Chocolate Tea Cakes Recipe

Mocha Tea Cakes

These tea cakes combine popular flavors for a grown-up treat.

20 min. prep time
5 1/2 dozen cookies
252 Ratings



1 cup Land O Lakes® Butter, softened
1/2 cup sugar
1/4 cup unsweetened cocoa
1 tablespoon water
2 teaspoons ground espresso powder
1 teaspoon ground cinnamon
2 teaspoons vanilla
2 cups all-purpose flour
1 cup pecans, finely chopped


1 cup powdered sugar
1 teaspoon unsweetened cocoa
1/2 teaspoon ground espresso powder


Heat oven to 325°F. Combine butter and sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add all remaining cookie ingredients except flour and pecans; continue beating until well mixed. Reduce speed to low; add flour. Beat until well mixed. Stir in pecans .

Shape dough into 1 inch balls. Place 1-inch apart onto ungreased cookie sheets. Bake for 20 minutes or until set.  Remove to wire cooling rack. Cool completely.

Combine all coating ingredients in small bowl. Roll cookies in coating.

Recipe Tip

Store cooled cookies between layers of waxed paper in container with tight-fitting lid. Cookies can be frozen up to 3 months.

Nutrition Facts (1 cookie)

Calories: 70

Fat: 4g

Cholesterol: 5mg

Sodium: 25mg

Carbohydrates: 7g

Dietary Fiber: 0g

Protein: 1g

Recipe #13561©2006Land O'Lakes, Inc.

Recipe Comments & Reviews

At first was unsure about making these since the 2 items are uncommon for this baker: unsweetened cocoa and expresso powder. Overall it was very easy to make as the Russian Tea Cookies, but these are not as sweet. Maybe increase the sugar next time around for my taste. I highly recommend this for variation in tea cookies. Experimenting with different grades of cocoa may make the flavor more rich. I would likely make both Mocha and Russian Tea Cookies next round.
I made these cookies last Christmas and they were a huge hit with my co-workers. They are easy to make and taste wonderful. Definitely a recipe to try!

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