Russian Tea Cakes
- 1 Hour Prep1 Hour 15 Minutes Total
- 48 Servings
- 75 Calories per Serving
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.
Ingredient List
- 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
Preparation
- Heat oven to 400°F.
- Mix butter, 1/2 cup powdered sugar and the vanilla in large bowl. Stir in flour, nuts and salt until dough holds together.
- Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet.
- Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on wire rack.
- Roll warm cookies in powdered sugar; cool on wire rack. Roll in powdered sugar again.
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
Daily Values (Amount per serving)
Vitamin A 4%, Vitamin C 0%, Calcium 0%, Iron 2%, Vitamin D 4%, Folic Acid 2%
Other Nutrients (Amount per serving)
Calories 75 , Calories from Fat 45 , Total Fat 5 g, Saturated Fat 1 g, Cholesterol 0mg, Sodium 55 mg, Potassium 15 mg, Total Carbohydrate 6 g, Dietary Fiber 0g, Protein 1 g, Starch 1/2, Fat 1
