"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Russian Tea Biscuits Recipe

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This recipe for Russian Tea Biscuits, by , is from St. John Of The Cross Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Thomas-Greaves Family
Added: Friday, March 16, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 1/2 cups flour
1/2 cup granulated sugar
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
2 sticks (8oz) butter, softened
2 eggs, separated
1/2 cup orange juice
2 cans Solo raspberry filling
Fillings: raisins, coarsely chopped walnuts, cinnamon sugar

Directions:
Directions:
Make the dough: In a mixing bowl, thoroughly combine flour, sugar, baking powder, baking soda and salt. Cut in butter with pastry blender or two knives, as for pie pastry. Add egg yolks, then orange juice. Knead until well blended.
Make the tea biscuits: Divide dough into four pieces. Roll out one section of the dough to about 1/8 " thick to make a circle about 12" in diameter. Spread dough with some of the fruit filling, then sprinkle with nuts and raisins, covering entire piece of dough out to the edges. Roll up jellyroll-style and place on baking sheet. Repeat with remaining dough.
Bake and slice rolls: Heat oven to 350. Beat egg whites lightly and brush over top and sides of each roll. Sprinkle with cinnamon sugar. Bake 20-30 minutes, or until golden brown. Let cool completely before slicing crosswise into pieces of desired width.

Personal Notes:
Personal Notes:
To freeze, wrap rolls when cool and before cutting. Cut after defrosting.

 

 

 

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