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I like to make Russian Tea Cakes during the holidays or for special tea parties. My granddaughter loves these little cookies–at least she loves licking the jam from the center! They are easy to make, too, which means they are kid-friendly.
I’m guessing they are called Russian Tea Cakes because they are much like Christmas Snowball Cookies that have nuts and are rolled in powdered sugar. I’ve also heard them called thumbprint cookies, which appear to have originated in Sweden.
Ingredients Needed to Make Russian Tea Cookies
- butter, softened
- powdered sugar
- vanilla extract
- all-purpose flour
- salt
- raspberry and/or apricot jam
- powdered sugar
Instructions for Making This Recipe
Preheat oven to 325 degrees. Gather your equipment and ingredients so that you have everything close at hand on the counter or table.
In a large mixing bowl, cream together the softened butter and powdered sugar. Add vanilla extract.
Use real butter. I always use salted butter in my recipes. Simply because that is what I buy and have on hand. If you use unsalted butter, you may want to increase the salt to 1/2 teaspoon. If possible, use real vanilla, too.
Blend in the all-purpose flour and salt and mix thoroughly.
Roll tablespoons of dough into 1 inch balls. Place on cookie sheets lined with silicone baking mats or parchment paper.
Press down with your thumb or a spoon in the center of each cookie. Fill centers with a teaspoon of the strawberry and/or apricot jam.
You may use any flavor of jam that you like. We almost always go for Raspberry and Apricot, although Strawberry, Plum, or even Fix would be good, too. You could also fill the centers with chopped nuts, such as pecans, hazelnuts, or almonds.
Bake in preheated oven for 15-20 minutes until the bottoms are just golden brown. Cool on wire racks. When cool, dust with powdered sugar.
This recipe will make 2 dozen cookies perfect for your next tea party. I encourage you to make some today!
See more Cookie Recipes Here. Here are more Tea Party Ideas.
Russian Tea Cakes
Ingredients
- 1 cup butter softened
- 1/2 cup powdered sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup raspberry/apricot preserves
- 1/4 cup powdered sugar
Instructions
- Preheat oven to 325 degrees. In mixing bowl, cream together butter and powdered sugar. Add vanilla. Blend in flour and salt and mix thoroughly.
- Roll tablespoons of dough into 1 inch balls. Place on cookie sheets lined with silicone baking mats or parchment paper. Press down with your thumb or a spoon in the center of each cookie. Fill centers with a teaspoon of preserves.
- Bake 15-20 minutes until bottoms are just golden brown. Cool on wire racks. When cool, dust with powdered sugar. Makes 2 dozen.
