Does anyone know how to keep russian tea cake cookies to keep their shape during baking:) ?

are your cookies spreading too much??

Yes, they shouldn't be spreading at all. They are shaped as balls but when baked they flatten out. Thanks for your reply any help would be greatly appreciated.

without seeing the recipe you are using - first of all - your butter/margarine may be too soft when you are using it also if you are placing the rolled balls on a hot cookie sheet they may spread before they bake - and be sure your baking sheet is ungreased -

here is a recipe if you would like - its from the 1940's!

Russian Tea Cookies

Yields: 8 Dozen


1 pound (454g) butter or margarine, softened
1 cup (237ml) powdered sugar
1 tablespoon (15ml) vanilla
2 1/4 cups (530ml) all-purpose flour
1/4 teaspoon (1.2ml) salt
2 cups (473ml) finely chopped walnuts (pecans can be used)
Powdered sugar


Heat oven to 400' (205'C).
Mix butter, 1 cup (237 ml) powdered sugar and the vanilla. Stir in flour, salt and nuts. Shape dough into 1-inch (2.5cm) balls. Place on ungreased cookie sheet. Bake until set but not brown, 8-9 minutes. Roll in powdered sugar while warm; cool. Roll in powdered sugar again.

Ambrosia Balls: Substitute 2 cups (473ml) cookie coconut and 2 tbsp (30ml) grated orange peel for the nuts.

by the way - get yourself an oven thermometer - if your oven temp is off that can affect all your baking! be sure your oven is the correct temp