Recipe by Mari
"This recipe makes 30 to 35 cookies. They are delicious, can't eat just one."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/2 teaspoons
1 1/2 teaspoons
confectioners' sugar for dusting
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.
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.
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.
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!
This is a great recipe. It was exactly what I was looking for. The cookies were easy to make and tasted just right. I used a dough hook to make the dough less crumbly and easier to work, and I sugared the surface I rolled it out on to make it less sticky.
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.
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.
This recipe is a sure-shot deal. No less than five stars.
* Percent Daily Values are based on a 2,000 calorie diet.
Tea Cookies I
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 184
Recipes for baked ham, deviled eggs, and oh-so-cute treats.
The best ways to enjoy what’s in season right now.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See how to make a delicious butter cookie that’s truly versatile.
See how a dash of cayenne pepper really draws out the chocolate flavor.
Make chocolate chip cookies without an electric mixer.