Swedish Tea Cakes

I’ve never really been one of those nickname people. The ones who have a different name for every other person they interact with and all those cute stories behind them. Me? Not so much. My family has a few for me (that I really don’t care to share here), but most everyone in my life just calls me Amanda.

That’s it, no frills, nothing special, minimal confusion.

That is not the case with these cookies though. Russian Tea Cakes, Mexican Wedding Cakes, Pecan Fingers, on and on the list goes. Swedish Tea Cakes is the name I’ve always used for them but, really, any way you bake...er…slice ‘em they’re fantastic! Crumbly, not too sweet, and covered in powdered sugar I could eat these all day. In fact…maybe I will!

Swedish Tea Cakes (makes about 20 cookies, adapted from AllRecipes)

1 ¼ cups flour

3 TBSP sugar

¼ tsp. salt

½ cup (1 stick) unsalted butter, room temperature

1 tsp. vanilla

1 cup finely chopped pecans (or walnuts)

½ cup powdered sugar (for coating/dusting)

Preheat oven to 350 degrees. Line baking sheets with parchment paper and set aside.

Whisk flour, sugar, and salt together. Set aside.

Cream butter until light and fluffy, stir in vanilla. Scrape down the bowl as necessary.

Slowly add flour mixture and mix until combined. Stir in nuts.

Using a small cookie scoop or a teaspoon place balls of dough 1 – 1 ½ inches apart on prepared 

baking sheets.

Bake in preheated oven for 9 – 11 minutes, removing from oven when the bottoms are just beginning to brown.

Allow to cool on sheets for 2 – 3 minutes before rolling in powdered sugar. Remove to rack to cool. 

Once cookies are completely cool, roll again in powdered sugar if desired.

Cookies can be stored in air tight container for up to 4 days.