Tuesday, 10 December 2013

Russian Tea Cakes

Day 9 of the Betty Crocker cookies of Christmas are these delictable looking Russian tea cakes! I can't wait to try these. I think I might try them with the coconut suggested at the end of the recipe!

1 cup butter or margarine, softened
cup powdered sugar
teaspoon vanilla
2 1/4
cups Gold Medal® all-purpose flour
cup finely chopped nuts
teaspoon salt
Powdered sugar
  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.
Makes 4 dozen cookies
Special Touch 
These rich little cookies are extra-special when made with macadamia nuts.
To ensure recipe success, do not use self-rising flour or vegetable oil spreads in this recipe.
Make it your way. Toasted Coconut Tea Cakes are a special treat for coconut lovers. Toast 3/4 cup coconut by baking uncovered in an ungreased shallow pan at 350°F for 5 to 7 minutes, stirring occasionally, until golden brown. Let coconut cool before adding to the dough.

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