RUSSIAN TEA CAKES
Category: Cookies, Desserts
1 c Butter/margarine (2 sticks) 2 1/4 c Sifted flour
1/2 c Sifted powdered sugar 1/2 ts Salt
1 ts Vanilla 3/4 c Finely chopped nuts
1 ts Almond extract
Mix butter, sugar, vanilla and almond extract together thoroughly. Sift
flour and salt together. Blend all ingredience together. Mix in nuts.
Chill dough. Roll into 1 inch balls. Place on ungreased cookie sheet.
Bake in preheated oven at 400* for 9-10 minutes until set,NOT BROWN. Roll
in powdered sugar while still warm. Roll once more after cooled. Triple
recipe and DO NOT OVERBAKE. THE SECRET TO MOIST TEACAKES IS TO CATCH THEM
WHEN THEY ARE SET (9 MIN).
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