This recipe for Russian Tea Cakes, by Elise Whalen, is from The Baker Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1/2 c. powdered sugar 1 c butter, softened 2 tsp vanilla 2 c flour 1 c finely chopped almonds or pecans 1/4 tsp salt
extra powdered sugar
Heat oven to 325º. Mix ingredients until dough forms. Shape into 1 inch balls. Place one inch apart on ungreased cookie sheets. Bake for 15-20 min. Cool slightly; roll in powdered sugar. Cool completely. Reroll in powdered sugar.
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