Tea Cakes III

2 Reviews Add a Pic
Recipe by  Kirsten

“A dainty cookie with nuts, that is rolled in confectioners' sugar. These cookies are similar to the Russian Tea Cakes and they don't last long!”

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Adjust Servings

Original recipe yields 3 to 4 dozen



  1. Preheat oven to 300 degrees F (150 degrees C).
  2. In a medium bowl, cream the confectioners' sugar and margarine together. Beat in the vanilla and salt until batter is fluffy and smooth. Stir in the flour, rolled oats and pecans. Roll into 1 inch balls and place on unprepared cookie sheets.
  3. Bake for 20 to 25 minutes in the preheated oven. When cookies are still slightly warm, roll in confectioners sugar.

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Reviews (2)

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These were very dry and hard to shape into balls. They practically fell apart. They are dry tasting also.

Lydia H Owens

Lydia H Owens

I loved these cookies, but had to use almonds instead of pecans (food allergies!). The aren't too sweet so my kids weren't crazy about them, but my husband and I really enjoyed them. I did roll them smaller than suggested.

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Amount Per Serving (48 total)

  • Calories
  • 75 cal
  • 4%
  • Fat
  • 4.2 g
  • 6%
  • Carbs
  • 8.5 g
  • 3%
  • Protein
  • 0.8 g
  • 2%
  • Cholesterol
  • 10 mg
  • 3%
  • Sodium
  • 52 mg
  • 2%

Based on a 2,000 calorie diet



previous recipe:

Russian Tea Cakes I


next recipe:

Russian Tea Cakes II