Buttery hazelnut cookies

    1 hour 40 min

    These meltingly tender cookies are also known as Russian tea cakes or Mexican wedding cakes. They are easy to make and everyone will love them.

    18 people made this

    Makes: 48 cookies

    • 225g butter, softened
    • 4 tablespoons icing sugar
    • 2 teaspoons vanilla extract
    • 250g plain flour
    • 1/2 teaspoon salt
    • 150g ground hazelnuts or almonds
    • powdered sugar for dusting

    Prep:15min  ›  Cook:25min  ›  Extra time:1hr chilling  ›  Ready in:1hr40min 

    1. Preheat oven to 170 C / Gas 3.
    2. In a large bowl, cream together the butter, 4 tablespoons icing sugar and vanilla until smooth and light. Add the flour, salt and ground hazelnuts; stir together until well combined. Chill dough for 1 hour, then drop onto greased baking trays in rounded teaspoons.
    3. Bake in preheated oven for 25 minutes. Allow to cool for 10 minutes, then roll in icing sugar. Cool completely on a wire rack, then roll in icing sugar once again.

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    Average global rating:

    Reviews in English (15)


    these cookies are awesome. i found the recipe on this site 2 weeks ago and i've had to make them three times. i'll be making them again for the family christmas party this weekend. i only gave it 4 stars cuz they're a bit time consuming and messy (with all the icing sugar) but well worth it.just a quick note to add, i dredged them 4 or 5 at a time when they were still hot. this melts the icing sugar a bit and makes them a little sticky. i then dredge them again when warm. this ensures a generous coating of icing sugar that looks spectacular!  -  20 Dec 2007  (Review from Allrecipes US | Canada)


    I had 2 cups of leftover peanuts so I subsituted them, finely chopped, for the hazelnuts. The cookies came out great; they had a different flavor but were still just as rich and delicious!  -  18 Dec 2009  (Review from Allrecipes US | Canada)


    love, love these tea cakes, i use regular sugar,my family and friend love them also, she ask for the recipe.  -  26 Jul 2009  (Review from Allrecipes US | Canada)