"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Cookies, Russian Teacake Recipe

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This recipe for Cookies, Russian Teacake, by , is from The Marley Family Cookbook #2, 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!

Marva Latendress


1 cup butter, softended
1/2 cup + confectioner's sugar
1 teaspoon vanilla
2 1/4 cup flour
1/4 teaspoon salt
3/4 cup chopped nuts of your choice

Heat the oven to 400.
Mix the butter, confectioner's sugar and vanilla until light and fluffy.
Mix the flour, salt and nuts together well, until blended.
Combine both mixture until the dough just holds together, do not over work the dough.
Shape the dough into1 inch sized balls and place them on a baking sheet.
Bake 10 to 12 minutes.
While still warm, roll them in additional confectioner's sugar.




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