Russian Tea Cakes
This is a recipe I like to make during the holidays or for special tea parties.
Servings: 12
Calories: 282kcal
Ingredients
- 1 cup butter softened
- 1/2 cup powdered sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour Buy Here
- 1/4 teaspoon salt
- 1/2 cup raspberry/apricot preserves
- 1/4 cup powdered sugar
Instructions
- Preheat oven to 325℉. Gather the ingredients and place on a counter or table so you have everything close by. Line two baking sheets with Parchment Paper or silicone baking pads.
Prepare the Cookie Dough
- In a large mixing bowl, cream together 1 cup butter (softened) and 1/2 cup powdered sugar. Add 2 teaspoons vanilla extract.
- Combine 2 cups all-purpose flour and 1/4 teaspoon salt in a small bowl and sift until mixed well. Add to butter mixture and mix thoroughly.
Form and Bake Cookies
- Using a cookie scoop or spoon, form dough into 1-inch balls. Place on prepare baking sheets. Press down with your thumb or a spoon in the center of each cookie. Fill centers with 1/2 cup raspberry/apricot preserves (about 2 teaspoons per cookies).
- Bake in preheated oven for 15-20 minutes until bottoms are just golden brown. Cool on wire racks. When cool, dust with 1/4 cup powdered sugar. Makes 2 dozen.
Notes
*Unless otherwise indicated, all of my recipes use salted butter.
**You may use Lemon Curd for the filling instead of jam. Simply add 1-2 tablespoons of lemon curd in the cookie hole. Bake as directed and when cookies have cooled, drizzle with lemon icing: 1 cup powdered sugar + 2 tablespoons lemon juice. Allow icing to set and serve. See my Lemon Curd Recipe Here.
Nutrition
Calories: 282kcal | Carbohydrates: 33g | Protein: 2g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 175mg | Potassium: 39mg | Fiber: 1g | Sugar: 14g | Vitamin A: 473IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg
