Tea Cookies
User Reviews
5.0
3 reviews
Excellent
Tea Cookies
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These soft, buttery Tea Cookies only get better with time — perfect for sharing or savoring solo!
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Ingredients
- 8 ounces unsalted butter softened
- 1/2 cup powdered sugar
- 1 1/4 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 2/3 cup chopped walnuts
- Extra powdered sugar for dusting
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Instructions
- In a large mixing bowl, beat together the softened butter and 1/2 cup powdered sugar until creamy. Blend in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, salt, and baking powder. Gradually add to the creamed mixture, mixing until just combined.
- Fold in the chopped walnuts.
- Shape the dough into a ball and wrap it in plastic wrap. Chill in the refrigerator for 1 hour.
- Preheat oven to 375°F. Roll out dough and cut into desired shapes. Place on an ungreased cookie sheet and bake for 10-12 minutes until firm but not brown. While still warm, roll cookies in additional powdered sugar.
Nutrition Information
Show Details
Calories
275kcal
(14%)
Carbohydrates
22g
(7%)
Protein
3g
(6%)
Fat
20g
(31%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
4g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
41mg
(14%)
Sodium
52mg
(2%)
Potassium
90mg
(3%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
474IU
(9%)
Vitamin C
0.1mg
(0%)
Calcium
29mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12cookies
Amount Per Serving
Calories 275 kcal
% Daily Value*
| Calories | 275kcal | 14% |
| Carbohydrates | 22g | 7% |
| Protein | 3g | 6% |
| Fat | 20g | 31% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 41mg | 14% |
| Sodium | 52mg | 2% |
| Potassium | 90mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 474IU | 9% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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