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Russian Tea Cakes

December 16, 2007


Russian Tea Cakes

1 cup softened butter or margarine
1/2 cup powdered sugar
1 teaspoon vanilla
1/4 teaspoon salt
2 1/4 cups all purpose flour
3/4 cup finely chopped walnuts

In a large bowl combine ingredients on low speed of mixer about 1 minute. Blend well. Gradually add flour at low speed until just combined; stir in nuts. Roll dough into 1 inch balls; place about 1 inch apart on ungreased cookie sheet. Bake at 350 F for 8-10 minutes until firm to the touch but not brown. Do not overbake. While warm, roll in powdered sugar. Cool; re-roll in powdered sugar before serving.

2 Comments leave one →
  1. inkrambles permalink
    January 3, 2008 10:26 pm

    I must try the Russian teacakes!

    I stumbled across your Hillary post on WP. I like your blog. Here is a recipe you might like to try. These are our Christmas cookies.

    Cry Babies

    1 c shortening or butter
    1 c sugar
    1 egg
    1/2 c molasses
    1c hot water
    1 c raisins or walnuts or nothing at all.

    4 c freshly sifted flour
    1 t soda
    1/4 t salt
    1 t ginger
    1 t cinnamon
    1/2 t cloves

    Stir flour with other dry ingredients in second list. Set aside.

    Cream sugar and shortening together. Add egg and mix well. Stir in molasses. Stir in flour 1/4 c at a time until it makes cookie dough.

    Set oven to 350 and drop cookie dough in small teaspoons on a cookie sheet. Cook for ten minutes. Remove and transfer to a wire to cool.


    I didn’t get amounts from mom. 😦

    Butter, powdered sugar, vanilla extract.

    This is buttercream frosting. Pretty basic.

    After cookies cool, add a dallop of frosting.



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