"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Madelein Lanciani's Russian Tea Cakes Recipe

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This recipe for Madelein Lanciani's Russian Tea Cakes, by , is from The Burton/Powell Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Powell
Added: Sunday, April 20, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 sticks of butter-room temperature
1/2 cup of confectioner's sugar
2 tsps of vanilla
2 cups of all purpose flour
1/2 tsp of salt
2 cups very finely chopped pecans or walnuts
2 boxes of powdered sugar for finish

Directions:
Directions:
Cream the butter and sugar
add vanilla
add flour and salt and mix until thouroughly blended; stiff but don't overmix
stir in chopped nuts by hand
pipe out balls the size of quarter onto parchment lined cookie trays or chill and break off small bits and roll into balls.
bake at 325 for 20 minutes until bottom edge is slightly brown. they will be pale and very fragile. While cooking take confectioners sugar and divide into two lasagna type pans. When done, let sit for about two minutes. While still hot, put in one pan of sugar. wait five minutes and place in other pan for five minutes. Keep switching back and forth until done.

Number Of Servings:
Number Of Servings:
40?
Preparation Time:
Preparation Time:
45 min
Personal Notes:
Personal Notes:
While working at Pasta & Cheese, we sold the sweets from Patisserie Lanciani down in Soho. These were my FAVORITE cookies and Madelein was kind enough to share the recipe. They are trouble but worth it on occasion.

 

 

 

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