Russian Tea Cakes with Cocoa Nibs

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  • 48 ServingsServings


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


  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.