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Tea Cookies I
SUBMITTED BY:
Mari
PHOTO BY:
Linda Graham
"This recipe makes 30 to 35 cookies. They are delicious, can't eat just one."
RECIPE RATING:
Read Reviews
(16)
Review/Rate This Recipe
Original recipe yield 2 1/2 dozen
SERVINGS
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 cup butter, softened
1/2 cup confectioners' sugar
1 1/2 teaspoons vanilla extract
2 cups all-purpose flour
1 pinch salt
1 1/2 teaspoons baking powder
3/4 cup chopped walnuts
1/3 cup confectioners' sugar for dusting
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DIRECTIONS
Beat together the butter and confectioners' sugar till creamy. Add vanilla.
Mix the dry ingredients, stir into creamy mixture. Blend well.
Add the nuts, mix well, roll the dough out into two balls. Wrap in plastic wrap and chill for at least 1 hour in the refrigerator.
Flatten dough out and cut into 15 or 20 equal size pieces, shape into balls. Place on ungreased cookie sheet.
Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes till firm but not brown. While still warm roll into confectioners' sugar, let cool and roll again.
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REVIEWS
Reviewed on Dec. 26, 2006 by
Linda Graham
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Linda Graham
Dec. 26, 2006
This is my all-time favorite cookie and make them for Christmas every year. This taste of this cookie is very similar to shortbread cookies, but softer and almost melt in your mouth. I don't know what went wrong with the other reviewer's batch, but I doubled the recipe and made these exactly as the recipe calls for, and these turned out PERFECT! There are a couple of things you might be tempted to do with this recipe that you have to refrain from doing. Don't make the cookies too large; they will grow and expand while baking. Also, you may be tempted to bake these too long because they won't look done, but that's the way they are supposed to look. They are NOT supposed to be brown at all. In this particular batch in the photo I used pecans instead of walnuts, but they are sumptuous either way.
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13 users found this review helpful
This is my all-time favorite cookie and make them for Christmas every year. This taste of this...
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Reviewed on Dec. 14, 2003 by ZEECOOK
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ZEECOOK
Dec. 14, 2003
I was looking for a tea cookie recipe that my sister used to make. This was definitly not it. This recipe was so dry. It would not hold together. After refrig. it, the dough was falling apart and would bearly hold together to squeeze it into a ball. It tasted dry. I might try using reg. sugar instead of powder sugar in the dough.
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9 users found this review helpful
I was looking for a tea cookie recipe that my sister used to make. This was definitly not it....
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Reviewed on Apr. 6, 2007 by
wendi
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wendi
Apr. 6, 2007
This recipe is a sure-shot deal. No less than five stars.
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5 users found this review helpful
This recipe is a sure-shot deal. No less than five stars.
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Reviewed on Jan. 9, 2008 by
HoosierJenny
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HoosierJenny
Jan. 9, 2008
Great cookies. I have always known these cookies as "Mexican Wedding Cakes". I used pecans instead of walnuts (I chopped the pecans very finely) and used half butter and half Crisco. I made very small cookies - this recipe made 45 cookies. YUMMY!
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3 users found this review helpful
Great cookies. I have always known these cookies as "Mexican Wedding Cakes". I used pecans...
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Reviewed on Jan. 14, 2007 by Sylvarin
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Sylvarin
Jan. 14, 2007
These came out great. Light, crumbly and I loved the nutty taste with the powdered sugar.
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3 users found this review helpful
These came out great. Light, crumbly and I loved the nutty taste with the powdered sugar.
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Reviewed on Feb. 16, 2008 by
Big China
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Big China
Feb. 16, 2008
This was an excellent cookie, although there are several steps that weren't really neccessary at all. There was no need to refrigerate the dough, 1t of baking powder is all you need, 3/4c of butter, and you can substitute the powder sugar in the dough for regular sugar. I subbed the walnuts for crushed pecans, and baked the cookies for only 10 minutes. Also don't worry if the dough is too crumbly; the warmth of your hands will keep the dough from spilling through your fingers. They came out just like the premixed cookie gift recipes -that is exactly what I was trying to recreate. Note: This is a very delicate cookie.....Mission Accomplished.
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2 users found this review helpful
This was an excellent cookie, although there are several steps that weren't really neccessary...
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Reviewed on Jul. 26, 2008 by Nancy
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Nancy
Jul. 26, 2008
Thank you for this great recipe! My oven runs hotter than usual, so I baked the cookies at 350 for 11 minutes. I used ingredients and followed instructions as stated.
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1 user found this review helpful
Thank you for this great recipe! My oven runs hotter than usual, so I baked the cookies at 350...
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Reviewed on May 4, 2008 by
SofiaSasparilla
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SofiaSasparilla
May 4, 2008
I made these smaller, so there would be a small possibility of portion control... hopes were dashed, because I couldn't stop eating them. WONDERFUL cookie, though. But if you're going to make them smaller, do around seven minutes.
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1 user found this review helpful
I made these smaller, so there would be a small possibility of portion control... hopes were...
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Reviewed on Apr. 20, 2008 by Emilia
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Emilia
Apr. 20, 2008
These cookies are indeed excellent! I used fine ground walnuts, it came out so good, we could not stop eating! It really makes a difference if you have them in the refrigerator before baking.
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1 user found this review helpful
These cookies are indeed excellent! I used fine ground walnuts, it came out so good, we could...
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Reviewed on Aug. 17, 2008 by CORBAC
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CORBAC
Aug. 17, 2008
I found these cookies to dry, I wouldn't call them "melt in your mouth" tea cookies.
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0 users found this review helpful
I found these cookies to dry, I wouldn't call them "melt in your mouth" tea cookies.
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