Lemon Tea Cookies

Rating: 3.75 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

Every year at the holidays, I make Russian tea cakes. This year, the man in my life said it reminded him of the lemon cookies he used to love so much from a bakery he frequented in another town. I tried several recipes I found online and none were right, so I just made my own instead!

By Dana Sweeney

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Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
30
Yield:
65 cookies
Nutrition Info
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Ingredients

30
Original recipe yields 30 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 325 degrees F (165 degrees C). Cover a wire rack with waxed paper. Pour 1/4 cup confectioners' sugar into a shallow bowl.

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  • Cook and stir pine nuts in a nonstick skillet over medium heat until browned, 1 to 3 minutes. Transfer nuts to a food processor and grind until fine.

  • Beat butter and cream cheese together with an electric mixer until smooth. Beat in 3/4-cup confectioners' sugar, lemon juice, lemon zest, vanilla extract, and lemon extract, respectively, beating well after each addition. Add ground pine nuts and mix until smooth and creamy.

  • Whisk flour and salt together in a bowl. Gradually add flour mixture to butter mixture and beat until dough is just-combined. Drop dough in small scoops onto a baking sheet.

  • Bake in the preheated oven until cookies are firm and bottoms are golden brown, 18 to 20 minutes. Roll baked cookies in confectioners' sugar in the shallow bowl and place on prepared wire rack to cool.

Nutrition Facts

Per Serving:
196 calories; protein 3.7g; carbohydrates 18.4g; fat 12.3g; cholesterol 23.5mg; sodium 68.4mg. Full Nutrition
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Reviews (1)

Read More Reviews

Most helpful positive review

Melissa Conger
Rating: 4 stars
05/17/2016
These were good but didn't have much sweetness to them and they didn't turn out puffy/fluffy like I was looking for. Lemon flavor was nice though. I thought I had pine nuts but I didn't so I used almonds and that worked out just fine. Not sure if I'll make these again; I'll have to eat more of then to decide;) Read More
4 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
JRCHEL20
Rating: 5 stars
10/10/2020
Except for the scoop, I made these exactly as the directions went. They are quite good! Lighter than expected! And the lemon is very nice. They aren’t overly sweet so they kinda require the dusting of sugar over them . I will get a scoop so the cookies can be uniform! Read More
Helpful
(1)
Melissa Conger
Rating: 4 stars
05/17/2016
These were good but didn't have much sweetness to them and they didn't turn out puffy/fluffy like I was looking for. Lemon flavor was nice though. I thought I had pine nuts but I didn't so I used almonds and that worked out just fine. Not sure if I'll make these again; I'll have to eat more of then to decide;) Read More
Paul III
Rating: 3 stars
11/22/2020
They needed a touch more liquid somewhere. They are too crumbly. I added 1 1/2 tsp of poppy seed instead of pine nuts. I also added 1 1/2 tsp of baking powder. We added more zest and juice. It was plenty tart, but it definitely needed the powdered sugar for sweetness. Read More
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