Russian Tea Cakes

Prep Time: 1 hour 0 min

Total Time: 1 hour 15 min

Makes: 4 dozen cookies

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

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.

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.

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.