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RUSSIAN TEA CAKES

Category:    Cookies, Desserts
Yield:30 servings
 
      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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