RUSSIAN TEA CAKES

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60 min Prep
1 hr 15 min Total
Pie Iconb
48 Servings

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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
  • Small check mark in a circle icon1 cup butter or margarine, softened
  • Small check mark in a circle icon1/2 cup powdered sugar
  • Small check mark in a circle icon1 teaspoon vanilla
  • Small check mark in a circle icon2 1/4 cups Gold Medal™ all-purpose flour
  • Small check mark in a circle icon3/4 cup finely chopped nuts
  • Small check mark in a circle icon1/4 teaspoon salt
  • Small check mark in a circle icon Powdered sugar
Preparation
  1. Heat oven to 400°F.
  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.
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.