Princess Tea Cakes


What's This?
Serving size 36
Prep Time
Total Time


¾ cup canola oil1 ½ cup all-purpose flour¾ cup white whole wheat flour2 cup confectioners' sugar, divided3 Tbsp cornstarch⅛ tsp salt1 tsp vanilla extract¾ cup very finely chopped nuts, such as pecans, walnuts or hazelnuts


1. Preheat oven to 400°F.

2. Pour oil into a medium bowl. Whisk all-purpose flour, white whole-wheat flour, 1/4 cup confectioners’ sugar, cornstarch and salt in another bowl.

3. Mix half the dry ingredients into the oil by spoonfuls. Scrape down the sides of the bowl and add vanilla. Mix in the remaining dry ingredients by spoonfuls until thoroughly combined. (The mixture will resemble creamed butter and brown sugar.) Stir in nuts.

4. Roll the dough into 1-inch balls; place about 1 inch apart on an ungreased baking sheet.

5. Bake the cookies until just set, being careful not to let the bottoms get too brown, 10 to 12 minutes. Cool on the pan for 2 minutes; transfer to a wire rack to cool slightly.

6. When the cookies are still warm, but no longer hot, roll them in the remaining 1 3/4 cups confectioners’ sugar and place them back on the rack to continue cooling. (Reserve the sugar.) When the cookies are completely cool, roll them in the sugar again.

To Make Ahead: Prepare the dough (Steps 2 and 3), cover and refrigerate for up to 1 day. Store the cookies in an airtight container at room temperature for up to 3 days. Roll in the second coating of confectioners’ sugar just before serving.

Nutrition Facts

Provided by: EatingWell

Per Single Serving / Serves 36 Total

  • Calories 103
  • Calories from fat 54
  • Total Fat 6gm 9%
  • Sodium 8mg
  • Total Carbohydrates 11gm 4%
  • Fiber 1gm 4%
  • Protein 1gm

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Dessert, Cookie, Stuffing & Dressing, Diabetic, Healthy, Kid-Friendly, Low Carb, Vegetarian, Nut, American, Easy, Baking, Fall, Winter, Christmas, Thanksgiving, New Year, Entertaining

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