If you like Russian Teacakes and chocolate, you'll love these tasty, tender cookies!

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Recipe Summary

prep:
15 mins
cook:
20 mins
additional:
2 hrs 40 mins
total:
3 hrs 15 mins
Servings:
72
Yield:
6 dozen
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Ingredients

72
Original recipe yields 72 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, cream butter and sugar until light and fluffy. Stir in the vanilla. Sift together the flour, salt, and cocoa; stir into the creamed mixture. Mix in the pecans until well blended. Cover, and chill for at least 2 hours.

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  • Preheat oven to 350 degrees F (175 degrees C). Roll chilled dough into 1 inch balls. Place on ungreased cookie sheets about 2 inches apart.

  • Bake for 20 minutes in preheated oven. Roll in confectioners' sugar when cooled.

Nutrition Facts

74 calories; protein 0.8g 2% DV; carbohydrates 6.1g 2% DV; fat 5.5g 8% DV; cholesterol 8.5mg 3% DV; sodium 26.9mg 1% DV. Full Nutrition

Reviews (41)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/21/2002
Very tasty! I didn't chill the dough and the cookies turned out just fine. Also I only cooked them 15 minutes. Read More
(11)

Most helpful critical review

Rating: 1 stars
12/15/2005
These cookies were dry and bitter. I think there wasnt enough sugar to sweeten all of the cocoa it calls for. 20 minutes is too long to cook them too. Read More
(4)
50 Ratings
  • 5 star values: 25
  • 4 star values: 13
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 6
Rating: 5 stars
12/21/2002
Very tasty! I didn't chill the dough and the cookies turned out just fine. Also I only cooked them 15 minutes. Read More
(11)
Rating: 5 stars
12/21/2002
Delicious! A big hit at my cookie exchange. Pretty with a chocolate shortbread flavor--rich but not too sweet. I just dusted them with powdered sugar instead of rolling them--it was easier and just as attractive I think. Don't know why dough has to be refrigerated first--I skipped this step with one batch and the turned out just fine. Highly recommended! Read More
(9)
Rating: 4 stars
12/07/2007
Kids and I made these delicious! we omited the nuts because they don't like nuts and we substititued some oatmeal to keep the dough stiff they didn't stay round like a snowball but they got eaten SO fast. Fun and tastey recipe we will make again! Read More
(6)
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Rating: 5 stars
12/30/2006
I love these cookies! I know them as an old family tradition. I was given the exact recipe by my mother-in-law who received it from her grandmother. I was pleasantly surprised to see it on All Recipes. These are a Christmas tradition for us and I look forward to them every year. Read More
(5)
Rating: 5 stars
01/30/2009
Very tasty cookie. No need to chill before rolling. Will definately use recipe again. Read More
(5)
Rating: 1 stars
12/15/2005
These cookies were dry and bitter. I think there wasnt enough sugar to sweeten all of the cocoa it calls for. 20 minutes is too long to cook them too. Read More
(4)
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Rating: 5 stars
12/12/2002
Very good - like someone else mentioned kind of like chocolate shortbread. I didn't have any nuts so I just left them out. They were a hit at work! Read More
(4)
Rating: 1 stars
01/20/2009
I was not too fond of this recipe. It was not as sweet as I thought it should be. I was not alone either my entire family thought they were a little too bitter. Needles to say I had about 5 dozen leftover cookies that ended up in the trash. Very disappointing. Read More
(3)
Rating: 5 stars
12/07/2006
I can sum these up in one word- YUM-O! Will definitely make these again. I didn't chill them before rolling the first batch but I did pop it in the fridge in between batches. Read More
(3)