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Russian Tea Cake Recipe
|Butter/Margarine||1 Cup (16 tbs), softened|
|Confectioner's sugar||1⁄2 Cup (8 tbs)|
|All purpose flour||2 1⁄4 Cup (36 tbs)|
|Finely chopped nuts||3⁄4 Cup (12 tbs)|
|Confectioner's sugar||1 Tablespoon|
Calories 901 Calories from Fat 541
% Daily Value*
Total Fat 61 g93.3%
Saturated Fat 31.4 g157%
Trans Fat 0 g
Cholesterol 121 mg
Sodium 224.6 mg9.4%
Total Carbohydrates 77 g25.8%
Dietary Fiber 3.8 g15.3%
Sugars 19.5 g
Protein 13 g27%
Vitamin A 28.1% Vitamin C
Calcium 6.3% Iron 18.2%
*Based on a 2000 Calorie diet
Mix butter, 1/2 cup confectioners' sugar and the vanilla.
Work in flour, salt and nuts until dough holds together.
Shape dough into 1 inch balls; place on ungreased baking sheet.
Bake until set but not brown, 10 to 12 minutes.
While warm, roll in confectioners' sugar.
Roll in sugar again.
Wrap, label and freeze.
20 minutes before serving, remove Russian Tea-cakes from freezer and unwrap.
Place on serving plate; thaw uncovered at room temperature.