Favourite Russian Tea Cakes
Favourite Russian Tea Cakes recipe
Yield
48 servingsPrep
15 minCook
15 minReady
30 minLow Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
or margarine, softened |
|
| ½ | cup |
powdered sugar
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 ¼ | cups |
all-purpose flour
not self- rising |
|
| ¼ | teaspoon |
salt
|
|
| ¾ | cup |
nuts
finely chopped |
|
|
powdered sugar
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
or margarine, softened |
|
| 118 | ml |
powdered sugar
|
|
| 5 | ml |
vanilla extract
|
|
| 532 | ml |
all-purpose flour
not self- rising |
|
| 1.3 | ml |
salt
|
|
| 177 | ml |
nuts
finely chopped |
|
| 1 | x |
powdered sugar
|
*
|
Directions
Heat oven to 400℉ (200℃).
Mix together butter, ½ cup 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 10 to 12 minutes or until set but not brown.
While warm, roll in confectioners' sugar. Cool. Or roll in colored sugar before baking.
VARIATIONS:
Ambrosia Balls
Substitute 1 cup flaked coconut and 1 Tb. grated orange peel for the nuts.
Surprise Candy Teacakes
Decrease nuts to ½ cup. Cut 12 vanilla caramels into 4 pieces each or cut 1 bar (4 ounces) sweet cooking chocolate into ½-inch squares.
Mold portions of dough around pieces of caramel or chocolate to form 1-inch balls.
