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Easy Chocolate-Stuffed Russian Tea Cakes

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  • 40 min prep time
  • 40 min total time
  • 6 ingredients
  • 20 servings
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Make your holiday cookies extra special with a hidden chocolate center in our easiest-ever version of Russian Tea Cakes.

Dorothy Kern Dorothy Kern
September 20, 2016

Ingredients

1
roll Pillsbury™ refrigerated sugar cookies
1/2
cup all-purpose flour
3/4
cup finely chopped pecans or walnuts
1/2
teaspoon vanilla
Hershey's® Kisses® Brand milk chocolates, chocolate stars, chocolate chips, or other small chocolate candies, unwrapped if needed
1 1/2
cups powdered sugar

Steps

  • 1 Heat oven to 350°F. Line cookie sheets with cooking parchment paper or silicone nonstick baking mats.
  • 2 Into large bowl, crumble 1 roll Pillsbury™ refrigerated sugar cookies with hands. Add 1/2 cup all-purpose flour, 3/4 cup finely chopped pecans or walnuts, and 1/2 teaspoon vanilla; mix with electric mixer until dough is stiff and well combined.
  • 3 Shape dough into 1 tablespoon balls (about 40); gently flatten each ball. For each cookie, place 1 milk chocolate candy or several chips in center of each flattened ball. Place second flattened ball of dough on top of candy; press edge to seal and roll between hands to make a ball. Place cookie sheets.
  • 4 Bake about 10 minutes or until edges are just slightly golden. (Depending on candy used, balls may flatten more than others.) Cool 2 to 3 minutes on cookie sheets until they can be picked up without falling apart.
  • 5 Place 1 1/2 cups powdered sugar in small bowl. Roll each cookie in powdered sugar to coat. Store cookies in airtight container up to 4 days.
  • 1 Heat oven to 350°F. Line cookie sheets with cooking parchment paper or silicone nonstick baking mats.
  • 2 Into large bowl, crumble 1 roll Pillsbury™ refrigerated sugar cookies with hands. Add 1/2 cup all-purpose flour, 3/4 cup finely chopped pecans or walnuts, and 1/2 teaspoon vanilla; mix with electric mixer until dough is stiff and well combined.
  • 3 Shape dough into 1 tablespoon balls (about 40); gently flatten each ball. For each cookie, place 1 milk chocolate candy or several chips in center of each flattened ball. Place second flattened ball of dough on top of candy; press edge to seal and roll between hands to make a ball. Place cookie sheets.
  • 4 Bake about 10 minutes or until edges are just slightly golden. (Depending on candy used, balls may flatten more than others.) Cool 2 to 3 minutes on cookie sheets until they can be picked up without falling apart.
  • 5 Place 1 1/2 cups powdered sugar in small bowl. Roll each cookie in powdered sugar to coat. Store cookies in airtight container up to 4 days.

Expert Tips

For a super-powdered sugar look, re-roll the cookies a second time before serving.

Peanut butter cups or caramel candies would also be great for stuffing inside!

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
72.0
% Daily Value
Total Fat
2.7g
4%
Saturated Fat
0.2g
1%
Sodium
0.3mg
0%
Total Carbohydrate
11.8g
4%
Dietary Fiber
0.4g
2%
Sugars
8.9g
Protein
0.7g
% Daily Value*:
Vitamin C
0.10%
0%
Calcium
0.30%
0%
Iron
1.40%
1%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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