Often prepared and eaten at Christmastime, Russian Christmas Tea Cakes are made from a mixture of nuts and coated twice in powdered sugar. They’re messy, so just don’t wear a black shirt when eating these and you’ll be fine!.

Welcome, Dear Reader, to day 15 of Lord Byron’s 24 Cookies of Christmas series. Today, we are talking about the popular Russian Tea Cakes. But, did you know there is actually no historical explanation as to why these cookies are deemed to be of Russian origin?

WHERE DO RUSSIAN TEA CAKES COMES FROM?

According to the internet, where everything one reads is gospel, it’s speculated that the recipe is derived from other Eastern European shortbread cookie recipes. It is believed that the recipe migrated to Mexico with European nuns; there’s also speculation that the cookies earned their name because they are often served beside Russian tea urns.

Whatever the case, by the twentieth century, they became popular on wedding dessert bars, and as a Christmastime confection throughout North America. And, I’m glad to adopt them right here at Lord Byron’s Kitchen as a part of my 24 Cookies of Christmas series. Yesterday, we had Austrian cookies, today we have Russian. Who knows what tomorrow will bring?

Did you know that I’ve been posting a 24 Cookies of Christmas series for a few years now? There are over 100 Christmas cookie recipes that you can find right here at Lord Byron’s Kitchen! To make it easier to find, I have created a page for each series. Just click on the image below and you’ll find the full series for that volume all one page!

A BUDGET FRIENDLY CONFECTION

Keeping in theme with our cookie countdown advent, I’m trying my best to select cookies that are not only delicious, but are also budget friendly and easy to make. Russian Christmas Tea Cakes are both of those things. There are very few ingredients, so as I have said many times before, when there are very few ingredients, get the best you can find or afford.

The nuts play a big part of this recipe, so be sure to use nuts that are fresh. Nuts, left to sit for a while, can easily and quickly develop a stale flavour. It’s certainly not pleasant and cannot be masked by adding other ingredients. A stale nut will always taste like a stale nut no matter how many ingredients you add to it!

THEY’RE STEALING MY INGREDIENTS!

Whenever we buy nuts, we tend to buy only as much as we are going to need or are going to eat. The only exception really is almonds. A natural almond will last forever, it seems. I wouldn’t know, because whenever I buy almonds, I have to literally hide them way in the back of the pantry so that John.e doesn’t eat them. He loves almonds!

Just recently, I removed all of my baking supplies from the pantry and placed them in a wooden crate under the food prep island we have in our dining room. Both John.e and McKenna know that whatever is on that island is completely off limits. The same goes for my big containers that I use to store chocolates, sugars, candies, sprinkles, etc. Off limits!

That doesn’t sound much like the spirit of Christmas, does it? Don’t worry, Dear Reader, they get to eat their fair share of all of these cookies. Someone has to eat them! We’ve both been taking cookies to work and we’ve been putting together cookie care packages for our neighbours too. If you’re wondering, no, we do not have a fridge full of cookies.

I knew, quite frankly, when I started this 24 Cookies of Christmas journey that I would be eating more sugar than I ought to, but like I always say, it’s a sacrifice I’m willing to make for Lord Byron’s Kitchen. To be completely honest, in many, many instances, I will indulge in only one cookie from each batch. I allow myself to do that for quality control and so that I can explain the taste and texture of the cookie to you!

My take on Russian Christmas Tea Cakes is this: They are delightfully sweet with a crunchy exterior. They’re messy, but delightfully so! You can taste the pecans well enough, and, they simple melt in your mouth. They really are a great little cookie and a perfect addition to any Christmas dessert table.

STORING, PACKAGING, AND FREEZING

These cookies will stay fresh for about 3-5 days in a covered container and in a cool place. But, if you plan to freeze these cookies, use a food-safe container that can be frozen. You’ll want to ensure a very tight fitting lid too. (I use these quite often when freezing baked goods.) I like to place a sheet of plastic wrap over the top of the container before pushing the lid on. This helps to create a better seal. The goal is to keep all of that cookie freshness locked in!

You can freeze these cookies for up to three months. They will come out of the freezer looking just like they did when you put them in there. Once you thaw them, they will taste just as fresh, and be just as soft, as the day you first baked them. After thawing, I like to roll them around in a bit more confectioner’s sugar just to freshen up the look of them again.

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