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Russian Tea Cakes

(7 reviews)
Russian Tea Cakes
  • Prep Time 60 min
  • Total Time 1 hr 15 min
  • Servings 48
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These buttery melt-in-your-mouth cookies go by many names but they are always twice rolled in powdered sugar and filled with finely chopped nuts.

Ingredients

1
cup butter or margarine, softened
1/2
cup powdered sugar
1
teaspoon vanilla
2 1/4
cups Gold Medal™ all-purpose flour
3/4
cup finely chopped nuts
1/4
teaspoon salt
Powdered sugar

Directions

  • 1 Heat oven to 400ºF.
  • 2 Mix butter, 1/2 cup powdered sugar and the vanilla in large bowl. Stir in flour, nuts and salt until dough holds together.
  • 3 Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet.
  • 4 Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on wire rack.
  • 5 Roll warm cookies in powdered sugar; cool on wire rack. Roll in powdered sugar again.
Tips  

Expert Tips

These rich little cookies are extra-special when made with macadamia nuts.

To ensure recipe success, do not use self-rising flour or vegetable oil spreads in this recipe.

Make it your way. Toasted Coconut Tea Cakes are a special treat for coconut lovers. Toast 3/4 cup coconut by baking uncovered in an ungreased shallow pan at 350°F for 5 to 7 minutes, stirring occasionally, until golden brown. Let coconut cool before adding to the dough.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
75
(
Calories from Fat
45
)
Daily Value
Total Fat
5 g
(
Saturated Fat
1 g
)
Cholesterol
0mg
Sodium
55 mg
Total Carbohydrate
6 g
(
Dietary Fiber
0g
)
Protein
1 g
Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
1/2 Starch; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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