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Tea Cookies I

Rated as 4.48 out of 5 Stars

"This recipe makes 30 to 35 cookies. They are delicious, can't eat just one."
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Ingredients

servings 295 cals
Original recipe yields 12 servings (2 1/2 dozen)

Directions

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  1. Beat together the butter and confectioners' sugar till creamy. Add vanilla.
  2. Mix the dry ingredients, stir into creamy mixture. Blend well.
  3. 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.
  4. Flatten dough out and cut into 15 or 20 equal size pieces, shape into balls. Place on ungreased cookie sheet.
  5. 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.

Nutrition Facts


Per Serving: 295 calories; 20.4 g fat; 25.5 g carbohydrates; 3.5 g protein; 41 mg cholesterol; 171 mg sodium. Full nutrition

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Reviews

Read all reviews 45
  1. 56 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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Most helpful positive review

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

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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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...

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...

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...

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...

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.

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 ...

This recipe is a sure-shot deal. No less than five stars.

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...

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...