Russian Tea Cake Recipe
Ingredients
| Butter/Margarine | 1 Cup (16 tbs), softened | |
| Confectioner’s sugar | 1/2 Cup (16 tbs) | |
| Vanilla | 1 Teaspoon | |
| All purpose flour | 2 1/4 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Nuts | 3/4 Cup (16 tbs), finley chopped | |
| Confectioners' sugar | ||
Directions
Heat oven to 400°.
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.
Cool.
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.
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.
Cool.
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.
Chef
