Tea Cookies I

Tea Cookies I

37 Reviews 2 Pics
Recipe by  Mari

“This recipe makes 30 to 35 cookies. They are delicious, can't eat just one.”

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Adjust Servings

Original recipe yields 2 1/2 dozen



  1. Beat together the butter and confectioners' sugar till creamy. Add vanilla.
  2. Mix the dry ingredients, stir into creamy mixture. Blend well.
  3. 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.
  4. Flatten dough out and cut into 15 or 20 equal size pieces, shape into balls. Place on ungreased cookie sheet.
  5. 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 (37)

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Linda Graham

Linda Graham

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.

Big China

Big China

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.



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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Amount Per Serving (12 total)

  • Calories
  • 295 cal
  • 15%
  • Fat
  • 20.4 g
  • 31%
  • Carbs
  • 25.5 g
  • 8%
  • Protein
  • 3.5 g
  • 7%
  • Cholesterol
  • 41 mg
  • 14%
  • Sodium
  • 203 mg
  • 8%

Based on a 2,000 calorie diet



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Lemon Sugar Tea Cookies


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Green Tea Mint Cookies