Recipe: Russian Tea Cakes

Submitted by CIRI shareholder Bernadene Henrie of Anchorage

Start to finish: 75 minutes (55 minutes active)

Servings: About 48 cookies


1 cup butter, softened
½ cup sifted powdered sugar, plus more for rolling
2 teaspoons vanilla extract (Mexican vanilla preferred)
2 cups all-purpose flour
1 cup chopped pecans
¼ teaspoon salt


  1. Preheat oven to 325 degrees.
  2. Cream the butter. Add vanilla and ½ cup powdered sugar to butter. Beat until light and fluffy.
  3. Sift the flour, measure out 2 cups, and sift again with the salt.
  4. Mix the flour mixture with butter mixture. Add chopped pecans.
  5. Shape into 1-inch balls. Place about 2 inches apart on ungreased cookie sheet.
  6. Bake for 20 minutes until set but not brown. Remove from cookie sheet. Cool slightly on wire rack.
  7. Roll warm cookies in powdered sugar; cool completely. Roll in powdered sugar again.

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