These tea cakes combine popular flavors for a grown-up treat.
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 extract
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. Add flour; beat at low speed until well mixed. Stir in pecans.
Shape dough into 1 inch balls. Place 1-inch apart onto ungreased cookie sheets. Bake 20 minutes or until set. Remove to cooling rack. Cool completely.
Combine all coating ingredients in small bowl. Roll cookies in coating.
Store cooled cookies between layers of waxed paper in container with tight-fitting lid. Cookies can be frozen up to 3 months.
Explore reviews fromour online community
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!