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Russian Tea Cakes Recipe



My mom has made these Russian Tea Cakes from Betty Crocker for as long as I can remember. These buttery melt-in-your-mouth cookie balls go by many names in recipe collections, including Mexican Wedding Cakes. They always contain finely chopped nuts and are twice rolled in powdered sugar. Serve these Russian Tea Cakes with a cup of coffee for a perfect ending to your book club party.

Prep: 1 hour | Cook: 10-12 minutes | Yield: makes 4 dozen cookies

Russian Tea Cakes

Ingredients

  • 1 cup butter or margarine, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla
  • 2 1/4 cups all-purpose flour
  • 3/4 cup finely chopped nuts (I used pecans)
  • 1/4 teaspoon salt
  • Powdered sugar

Instructions

  1. Heat oven to 400ºF.
  2. Mix butter, 1/2 cup powdered sugar and the vanilla in large bowl. Stir in flour, nuts and salt until dough holds together.
  3. Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet.
  4. Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on wire rack.
  5. Roll warm cookies in powdered sugar; cool on wire rack. Roll in powdered sugar again.

Our Recommendations:

Chopped Pecans



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Author:   Category: sweets  Tags: , ,  


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