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Watkins Cinnamon Russian Tea Cakes
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Watkins Cinnamon Russian Tea Cakes


  • 1 cup/250 mL butter, softened
  • 1/2 cup/125 mL powdered sugar
  • 2 tsp/10 mL Watkins Baking Vanilla
  • 1 tbsp/15 mL Watkins Organic Ground Cinnamon
  • 2 cups/500 mL sifted all-purpose flour
  • 1 cup/250 mL finely-chopped walnuts, almonds or pecans
  • 2 tbsp/30 mL half-and-half
  • Additional powdered sugar


Beat butter, sugar and vanilla until light and fluffy. Stir in flour, walnuts and half-and-half; beat until smooth. Shape into 1-inch/25-mm balls and place on ungreased baking sheet. Bake at 400°F/200°C for 12 minutes or until set but not brown. Cool slightly, roll in powdered sugar and set on wire rack to cool. Mix additional powdered sugar, and cinnamon to taste; roll balls again in cinnamon/sugar mixture. Store in well-sealed containers.


Total Time: 50 minutes

Prep Time: 15 minutes

Bake Time: 12 minutes


Yield = 20-25 Cookies



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