Russian Teacakes

By sheilaolim

These buttery melt-in-your-mouth cookie balls go by many names in recipe collections, including Mexican Wedding Cakes. They always contain finely chopped nuts and are twice rolled in powdered sugar. This holiday favorite is one of Betty's Best!

Special Touch
These rich little cookies are extra-special when made with macadamia nuts.
Success
To ensure recipe success, do not use self-rising flour or vegetable oil spreads in this recipe.
Variation
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

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

Details

Servings 4

Preparation

Step 1

Heat oven to 400ºF.
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.