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Russian Tea Cakes

Russian Tea Cakes


1 cup/250 mL butter, softened

1/2 cup/125 mL powdered sugar

1 tsp/5 mL Watkins Pure Vanilla Extract

1 tsp/5 mL Watkins Imitation Rum

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

Watkins Pure Ground Cinnamon


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.

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