Russian Tea Cakes

Russian Tea Cakes

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.

Prep Time

1:00

Hr:Mins

Total Time

1:15

Hr:Mins

Makes

4

dozen

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.
Makes 4 dozen cookies
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Special Touch
These rich little cookies are extra-special when made with macadamia nuts.
Success
To ensure recipe success, do not use self-rising flour or vegetable oil spreads in this recipe.
Variation
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:

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