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Russian Tea Cakes Recipe

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This recipe for Russian Tea Cakes, by , is from Family, Food and Laughter, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Arlene Tobias Lingren

Category:
Category:

Ingredients:  
Ingredients:  

1 - 1/2 sticks of Butter
1 - 1/2 cups of sugar
2 LG eggs
1 tsp. Almond extract
1 tsp. Vanilla extract
2 T. Baking Powder
4 Cups sifted Flour
Salt to taste
1 - 1/3 Cups pecans - chopped
Confectioners' Sugar (for rolling)

Directions:
Directions:
Cream butter in a mixer on medium speed; then add the sugar. Increase the mixer speed so mixture gets fluffy.

Return mixer to medium speed, and beat until the mixture is almost white.
Reduce mixer speed to low and add the eggs (one at a time), mixing well after each addition.
Add the Almond and Vanilla extracts.

Add the baking powder to the flour and whisk, making sure clumps of flour are broken up - ADD a pinch of salt to this mix.

Slowly add the flour mixture to the butter mixture. Add the pecans when the mixer is on slow speed.

Scoop the batter with small ice cream scooper, making balls the same size.
Place on cookie sheet (they will not spread).

Refrigerate for one hour before baking, so the butter hardens, making the cookies crisp when baked

Bake for 15 minutes until cookies are golden brown.
Remove from cookie sheet while still warm and Roll in Confectioners' Sugar..
Bake in a 350 degree oven - about 15 minutes

Number Of Servings:
Number Of Servings:
12 Dozen
Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
These are one of our Kim's favorites ...

 

 

 

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