Russian Tea Cakes

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 ¾ 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.

Russian Tea Cakes

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  • Prep Time


  • Total Time


  • Servings



  • 1

    cup butter or margarine, softened

  • ½

    cup powdered sugar

  • 1

    teaspoon vanilla

  • cups Gold Medal® all-purpose flour

  • ¾

    cup finely chopped nuts

  • ¼

    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. Expert Tips


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