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Russian Tea Cakes

WebMD Recipe

Russian Tea Cakes

These powdered-sugar cookies end up on many a holiday cookie platter and are one of my personal favorites. Here's a light rendition I love just as much.


  • 1 cup no- or low-trans-fat margarine with 8 grams of fat per tablespoon
  • 1 1/2 teaspoons vanilla extract
  • 1/4 cup powdered sugar
  • 2 tablespoons sugar substitute
  • 1 cup unbleached white flour
  • 1 cup whole-wheat flour
  • 3/4 cup chopped walnuts or pecans
  • 1 cup powdered sugar


Step 1
 Preheat oven to 350°F. In a mixing bowl, beat margarine and vanilla until smooth.
Step 2
 In a 4-cup measure, whisk 1/4 cup of the powdered sugar, sugar substitute, and both flours together, then beat into the butter mixture until just blended.
Step 3
On low speed, beat in the chopped walnuts.
Step 4
Use a cookie scoop (1/8 cup) to place the dough on an ungreased nonstick cookie sheet or jellyroll pan, 2 inches apart. Using your fingers, press down on the dough balls to flatten to 1/2-inch thickness.
Step 5
Bake for about 12 minutes, or until starting to lightly brown. Let cool, then roll in the remaining 1 cup of powdered sugar.

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