Princess Tea Cakes

November/December 2007

Your rating: None Average: 3.8 (50 votes)

Working on this makeover of a classic Russian Tea Cake made Bridget Klein feel closer to her late sister, Gina, because they are “a great match for her personality: delicate and refined, pretty to look at, and yet a definite character that inspires adoration and loyalty.” Gina's middle name, Sarah, means “princess,” in Hebrew; hence the name of these confections. Klein's mom “swore these cookies couldn't be made without butter,” she says, “until she tasted them.” Klein continues: “Gina was a traditionalist, too, but I think I might have been able to fool her with these.”

Princess Tea Cakes

7 Reviews for Princess Tea Cakes

Not the best...

My 2 princess and I just made these. The taste isn't the best. Hoping as they set they will taste better. Not sure what one could do to make it taste better.

look beautiful
Surprisingly authentic!

I never thought that you could make a cookie that tasted like a Russian tea cake, snowball, whatever you call them that didn't require scads of butter. This recipe is surprisingly authentic-tasting with the substitution of white whole wheat flour and oil. Try them; you won't be disappointed!

relatively healthy, very tasty
Comments (2)

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Anonymous wrote 2 years 21 weeks ago

I am sure the freshness of

I am sure the freshness of the ingredients have a bearing on the taste of the cookie. Use fresh Oil, powdered sugar etc for best results.

Anonymous wrote 2 years 24 weeks ago

WOW! These are really, really


These are really, really good! I couldn't discern the absence of butter. The texture of this cookie is no different from the ones I've made for years and years. What's great is that I don't have to wait for a trip to the market for a pound of butter (that is quite costly if you haven't noticed). I always have canola oil on hand. Truly a wonderful recipe. One I will be making from now on. Thanks

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