Russian Tea Cakes
- 1 cup butter or margarine, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla
- 2 1/4 cups 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.
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.