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Russian Tea Cakes

Russian Tea Cakes
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WebMD Recipe

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
  1.  Preheat oven to 350°F. In a mixing bowl, beat margarine and vanilla until smooth.
  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.
  3. On low speed, beat in the chopped walnuts.
  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.
  5. Bake for about 12 minutes, or until starting to lightly brown. Let cool, then roll in the remaining 1 cup of powdered sugar.
Nutritional Information

Makes: 20 large (bakery-size) cookie
  • Calories144
  • Protein3 g
  • Carbohydrates12.5 g
    • Dietary fiber1.1 g
  • Fat9 g
    • Saturated fat1.3 g
  • Cholesterol0 mg
  • Sodium60 mg
  • Calories from Fat56%
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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