Russian Tea Cakes
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| Recipe By :Fred Towner |
| Serving Size : 0 Preparation Time :0:00 |
| Categories : Cookies Formed |
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| | amount Measure Ingredient -- Preparation Method |
| -------- ------------ -------------------------------- |
| 1 cup | butter or margarine |
| 1/2 cup | sifted powdered sugar |
| 1 tsp | vanilla |
| 1 tsp | almond extract |
| 2-1/4 cup | sifted flour |
| 1/2 tsp | salt |
| 3/4 cup | finely chopped nuts |
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| Mix butter, sugar, vanilla and almond extract together thoroughly. |
| Sift flour and salt together. |
| Blend all ingredients together. |
| Mix in nuts. |
| Chill dough. |
| Roll into 1 inch balls. |
| Place on ungreased cookie sheet. |
| Bake in preheated oven at 400 for 9-10 minutes until set, NOT BROWN. |
| Roll in powdered sugar while still warm. |
| Roll once more after cooled. |
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| Do not overbake. The secret to moist tea cakes is to catch them when |
| they are set (9 min). |
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| * Exported from MasterCook * |
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| (ID: 81018) Mirror: rec.food.recipes: Sun, Jul 28, 2002 |