Russian Tea Cakes

By burnt

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.

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

Preparation

Step 1

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.
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