Caitlin Sweany Teaches How to Make Her Russian Tea Cakes

Photo by sweetbeetandgreenbean

Photo by sweetbeetandgreenbean

Every family has different Christmas traditions in food, ranging from a roast turkey or Christmas pudding. Families make gingerbread houses and hot cocoa as well as long lasting memories that will remain for generations.

Senior Caitlin Sweany is known around the school for her baking abilities and scrumptious seasonal cookies; she spared us one of her recipes she reserves for Christmas bakes: 


Russian Tea Cakes (cookies)


1 cup of soft butter

1/2 cup of sifted confectioners sugar

1 teaspoon of vanilla 

Sift together and stir in:

2 1/4 cups of sifted flour

1/4 teaspoon of salt

Then mix in 3/4 cup of finely chopped walnuts (or pecans). 

Then chill dough for about an hour. Roll into 1 inch balls and place on an ungreased baking sheet. Bake at 400 for about 10-12 minutes or until set but not brown. While still warm roll them in powdered sugar and then roll them again after they have cooled.

Pullquote Photo

This recipe is important to me because for as long as I can remember I’ve baked these cookies with my mom at Christmas time and they’re some of our favorites!”

— Caitlin Sweany