One recipe for Russian tea cookies is Betty Crocker's Russian tea cakes. This recipe takes about one hour to prepare and makes approximately 48 cookies. The cookies require butter, powdered sugar, vanilla, flour and chopped nuts, such as pecans or walnuts, and are twice rolled in powdered sugar.
To make Betty Crocker's Russian tea cakes, first combine 1 cup softened butter, 1/2 cup powdered sugar and 1 teaspoon vanilla. Add in 2 1/4 cups flour, 3/4 cup finely chopped nuts and 1/4 teaspoon salt. Mix all the ingredients together until the dough is firm. Roll the dough into 1-inch balls, and place them on an ungreased cookie sheet about 1 inch apart. Bake the cookies for 10 to 12 minutes at 400 degrees Fahrenheit until the cookies are set.
Remove the cookies from the baking sheet, and allow to cool somewhat on a wire rack. Roll the slightly cooled cookies in powdered sugar, then allow the cookies to cool completely. Finish the cookies by rolling a second time in powdered sugar.
For a variation on the Russian tea cakes, make toasted coconut tea cakes by toasting 3/4 cup coconut in a 350-degree oven for five to seven minutes. Add the toasted coconut to the dough mixture. Using macadamia nuts instead of walnuts or pecans also adds a different taste.