These tea cakes treat simply melt in your mouth. They are BY FAR my absolute favorite cookie to both make and eat. P.S. They freeze really well too!

  • 1 C butter
  • 1 Tsp Vanilla extract
  • 2 C All-Purpose Flour
  • 1 C chopped walnuts (or almonds)
  • 1/3 C + 6 TBSP of Confectioners’ sugar
  • 24 Hershey Kisses (Optional)

Preheat oven to 350 degrees F. With a mixer, cream butter and vanilla until smooth.  In a separate bowl, combine 6 tablespoons confectioners’ sugar and flour.  Stir into the butter mixture until just blended- don’t over mix  Mix in the chopped nuts.
Roll dough into 1 inch balls, and place them 2 inches apart on an un-greased cookie sheet. Bake for 12 minutes in the preheated oven.  When cool, roll in confectioners’ sugar.

Yield: 36 1″ balls.

For a fun twist: instead of rolling the dough into balls, shape the dough around a Hershey Kiss and then bake. This will likely drop your yield to around 24.