Russian Tea Cakes

These buttery melt-in-your-mouth cookie balls go by many names in recipe collections, including Mexican Wedding Cakes. They always contain finely chopped nuts and are twice rolled in powdered sugar. This holiday favorite is one of Betty's Best!

Makes 4 dozen cookies

1 cup butter or margarine, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
2 1/4 cups Gold Medal all-purpose flour
3/4 cup finely chopped nuts
1/4 teaspoon salt
Powdered sugar

1. Heat oven to 400 degrees F.

2. Mix butter, 1/2 cup powdered sugar and the vanilla extract in large bowl. Stir in flour, nuts and salt until dough holds together.

3. Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet.

4. Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on wire rack.

5. Roll warm cookies in powdered sugar; cool on wire rack. Roll in powdered sugar again.

(Total time will vary; cook or bake time is per batch.)

Nutrition Information: 1 Serving: Calories 75 (Calories from Fat 45 ); Total Fat 5 g (Saturated Fat 1 g); Cholesterol 0mg; Sodium 55 mg; Total Carbohydrate 6 g (Dietary Fiber 0g); Protein 1 g

Percent Daily Value*: Vitamin A 4 %; Vitamin C 0%; Calcium 0%; Iron 2 %

Exchanges: 1/2 Starch; 1 Fat

*Percent Daily Values are based on a 2,000 calorie diet.

Special Touch:
These rich little cookies are extra-special when made with macadamia nuts.

Success:
To ensure recipe success, do not use self-rising flour or vegetable oil spreads in this recipe.

Variation:
Make it your way. Toasted Coconut Tea Cakes are a special treat for coconut lovers. Toast 3/4 cup coconut by baking uncovered in an ungreased shallow pan at 350 degrees F for 5 to 7 minutes, stirring occasionally, until golden brown. Let coconut cool before adding to the dough.

Recipe and photograph provided courtesy of Betty Crocker 2007/TM General Mills All Rights Reserved