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Tea has had a rich and varied history in Russia since 1638. Today, it is considered the de facto national beverage, one of the most popular beverages in the country. Tea is closely associated with traditional Russian culture and at the end of meals, served with sweets/desserts, such as tea cakes/cookies.
Samovar
An important aspect of the Russian tea culture is the ubiquitous Russian tea brewing device known as a samovar, which has become a symbol of hospitality and comfort. (Adopted from the Russians, samovar is very cultural in surrounding countries, including in the Iranian homes as well.)
Around 1636, Russian Vassili Starkov was sent as envoy to the Mongolian Altyn Khan. As a gift to the Tsar, he was given 250 pounds of tea. Starkov at first refused, seeing no use for a load of dead leaves, but the Khan insisted. Thus was tea introduced to Russia. In 1679, Russia concluded a treaty on regular tea supplies from China via camel caravan in exchange for furs.The Chinese ambassador to Moscow made a gift of several chests of tea to Alexis I. The difficult trade route made the cost of tea extremely high. Therefore, the beverage became available only to royalty and the wealthiest Russians. In 1689, the Treaty of Nerchinsk was signed. It formalized Russia’s sovereignty over Siberia, and also marked the creation of the Tea Road that traders used between Russia and China.
The decline in Chinese tea in the mid 19th century meant that Russia began to import more tea from Odessa, and London. By the end of the 18th century, tea prices had moderately declined. In 1885, the first industrial tea plantation was established. The tea industry did not take off until World War I, and greatly expanded following World War II. However, by the mid 1990’s, tea production came to a standstill. Today, the main area in Russia for tea production is in the vicinity of Sochi (location of 2014 Winter Olympics), which has the world’s northernmost tea plantations.
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Thought to have originated in Russia (may be evolved from pryaniki), these cookies are called Russian tea cakes (with hazelnuts, almonds, or walnuts), Mexican wedding cookies (with pecans), also Italian, Swedish wedding cookies, Austrian kipferin, butterballs, and occasionally, snowball cookies. This is because of their powdery white, spherical appearance when seen during winter holidays and at weddings. These cookies have ingredients in common, are covered in confectioner’s sugar, crispy outside, crumbly/nutty inside and have a very unique delicious texture and taste!
Russian Tea Cake
Recipe by: Fae’s Twist & Tango (fae-magazine.com)
INGREDIENTS
• 113 g (½ cup or 8 Tbsp) unsalted butter at room temperature, soft
• 32 g (¼ cup) confectioner’s sugar
• ½ tsp pure vanilla extract
• 1/8 tsp salt
• 145 g (1 cups+2 Tbsp) all-purpose unbleached flour (no self-rising flour)
• 50 g (1/3 cup) roasted/unsalted/finely chopped, hazelnuts (skinned), almonds (blanched), walnuts, pecans, macadamia, even pine nuts!
For coating the cookies
• 100 g (¾ cup) confectioner’s sugar
DIRECTION
◊ Prepare a baking sheet lined with parchment paper.
◊ Position rack in middle of oven and preheat to 200°C/400°F.
◊ By hand, using silicon spatula: In a medium~large bowl, smash butter with sugar and salt, add vanilla and incorporate them well. Add flour a couple of Tbsp at a time and continue to mash them to incorporate well until crumbled in small segments. Add finely chopped nuts, at this point use your hands and make a thick dough.
◊ Shape dough into 2.5cm/1″ balls. Note: For well rounded, evenly ball-shaped finish, form the dough-balls into an evenly oblong shape as seen in the photo. Place oblong balls vertically, about 3cm/1¼” apart on the lined baking sheet.
◊ Bake for 9 minutes, until set but not brown (over baking dries and hardens the cookies). Out of oven, immediately transfer them to a wire rack to cool slightly for 1~2 minutes.
◊ Sift the confectioner’s sugar into a bowl. Roll warm cookies in powdered sugar and return them to the wire rack to cool completely. Once cooled, roll the cookies in powdered sugar again.
◊ Store in an airtight container, at room temperature for up to 4 days. If refrigerated (I refrigerate everything to last longer), let them return to room temperature before serving.
~ Bon Appétit! ~
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So, what’s cooking in your kitchen?
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These sound great Fae! and so similar to two types of cookies my mother used to make decades ago, Butter Mint Cookies (crushed butter mints) in them, she also made potato chip cookies (you guessed right) with crushed potato chips in them . I remember she made the butter mint cookies or started making them way back in the 1960’s and the Potato Chip Cookies back in the 1980’s I would like to try your recipe as a base for these. !
Very interesting, Mitchell. Your Mom sure was a creative woman. Maybe that is where you got your creativity from. Give these cookies/cakes a go and I am sure you’ll like them.
Very interesting story.These are easy to make, I’ll try your recipe!
Hi Anto, Yes they are so easy and so pleasing.
I’ve never had Russian tea cakes before, Fae. Thank you for your introduction. These look so delicious.
Jhuls, These are so easy to make. Please do make them, they go so well with tea. 😛
How many things we can learn from you amazing posts Fae! I’ve never heard about those cookie, so thanks a lot!
Oh Margherita, coming from you, I am blushing. You are too kind. We learn quite a bit from each another. Thank YOU!
Such an interesting story on tea to go along with the tea cookies…thank you!
Thank YOU, dear Karen. 😀
Definitely be baking these before the week is over (also can’t wait to try them). Also agree with an previous comment wish they just appear before me, so I didn’t have to make a mess in my kitchen. 😉
Hello and Welcome! These are very easy and quick to make cookies. Let me know how your cookies turn out!
My family & I have been making these every Christmas for four generations! Love them. Cheers Fae~
They really are cute little delicious things. Do you use a similar recipe?
Hello Fae! I do love drinking tea, too!
It’s interesting to know that there are such cookies, but they are unknown as ‘Russian tea cookies’ in Russia. We have/make such ‘snowballs’ cookies, but they are not very famous as seems they are in the US (according to Wikipedia).
It seems they are called Russian, because they look like Russian pryaniki – a type of gignerbread pastry/cookies, which are often eaten with tea.
You may have a look at pic of → ‘pryaniki
Very interesting! I just checked and read a little about Russian Spice Cookies or Honey Bread – Pryaniki.
The recipe of pryaniki is so much different from Russian tea cake that I only have to assume that through travel it has evolved to Russian tea cake that we know of now. And, it is easier to say ‘Russian tea cake’ than difficult-to-pronounce ‘pryanniki‘. I must tell you, ‘Russian tea cake’ sounds more romantic to me. 😀 )))
I have adjusted my narrative to incorporate your information. Thank you.
Yes, prayniki is more complicated to pronounce! 😀 And its pastry totally different from “snowballs”, but such snowballs are beautiful and very wintery cookies
For me, this is called ‘snow ball cookies’, (Japanese call it that, not in the UK. Snowball in UK is different cake altogether. ) I didn’t know it was from Russia. I didn’t know that there is tea plantation in Russia either! Very interesting history of tea culture, Fae-san!
I knew about tea in Russia because my Father grew up in there (now the area is back to being Azerbaijan). However, I did not know about Russian tea cakes until I was an adult, and a colleague brought me one from Whole Foods (three decades ago). 😀 )))
You made me remember my mother’s samovar which always dominated the kitchen. The only downside was the polishing. This is a lovely recipe which I will be putting on my list to make.
I can’t think of my parents’ home without a samovar. Was your Grandma’s samovar made of silver or brass? I made the tea cakes again today. They are easy mix and quick bake. 30 minutes before tea time and fresh cookies with your tea.
No brass. Looks beautiful when polished but a pain to polish has it has so many little pieces to it.
I didn’t realise the connection between Russia and tea was so strong, what a great write up! Really enjoyed reading it 😀
These cookies look delicious, it is one of the types I have yet to try making!
Cheers
Choc Chip Uru
Hi Uru, Thank you and I am glad you liked it. The tea cakes are easy mix, quick bake and pleasing to the palate. 😛
I love these beauties, Fae! And I have been lucky enough to taste the different variations. Your story is simply fascinating. Although I don’t drink tea, its history and serving traditions never cease to amaze me.
Have a great weekend!
I’m so glad that you enjoyed the history of tea in Russia, dear Francisca. And, these tea cakes are sure special. 😀 )))
Yummy! I love all versions of this cookie. I make one at Christmas time with mini chocolate chips, too.
That sounds yummy too!
They are on my list to make today! I have made them a few years ago & know that I loved them!
Sweet Sophie, You and I, both love these cute little cookies!
How fascinating Fae, I never knew the history of tea in Russia and how popular it is. I have heard of these cookies though and love them, have had several variations as you mentioned. They are delicious and perfect with a good cup of tea. Beautiful post.
Thank you, Suzanne, for your kind comment. These cookies are sure attention getters. I don’t know about the Russians, but in Iran, most of the people don’t dissolve sugar in their tea. A piece of ‘hard’ sugar-cube (kind that doesn’t dissolve quickly) is placed on the tongue and drink the tea, keeping the sugar in place. Health conscious people use a dried white mulberry instead of the sugar, or eat small bites of cookies with every sip. Today, sugar/diet conscious people just take tea straight and have the cookies as desserts.
Hi Fae, how interesting is the samovar!!!! I would love to get one in my home!! 😉 I always thought the Russian tea cookies and Mexican wedding bells (as we called them) were the same thing. Now I’ve learned it’s the nuts the make the difference. Thank you!
I’ve read that the cookies were introduced form Russia throughout to the west Europe, and then traveled across the oceans to Mexico. There are so many types of samovars… elaborate Russian ones are very colorfully painted, and elaborate Persian ones are made of silver with lots of decorative engraved filigree designs. You’ll see some examples → here.
Ahhh, you’ve done it again dear Fae! I’ll be off to the kitchen just as soon as I can to make up a batch of your latest treats!
I love these little tea cakes, but have never made them before myself… the time has come!!
You are kind my friend! Don’t forget to take their photo, Margot! 😀 )))
Love the post as it introduces culture and history!
I’m glad you liked it, dear Chris.
Wonderful history behind your Russian tea cakes sweet Fae. BEautiful presentation and I too love making them, we call it something quite different here, I forget the name :). It’s tea time here… I’m dreaming
Thank you, Sweet Loretta. When you remember the name, please let me know and I will add it to the list.
I wish I could run to you with them for your tea time. 😀 )))
I love reading the bit of history you shared with today’s recipe, Fae. And… that Samovar is gorgeous… just looking at it I can see how it added to making tea time special. Your recipe sounds delicious… especially with that nutty flavor.
Darling Nancy, I grew-up with samovar at tea time. My parents took a samovar all the way to Japan too. Also, the first time my Mom visited me in the USA, she hand carried a big box of samovar for me. I do not own a samovar now, but now there are kettles made to look like samovar, with facet on the side and matching tea pot to go with, as seen → here.
Love the history Fae, and what gorgeous looking tea cakes they are too. Love the tip about rolling into an oval before baking!
Thank you, Selma! These tea cakes are one of my favorites.
I just saw your amazing Almond, Orange and Tahini Biscuits! Yum! <3
A very interesting story Fae
Oh, please do! It is easy and your palate will be grateful. 😀 )))
Fae, this is beautiful. What a great recipe. I love Russian tea cakes. Samovars are so pretty and such cool devices. Great post as usual.
Ever so sweet, Amanda! This is a good recipe. First time I tried, I used a recipe from a very famous book and it was a disaster. No, I did not do anything wrong. If it was a typo or whatever, the recipe was/is wrong. I’m glad you like it too.
Wouldn’t mind some of these today! Would make the cuppa that much better.
You said it. Now that I read your comment, I feel like making them right now again. 😛
I love these cookies! They’re one of my favorites!
Ooo… Nancy, mine too! 😛
What a great bit of history! You’re right, I see these little cakes with different names in a wide variety of cultures. But whatever they are called, they are delicious.
I’m with you. I’ll eat them whatever they are called. 😀 )))
These Russian Tea Cakes look so savory and so delicate, Fae
Beautiful Russian tradition!
Yes, Linda. I made them with hazelnuts and they were very good. I only made one recipe and the 24 cookies went very very fast. As in, in matter of minutes. 😀
these look scrummy – shall be having a try of this recipe (slightly adapted for my families needs!) thanks so much for sharing
yum yum
Yes, dietary needs, or prefer one thing over the other is all the fun in cooking and for the taste buds too!
Fae!!! Love this post. First of all for the recipe. But secondly…I live in a small town in Italy, but there is a Russian community here, and there is a store called, “Samovar” which sells Russian and Eastern European goods. I never knew what samovar meant and now I do! Going forward, every time I see that shop, I am going to think of you!
Hi Diana, When I write a post, I try to accommodate everyone of every age group, from every corner of the globe in mind and not assume every one is familiar with everything in the world. Comments like this makes me very happy that I am amusing some. If I were in your small town, I would be the nosiest person in Samovar Market! 😀 )))
Wow, we used to own samovar. Tea drinking is still a tradition in our home. How much I wish for a cup of tea, and for those little cakes to magically appear on my table right now
Yes, I grew-up with samovar around me too, and tea time was/is big. My parents took a samovar all the way to Japan. Also, the first time my Mom visited me in the USA, she hand carried a big box of samovar for me. Not being sure of the electric voltage difference, she brought me one operated with kerosene. 😀 )))