| 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 |
| 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. |
|
| 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:
75 ( 45 ); 5 g ( 1 g); 0mg; 55 mg; 6 g ( 0g); 1 g 4 %; 0%; 0%; 2 % 1/2 ; 1