Share:

I HAVE to start this post with a confession. I know that these ((incredible cookies)) are called Russian Tea Cakes … but for one reason or another (I honestly don’t remember the reason), I grew up calling them reindeer turds. I DO remember asking friends if they’ve ever had “those deer turd cookies,” and I DO remember always getting crazy looks each time I asked the questions so I’m pretty confident it’s not a common thing. But … now ya know.

Anyway, I love these cookies. They’re made with nuts and powdered sugar. What’s not to love? If you’ve never made these before, I really do recommend making the original recipe first and then trying my healthified one – not because the healthified one isn’t delicious (I promise it is!), but because the original just really shouldn’t be missed.

Russian Tea Cakes/Reindeer Turds: Original Recipe

• 1 cup butter
• 1/2 cup confectioners’ sugar
• 1 tsp vanilla
• 2 1/4 cup flour
• 1/4 tsp salt
• 3/4 cup nuts (walnuts or pecans – I prefer pecans) very finely chopped

Mix butter, sugar and vanilla until well blended. Add flour, salt and chopped nuts and mix well until blended. Make 1” balls and bake 10-12 minutes at 375 – should not be brown. Roll in confectioners’ sugar, let cool, and roll in sugar again.

Russian Tea Cakes/Reindeer Turds: Healthified Recipe

Really, all you’re going to do here is replace the flour with almond flour. This actually lends itself nicely to the flavor but I will admit, they’re a bit more crumbly than the original. You should also know that this isn’t REALLY “healthy,” because you’re still using a ton of sugar and butter, but the almond flour does decrease the calories a bit!

• About
• Latest Posts

Rebecca McKinney

I was born a foodie. My dad is a chef, baker, and restaurant owner and my mom might as well be because she owns whatever kitchen she walks into. I grew up working in my family’s restaurant and bakery in Pawling, New York – McKinney and Doyle. I started behind the bakery counter at 12 years old after begging my parents to let me start working. At 16 I worked as a hostess. By 18 I was serving tables and training behind the bar where I then worked every other weekend throughout my college career. Even now, when I am visiting my family in New York, I help out where I’m needed. To make a long story short, the food and restaurant industry has been my life for as long as I can remember.

I wanted to create this blog for a few reasons. First and foremost, to share tips, tricks, and knowledge about the food and beverage industry in general but also to help people see a different side of the restaurant world. Every restaurant has a totally unique culture and world within it. I want to help open people’s eyes to more than how fast the service is or how easy or hard it is to secure a reservation.

So, thanks for stopping by! I welcome your ideas, input, and feedback and hope you enjoy!

Eat well & travel often,

Becky McKinney

Latest posts by Rebecca McKinney (see all)

• Why Food Makes the Best Gift for a New Mom - April 12, 2023
• 5 Ingredients to Cook With This Spring - March 15, 2023
• 10 Reasons to Dine Out on Valentine’s Day - February 2, 2023