Butterball Cookies (Russian Tea Cakes)

Both my grandmother and my mother made ‘little white cookies’ at Christmas time. But they both had different names for the cookie. Grandma called them ‘Russian Tea Cakes’, but my mother called them ‘Butterballs.’

I was married and on my own before I learned that Grandma had the correct name, and that Betty Crocker Cookbook called them Russian Tea Cakes also.

But either name works for me, and I just look forward to making and eating them at Christmas time. Full video can be seen on Facebook and YouTube ‘Delicious by Debbie.’

Russian tea Cakes (Butterballs)

1 cup butter at room temperature

2 tsp. Vanilla

1-1/2 cup Powdered Sugar, divided

2-1/4 cups all-purpose flour

1/2 tsp. Salt

3/4-1 cup chopped nuts (I used pecans)

1. Preheat oven to 375 degrees.

2. In large mixer bowl mix butter, vanilla and 1/2 cup powdered sugar, until smooth

3. Add salt & flour & mix on low speed until dough comes together.

4. Stir in 3/4-1 cup chopped nuts

5. Roll cookies in to ball (I got 36 balls), and chill on a plate or tray for 1 hour

6. Bake on parchment lined cookie sheets for 7-10 minutes. The bottoms should be lightly browned.

7. Allow to cool until you can handle them, and then roll each one in the remaining 1 cup of powdered sugar.

8. Allow them to cool completely and then roll them in the powdered sugar again

9. NOTE: these freeze well and when I get them out of the freezer I let them thaw and roll them in the powdered sugar again!! (Keep the powdered sugar you have been rolling them in.)

Published by Deborah Blowers

I’m a gal who loves to be in her kitchen cooking! Growing up in a large family allowed for me to begin cooking and baking at a fairly young age. I’m a wife, mother, and nurse.

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