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Russian Tea Cakes with Cocoa Nibs

 

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Russian Tea Cakes with Cocoa Nibs
 

 

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4 Ratings4 Ratings4 Ratings4 Ratings4 Ratings (4 Ratings)
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Recipe

Russian Tea Cakes with Cocoa Nibs

Times

  • Prep Time : 45 min
  • Cook Time : 12 min
  • Ready Time : 57 min

Servings

48 Servings

Ingredients

  • 1 cup pareve margarine
  • 1/2 cup confectioners sugar, plus more for rolling
  • 1 teaspoon vanilla
  • 21/4 cups flour
  • dash salt
  • 3/4 cup chopped nuts and/ or cocoa nibs

Directions

  1. Heat oven to 400F.  Cream margarine, sugar and vanilla
  2. Add flour and a dash of salt and nuts and/or nibs, combine well.
  3. Shape dough into 1-inch balls.  Place about 1 inch apart on ungreased cookie sheet.  Baked 10 to 12 minutes or until set, not brown. Remove, cool slightly.  Roll warm cookies in powdered sugar, cool and roll again.

Tags

About Tamar Genger MA, RD

avatar

Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate!

 

comments

 

9 Responses to Russian Tea Cakes with Cocoa Nibs

  1. they look so fancy but sound so simple! i have to try these

  2. Eeeek!!! It’s vegan and I don’t even have to substitute anything! Thank you so much for sharing this! :)

    • So glad, you will love these. I actually haven’t made them in a while and now I have a craving.

      • avatar says: Karen

        this works without an egg? can i use 1 cup of oil instead?

        • Yes, there is no eggs in this recipe, but part of their appeal is their flaky texture and I am not sure how it would come out with oil instead of margarine. If you want to try it, I might suggest using 1/2 oil and 1/2 margarine.

  3. avatar says: Adina

    Do you think this recipe would work if I substituted spelt flour?

  4. Should the margarine and sugar be creamed by electric mixer or by hand. If by mixer, should flour be added while using mixer?

    • You can do it either way, if using a mixer it is easier and then you can add the flour and just let it go a few seconds until the flour is mixed in.

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