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My review
Tea Cookies I
Mari
"This recipe makes 30 to 35 cookies. They are delicious, can't eat just one."
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Ingredients
servings 295Original recipe yields 12 servings (2 1/2 dozen)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Beat together the butter and confectioners' sugar till creamy. Add vanilla.
- Mix the dry ingredients, stir into creamy mixture. Blend well.
- Add the nuts, mix well, roll the dough out into two balls. Wrap in plastic wrap and chill for at least 1 hour in the refrigerator.
- Flatten dough out and cut into 15 or 20 equal size pieces, shape into balls. Place on ungreased cookie sheet.
- Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes till firm but not brown. While still warm roll into confectioners' sugar, let cool and roll again.
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Reviews
Read all reviews 4759 Ratings
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Most helpful positive review
12/26/2006
This is my all-time favorite cookie and make them for Christmas every year. This taste of this cookie is very similar to shortbread cookies, but softer and almost melt in your mouth. I don't kn...
Most helpful critical review
12/22/2002
I was looking for a tea cookie recipe that my sister used to make. This was definitly not it. This recipe was so dry. It would not hold together. After refrig. it, the dough was falling apar...
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12/26/2006
This is my all-time favorite cookie and make them for Christmas every year. This taste of this cookie is very similar to shortbread cookies, but softer and almost melt in your mouth. I don't kn...
2/16/2008
This was an excellent cookie, although there are several steps that weren't really neccessary at all. There was no need to refrigerate the dough, 1t of baking powder is all you need, 3/4c of but...
12/22/2002
I was looking for a tea cookie recipe that my sister used to make. This was definitly not it. This recipe was so dry. It would not hold together. After refrig. it, the dough was falling apar...
1/9/2008
Great cookies. I have always known these cookies as "Mexican Wedding Cakes". I used pecans instead of walnuts (I chopped the pecans very finely) and used half butter and half Crisco. I made very...
4/20/2008
These cookies are indeed excellent! I used fine ground walnuts, it came out so good, we could not stop eating! It really makes a difference if you have them in the refrigerator before baking.
12/16/2010
This is a great recipe. It was exactly what I was looking for. The cookies were easy to make and tasted just right. I used a dough hook to make the dough less crumbly and easier to work, and ...
7/14/2010
Delicious!! I subbed pecans for the walnuts (not a big walnut fan) and doubled the nuts, and they were sooo good! I made these for my daughter's birthday tea party and there were very few left...
5/4/2008
I made these smaller, so there would be a small possibility of portion control... hopes were dashed, because I couldn't stop eating them. WONDERFUL cookie, though. But if you're going to make th...