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Russian Tea Cake

Plan.Ahead.Meals's picture
Ingredients
  Butter/Margarine 1 Cup (16 tbs), softened
  Confectioner's sugar 1⁄2 Cup (8 tbs)
  Vanilla 1 Teaspoon
  All purpose flour 2 1⁄4 Cup (36 tbs)
  Salt 1⁄4 Teaspoon
  Finely chopped nuts 3⁄4 Cup (12 tbs)
  Confectioner's sugar 1 Tablespoon
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.

Recipe Summary

Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Servings: 
4

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