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 60 min
  • Total Time 1 hr 15 min
  • Servings 48

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
  • 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.

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