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Russian Tea Cakes

Total Time

Prep: 15 min. + chilling Bake: 15 min./batch

Makes

about 3-1/2 dozen

I like to present my favorite holiday cookies in a special way. I pile these fresh-baked tea cakes on pretty plates that I buy throughout the year, then wrap them with colored cellophane to give friends. —Valerie Hudson, Mason City, Iowa
Russian Tea Cakes Recipe photo by Taste of Home
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Ingredients

  • 1 cup butter, softened
  • 1/2 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 2-1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 3/4 cup finely chopped nuts
  • Additional confectioners' sugar

Directions

  1. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in vanilla. Combine dry ingredients; gradually add to creamed mixture. Stir in nuts. Cover and refrigerate for 1-2 hours.
  2. Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 12-13 minutes. Roll in confectioners' sugar while still warm. Cool on wire racks.

Nutrition Facts

1 cookie: 83 calories, 6g fat (3g saturated fat), 12mg cholesterol, 49mg sodium, 7g carbohydrate (1g sugars, 0 fiber), 1g protein.

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