"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Russian Tea Cakes Recipe

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This recipe for Russian Tea Cakes, by , is from What's Cookin' at the County?, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dharmatma Khalsa - Former Employee - Emergency Management
Added: Wednesday, February 14, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 c soft butter
c powdered sugar
1 tsp vanilla
2 cups white flour (not self-rising!)
tsp salt
c chopped walnuts or pecans

Directions:
Directions:
Preheat oven to 400. Mix butter, sugar and vanilla. Work in flour, salt, and lastly, nuts, until dough holds. Wrap in wax paper and chill for 30 minutes to 1 hour. Shape dough into 1 balls. Bake on an ungreased cookie sheet for 10-12 minutes. Roll hot cookies in powdered sugar. Cool on wire rack. When completely cool, roll again in powdered sugar and enjoy.

Number Of Servings:
Number Of Servings:
3 dozen
Personal Notes:
Personal Notes:
Tips from my Mother, whose been baking these for about 50 years: Mix your butter and powdered sugar thoroughly so that it can more easily incorporate the flour. Add the flour a little at a time and incorporate it completely. Lastly, after I add the nuts I put the mixture in a plastic bag and knead it a little, then pat it into a rectangle 1 1/2 " x whatever. I put it in the fridge for at least 2 hrs. (longer is ok). I take it out about 15 minutes before I want to start forming the cookies. Using a sugar spoon, (I like it because it has a flatter edge) I carve out a glob of dough, roll it in my palms and plunk it on the cookie sheet. I find one-inch balls (more or less) bake the best. Be sure to let the cookies rest a few minutes before you handle them. I also check for doneness at 8 minutes - if the bottoms are brown, it's time! The bottoms shouldn't be brown.

 

 

 

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