Light, crunchy, round, buttery balls, with chopped nuts in them, coated with confectioner's sugar. These look nice when placed on a tray in the mini paper cupcake liners.

Advertisement

Ingredients

21
Original recipe yields 21 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (180 degrees C).

    Advertisement
  • Mix all the ingredients together with a mixer until well blended. Roll dough into round small balls.

  • Bake for 10-12 minutes.

  • Cool completely then roll in additional confectionary sugar.

Nutrition Facts

207.7 calories; 3.1 g protein; 13.7 g carbohydrates; 23.2 mg cholesterol; 62.8 mg sodium. Full Nutrition

Reviews (217)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/22/2006
I like this recipe b/c it was not only quite tasty but it was extremely easy! I used almond extract instead of vanilla and I used and about 1/2 the pecans it called for and the other half were almonds (in which I toasted both before crushing them.) I crushed them to a sandy texture for better flavor. Through trial and error, I discovered that the balls should be about the width of a nickel, no bigger than a quarter, for them to bake for 10 min. I tried larger ones, baked them longer, but I couldn't get them to bake evenly. Be sure that they are completely cool before rolling them in the sugar! Read More
(207)

Most helpful critical review

Rating: 2 stars
11/10/2011
This recipe needed some modificaion to make it just right. The vanilla needed to be doubled the nuts needed to be very finely chopped and cut back to back to 1.5 cups and 1/4 teaspoon salt added. I also roll the cookies in melted butter before rolling them in powdered sugar. Read More
(19)
292 Ratings
  • 5 star values: 227
  • 4 star values: 38
  • 3 star values: 11
  • 2 star values: 8
  • 1 star values: 8
Rating: 5 stars
10/22/2006
I like this recipe b/c it was not only quite tasty but it was extremely easy! I used almond extract instead of vanilla and I used and about 1/2 the pecans it called for and the other half were almonds (in which I toasted both before crushing them.) I crushed them to a sandy texture for better flavor. Through trial and error, I discovered that the balls should be about the width of a nickel, no bigger than a quarter, for them to bake for 10 min. I tried larger ones, baked them longer, but I couldn't get them to bake evenly. Be sure that they are completely cool before rolling them in the sugar! Read More
(207)
Rating: 5 stars
03/12/2008
This is the exact same recipe my friend has in his cookbook at home (which we have made many times together around the holidays to give out to friends). One tip, the finer you ground the nuts the better it tastes! I've had them with chunky nuts and with finely ground nuts, and I have to say the finely ground nuts are the way to go. Also, since these cookies easily come together in a ball shape, we've put toffee, butterscotch, and sometimes chocolate in the middle. All you need to do is take three or four chips (of whatever you prefer), flatten out the cookie in your hand, place the chips in the middle, and fold the dough over into a ball shape and bake. This makes it extra tastey and special! Read More
(147)
Rating: 5 stars
01/16/2008
Ive been making these cookies for the longest time and always get raves. I reckon, 100g of walnuts is more than sufficient- too much nuts will result in the cookie breaking up more easily. Use lightly salted butter n omit the confectionary sugar in the batter. The mildly salted cookie and confectionary sugar coating is a perfect marriage of flavours! The trick to making these cookies melt in ur mouth is to avoid overbeating it and handling it as little as possible. After beating the butter (make sure it's not too soft, rather, slightly firm) with vanilla, add in the flour n beat till just blended/mixture forms a lump. Very easy and addictive! Read More
(124)
Advertisement
Rating: 5 stars
12/11/2005
This is exactly what I was looking for. Thanks! Keep in mind that there is no salt in this recipe so if you use unsalted butter (which I usually do) you'll need to add a couple pinches. I made the dough about a week ahead of time (refrigerated) and they came out perfect. Read More
(51)
Rating: 5 stars
08/29/2003
I made this for my daughters 5th grade class they were having a mexican party I wasn't sure if the kids would like them. people are calling me for the recipe. Read More
(41)
Rating: 5 stars
06/27/2006
Very good. I made for a big family party and they were a big hit. Very easy. I doubled with no problems. I used salted butter which gave a nice flavor since the recipe called for no salt although I would usually use unsalted for cookies. Read More
(37)
Advertisement
Rating: 5 stars
12/24/2005
I've been searching so long for this perfect recipe and finally I've found it here. These are sometimes called Russian Tea Cakes or Swedish Tea Cakes. I followed the recipe but added 1 tsp. almond extract and these cookies came out moist delicious and so good that I must make more! I used my pampered chef scooper to make the balls but I made them a bit too big so I had to cook them a bit longer. Next time I'll scale down a bit. These are absolutely WONDERFUL! Read More
(24)
Rating: 5 stars
05/11/2003
I would have given more stars if I could! I made 2 batches of these early this morning to sell and sold them before lunch! THANKS THANKS THANKS!They were so pretty in the little cupcake liners!:-)) A Read More
(21)
Rating: 5 stars
06/12/2003
Delicious! I thought the amount of walnuts seemed like a lot but they turned out great. Read More
(19)
Rating: 2 stars
11/10/2011
This recipe needed some modificaion to make it just right. The vanilla needed to be doubled the nuts needed to be very finely chopped and cut back to back to 1.5 cups and 1/4 teaspoon salt added. I also roll the cookies in melted butter before rolling them in powdered sugar. Read More
(19)