Ingredients
-
1
-
1/2
-
1
-
2 1/4
-
1/4
-
3/4
-
-
-
-
-
-
-
-
-
Directions
Buttery Russian Tea Cakes,This recipe is from BC Cookie cookbook. This is another of our traditional Christmas cookies.,I made these great cookies for the Sweet December event & for my X-Mas food gifts for DH’s family this yr. They were so delicious & a trip down memory lane as well since they were my Mom’s favorite X-Mas cookie. I made 2 chgs w/o chg’ing the heart of the recipe. My DH is diet-restricted from nuts, so I left them out. My containers were round & each item layered in them, so I also chg’d the presentation. I patted the dough into half-inch thickness, used a circular cookie cutter to get a shortbread-type cookie, then generously dusted them w/powdered sugar & re-rolled the excess dough to repeat the process. It worked great for my plan. Thx for sharing this lovely recipe w/us.
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Steps
|
1
Done
|
Heat Oven to 400f. |
|
2
Done
|
Mix Margarine, 1/2 C Powdered Sugar, and the Vanilla. |
|
3
Done
|
Stir in Flour, Salt, and Nuts. |
|
4
Done
|
Shape Dough Into 1-Inch Balls. |
|
5
Done
|
Place on Ungreased Cookie Sheet. |
|
6
Done
|
Bake Until Set, but not Brown, 8 to 9 Minutes. |
|
7
Done
|
Roll in Powdered Sugar While Warm; Cool. |
|
8
Done
|
Roll in Powdered Sugar Again. |
