"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Russian Teacakes Recipe

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This recipe for Russian Teacakes, by , is from Sundial's Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Tere Demicco

Category:
Category:

Ingredients:  
Ingredients:  
1 cup (2 sticks) soft sweet butter (I let it sit out for hours)
2 cups sifted flour
1 cup finely chopped nuts (walnuts, almond or pecans)
tsp salt
1 tsp almond extract (if using almonds) or 2 tsp vanilla extract (if using walnuts)
cup confectionary sugar

Directions:
Directions:
Mix butter with sugar until creamy. Add salt, almond or vanilla extract, flour and nuts until well blended. The dough will be soft and warm.

Refrigerate for about 15 minutes. Bake at 350 for about 9-12 minutes depending upon the size of the cookie. I like small flat balls (a little smaller than a tablespoon).

Take them out of the oven and let sit for only a minute or two and then dip them in a bowl filled with confectionary sugar, cover completely and set aside.

Once all cookies have been made and dipped once, dip them again. Mmmm. Its ok if they are a little undercooked, this makes them melt in your mouth after day 2!

Number Of Servings:
Number Of Servings:
cookies have a serving size?
Preparation Time:
Preparation Time:
45 min.

 

 

 

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