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Russian Tea Cakes

Russian Tea Cakes

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 classic melt-in-your mouth cookie is a must-have on every Christmas cookie platter.

Ingredients



Instructions

  1. Heat oven to 400 degrees F.
  2. Mix butter, 1/2 cup powdered sugar and the vanilla extract in large bowl.
  3. Stir in flour, nuts and salt until dough holds together.
  4. Shape dough into 1-inch balls.
  5. Place about 1 inch apart on ungreased cookie sheet.
  6. Bake for 10 to 12 minutes or until set but not brown.
  7. Remove from cookie sheet. Cool slightly on wire rack.
  8. Roll warm cookies in powdered sugar; cool on wire rack.
  9. Roll in powdered sugar again.


Yield: 4 dozen cookies

(Total time will vary; cook or bake time is per batch.)

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.

Toasted Coconut Tea Cakes: A special treat for coconut lovers. Toast 3/4 cup coconut by baking uncovered in an ungreased shallow pan at 350 degrees F for 5 to 7 minutes, stirring occasionally, until golden brown. Let coconut cool before adding to the dough.

Nutrition Information: 1 Serving: Calories 75 (Calories from Fat 45 ); Total Fat 5 g (Saturated Fat 1 g); Cholesterol 0mg; Sodium 55 mg; Total Carbohydrate 6 g (Dietary Fiber 0g); Protein 1 g

Percent Daily Value*: Vitamin A 4 %; Vitamin C 0%; Calcium 0%; Iron 2 %

Exchanges: 1/2 Starch; 1 Fat

*Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photo credit: Betty Crocker 2007/TM General Mills.


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