Russian Teacakes (Sandies)

  • 1 cup butter (or margarine), room temperature
  • 1/2 cup powdered sugar (plus additional for rolling)
  • 1 teaspoon vanilla extract
  • 2-1/4 cups all-purpose flour (fluff before measuring)
  • 1/4 teaspoon salt
  • 3/4 cup finely chopped nuts


  1. Preheat oven to 400 degrees.
  2. Mix butter, sugar, and vanilla.
  3. Blend flour and salt, and blend into butter mixture.
  4. Stir in nuts. Chill.
  5. Roll into 1 inch balls or logs. Place on ungreased baking sheet.
  6. Bake 10 to 12 minutes.
  7. Roll in powdered sugar as soon as removed from oven. Cool.
  8. Roll in powdered sugar again after cooling.

(Granny’s Note: Recipe says this makes 4 dozen. I make marble-sized and get about 75. The above are directions as given in my 50+ year-old Betty Crocker cookbook. This is my favorite cookie, and pretty too. My directions: I put everything in the food processor and mix. Nuts can be whole. If dough doesn’t want to hold together, I add a tiny bit of water. I then chill and proceed as above.)

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