are not specifically Russian but a variation of a traditional European cookie.

Ingredients

• 1 cup unsalted butter, softened – The base of our cookie, offering a rich, indulgent flavor.
• ½ cup powdered sugar: This sweetens the cookies and contributes to their light texture.
• 1 teaspoon vanilla extract: Adds a hint of aromatic flavor that complements the butter and nuts.
• 2 ¼ cups all-purpose flour – Provides the structure for our cookies.
• ¾ cup finely chopped nuts – Traditional recipes often use walnuts or pecans, but almonds can also be used depending on personal preference.
• ¼ teaspoon salt – A little salt enhances the flavors of the other ingredients.
• Extra powdered sugar – For rolling the baked cookies, creating that characteristic snowy appearance.

Instructions

1. Preheat your oven to 400°F (205°C). This ensures that your cookies bake evenly.
2. Mix the butter, ½ cup powdered sugar, and vanilla in a large bowl. Use a hand or stand mixer fitted with a paddle attachment on medium speed until the mixture is smooth and well combined.
3. Stir in flour, nuts, and salt. Reduce the mixer speed to low and gradually add the flour, nuts, and salt. Mix until the dough comes together. If the mixture appears too dry, you can add a teaspoon of water or milk to help it bind.
4. Shape the dough into 1-inch balls—roll pieces of the dough between your hands. The warmth of your hands will help soften the butter in the dough, making it easier to shape.
5. Place cookies on ungreased cookie sheets. Arrange them about an inch apart, as they don’t spread much.
6. Bake for 10 to 12 minutes or until set but not brown. They will still be pale on top but might have a slight golden hue on the bottom.
7. Roll in powdered sugar while still warm. Once cool enough to handle but still warm, gently roll the cookies in powdered sugar. This allows the sugar to stick better and start melting into the cookies, creating a beautiful, frosty layer.
8. Cool completely and roll in powdered sugar again. After they’ve cooled, give them a second roll of powdered sugar. This double coating ensures a generous snowy layer on each cookie.

Tips for Perfect Russian Tea Cakes

• Finely chop the nuts. This ensures that there is a bit of nut in every bite without compromising the cookie’s texture.
• Cool the cookies slightly before the first sugar roll. If they’re too hot, they might break apart; if they’re too cool, the sugar will not stick.
• To keep the cookies fresh, store them in an airtight container in layers separated by parchment paper.

What to serve with

Betty Crocker’s Russian Tea Cakes are delightful on their own, but when accompanied by the right pairing, they can become an even more enchanting treat.

Hot Beverages

• Tea: As their name suggests, Russian Tea Cakes are a classic companion to a cup of tea. Serve them alongside a pot of Earl Grey, Chai, or a soothing herbal blend for a relaxing experience. The warmth of the tea complements the buttery richness of the cookies, while the flavors can be a delightful contrast, especially with spiced or floral teas.
• Coffee: The robust flavor of coffee is perfect with these sweet, delicate cookies. Whether it’s a strong espresso, a creamy latte, or just your morning cup of Joe, the boldness of the coffee pairs beautifully with the subtlety of the cookies.
• Hot Chocolate: A mug of rich hot chocolate can turn Betty Crocker’s Russian Tea Cakes into a decadent treat, especially during the colder months. Opt for hot chocolate with a higher cocoa content to balance the sweetness of the cookies.

Cold Beverages

• Milk: A classic pairing for any cookie, a cold glass of milk with Betty Crocker’s Russian Tea Cakes is as timeless as it is tasty. The milk’s creaminess brings out the cookie’s buttery texture, providing a simple yet satisfying treat.
• Ice-cold lemonade or fruit punch: On a warm day, the tanginess of an ice-cold lemonade or a vibrant fruit punch offers a tart contrast to the sweetness of Russian Tea Cakes.

Dessert Wines and Spirits

• Sweet dessert wines: For a more adult pairing, consider serving Russian Tea Cakes with a glass of sweet dessert wine like Moscato, Riesling or a fortified wine like Port. The sweetness of the wine will pair nicely with the powdered sugar on the cookies, while the complexity of the wine adds depth to the flavor experience.
• Liquors and after-dinner drinks: Think about serving these cookies with small glasses of Amaretto or Frangelico, which offer complementary almond and hazelnut notes respectively. Cream-based liqueurs like Baileys Irish Cream could also pair well.

Fruit and Nuts

• Fresh berries: A bowl of fresh strawberries, blueberries, raspberries, or a mixed berry salad can serve as a refreshing, tart counterpart to these rich cookies.
• Seasonal fruits: Depending on the season, sliced peaches, plums, or apples can be a delightful accompaniment. These fruits offer a natural sweetness and acidity that elevates the experience.
• Assorted nuts: Since Russian Tea Cakes already contain nuts, consider offering a selection of roasted or candied nuts to complement the flavors.

Cheese and Charcuterie Boards

• Cheese platter: A platter featuring a variety of cheeses, from brie and camembert to cheddar and gouda, allows guests to play with different flavor combinations. The creaminess of soft cheeses and the sharpness of aged ones can both work well with the buttery cookies.
• Charcuterie: Though not a traditional pairing, if you’re feeling adventurous, try serving Russian Tea Cakes as part of a charcuterie spread. The saltiness of the meats can contrast delightfully with the sweetness of the cookies.

Ingredients Substitutes

Betty Crocker’s Russian Tea Cakes are a classic holiday favorite, known for their rich, buttery texture and delightful powdered sugar coating. The traditional recipe calls for a handful of ingredients: all-purpose flour, butter, powdered sugar, vanilla, salt, and chopped nuts (usually walnuts, pecans, or almonds).

All-Purpose Flour Substitutes

• Gluten-Free All-Purpose Flour: For a gluten-free version of Russian tea cakes, a 1:1 gluten-free all-purpose flour blend can be used. Look for blends that include xanthan gum, which helps mimic the texture of gluten.
• Almond Flour: For a richer, nuttier cookie, almond flour can replace all-purpose flour. Because almond flour is more dense, consider using a slightly lesser quantity and expect a more tender crumb.

Butter Substitutes

• Margarine: To keep the texture similar, use margarine instead of butter. Ensure it’s well chilled if aiming for the same dough consistency.
• Coconut Oil: For a dairy-free version, coconut oil is a great alternative. Use it solid and measure it as you would butter. This also imparts a slight coconut flavor to the cookies.
• Vegan Butter: Many vegan butter alternatives can be used in a 1:1 ratio to traditional butter. These will help maintain the rich, buttery flavor of the cookies without using dairy.

Powdered Sugar Substitutes

• Granulated Sugar: If you’re out of powdered sugar in the dough itself, granulated sugar can be used. However, for the outer coating, you’d need the fine texture of powdered sugar.
• DIY Powdered Sugar: You can make your own powdered sugar by blending granulated sugar with a bit of cornstarch until it reaches a powdery texture.

Vanilla Substitutes

• Almond Extract: For a different flavor profile, almond extract can be used instead of vanilla. It complements the nuts in the recipe well but use a smaller amount as it is more potent.
• Maple Syrup or Honey: While they will not replace the flavor directly, using maple syrup or honey can add a depth of flavor without vanilla extract.

Salt Substitutes

• Kosher Salt: If you use kosher salt in place of table salt, you may need to adjust the quantity slightly, as it tends to be less salty.
• Omit With Caution: While salt can technically be omitted, it enhances the flavors of the other ingredients, so it’s best to include it if possible.

Chopped Nuts Substitutes

• Different Nuts or Seeds: If you’re allergic to the nuts suggested or just want a distinct taste, try substituting with chopped cashews, pistachios, or even seeds like sunflower or pumpkin seeds for a nut-free version.
• Toasted Oats: For those with nut allergies, toasted oats can provide a similar texture and earthiness to the cookies.

Final Thoughts

Baking Betty Crocker’s Russian Tea Cakes is not just about making cookies; it’s about stirring up warmth and creating memories that linger well beyond the last crumb.

More Betty Crocker Recipes:

• Betty Crocker’s Cake Mix Cookies Recipe