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Russian Tea Cakes

Russian Tea Cakes




8 dozen cookies


30 minutes


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  • 3-3/4 cups all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1-1/2 cups butter OR margarine, softened
  • 3/4 cup Crown® Lily White® Corn Syrup
  • 1 tablespoon pure vanilla extract
  • 2 cups ground walnuts
  • 1-1/2 cups powdered sugar



  1. Combine flour and cinnamon in medium bowl; set aside.
  2. Beat butter in large bowl with mixer at medium speed until creamy. Gradually beat in corn syrup and vanilla until well blended. Stir in flour mixture and walnuts.
  3. Cover dough and refrigerate 2 hours or until easy to handle.
  4. Preheat oven to 350°F. Shape rounded teaspoonfuls of dough into smooth balls. Place 2 inches apart on ungreased cookie sheets.
  5. Bake 15 to 18 minutes or until bottoms are lightly browned. Remove from cookie sheets; cool completely on wire racks.
  6. Roll cooled cookies in powdered sugar. Store in tightly covered containers.


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