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.
Yield
48 cookiesActive Time
60 minTotal Time
1 hr 15 minIngredients
- Powdered sugar
- 1/4 teaspoon salt
- 3/4 cup finely chopped nuts
- 2 1/4 cups Gold Medal all-purpose flour
- 1 teaspoon vanilla
- 1/2 cup powdered sugar
- 1 cup butter or margarine, softened
Instructions
- Roll warm cookies in powdered sugar; cool on wire rack. Roll in powdered sugar again.
- Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on wire rack.
- Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet.
- Mix butter, 1/2 cup powdered sugar and the vanilla in large bowl. Stir in flour, nuts and salt until dough holds together.
- Heat oven to 400ºF.
Notes
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.