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READY IN 40 mins

Austrian Tea Cakes

Read Reviews (9)

"These powdered sugar coated cookies are absolutely packed with ground hazelnuts, and make a wonderful accompaniment at tea time!" — Gail Hietzker

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Measuring All-Purpose Flour

Original recipe makes 48 tea cakes Change Servings

1 cup butter, softened
1/4 cup powdered sugar
2 teaspoons vanilla extract
2 cups all-purpose flour

1/2 teaspoon salt
2 cups ground hazelnuts or almonds
powdered sugar for dusting

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Directions

Preheat oven to 325 degrees F (165 degrees C).
In a large bowl, cream together the butter, 1/4 cup powdered sugar, and vanilla until smooth and light. Add the flour, salt, and ground hazelnuts; stir together until well combined. Chill dough for 1 hour, then drop onto greased cookie sheets in rounded teaspoons.
Bake in preheated oven for 25 minutes. Allow to cool for 10 minutes, then roll in powdered sugar. Cool completely on a wire rack, then roll in powdered sugar once again.

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PREP 15 mins
COOK 25 mins
READY IN 40 mins

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these cookies are awesome. i found the recipe on this site 2 weeks ago and i've had to make them three times. i'll be making them again for the family christmas party this weekend. i only gave it 4 stars cuz they're a bit time consuming and messy (with all the icing sugar) but well worth it.just a quick note to add, i dredged them 4 or 5 at a time when they were still hot. this melts the icing sugar a bit and makes them a little sticky. i then dredge them again when warm. this ensures a generous coating of icing sugar that looks spectacular!

—weeble

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Dec 18, 2009

I had 2 cups of leftover peanuts so I subsituted them, finely chopped, for the hazelnuts. The cookies came out great; they had a different flavor but were still just as rich and delicious!

—DLoomis

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11 Ratings

Jul 27, 2009

love, love these tea cakes, i use regular sugar,my family and friend love them also, she ask for the recipe.

—dorothylinton

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Jan 28, 2010

Great cookies! I made only a half batch, and I had to use a bit of extra butter to get them to stick. Might be because I used crushed almonds instead of ground. I will definitely make them again.

—Caroline

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Dec 21, 2011

These were really good and my family really liked them as a light Christmas cookie. I do find fault with the directions, which is the only reason I didn't give it 5 stars. It says to preheat the oven, then it says to chill the dough for an hr. That's an awful long time for an oven to be on. Luckily, I caught that before making them.

—Roni Dollface

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Dec 22, 2010

I made these, they are to die for. I gave it 5 stars and would have gave them a 6 if possible. Great recipe Gail.

—blackbart

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Dec 21, 2010

Turned out really nice... it's a keeper! Thank you for sharing!

—bev11

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May 05, 2011

Loved it remembered making them when I was younger. But I cut the nuts in half.

—Kimberly

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Nutrition

Calories
81 kcal
4%

Carbohydrates
6.5 g
2%

Cholesterol
10 mg
3%

Fat
5.8 g
9%

Fiber
0.4 g
2%

Protein
1 g
2%

Sodium
52 mg
2%

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

Nutritional Information

Austrian Tea Cakes

Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
Calories: 81
Calories from Fat: 52

% Daily Value *
Total Fat 5.8g 9 %
Saturated Fat 2.6g 13 %
Cholesterol 10mg 3 %
Sodium 52mg 2 %
Potassium 28mg < 1 %
Total Carbohydrates 6.5g 2 %
Dietary Fiber 0.4g 2 %
Protein 1g 2 %
Sugars 2.1g
Vitamin A 2 %
Vitamin C < 1 %
Calcium < 1 %
Iron 4 %
Thiamin 6 %
Niacin 4 %
Vitamin B6 1 %
Magnesium 2 %
Folate 7 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.