(moved) Russian Tea Cakes: Difference between revisions
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(New page: Also known as Danish Wedding Cookies Source: Gail Dubovsky Yield: 4 dozen cookies Rating: 4 of 5 - good == Ingredients == * 1 c. soft butter (or 1 c. butter-flavored shor...) |
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* ½ c. sifted confectioners sugar | * ½ c. sifted confectioners sugar | ||
* 2 ¼ c. sifted flour | * 2 ¼ c. sifted flour | ||
* ¼ | * ¼ tsp. salt | ||
* ¾ c. chopped nuts | * ¾ c. chopped nuts | ||
* confectioners sugar for rolling | * confectioners sugar for rolling | ||
Revision as of 12:35, 1 January 2014
Also known as Danish Wedding Cookies
Source: Gail Dubovsky
Yield: 4 dozen cookies
Rating: 4 of 5 - good
Ingredients
- 1 c. soft butter (or 1 c. butter-flavored shortening and 6 T. water)
- 1 t. vanilla
- ½ c. sifted confectioners sugar
- 2 ¼ c. sifted flour
- ¼ tsp. salt
- ¾ c. chopped nuts
- confectioners sugar for rolling
Directions
- Mix the butter, vanilla, and confectioners sugar.
- In a separate bowl, sift together the flour, salt, and nuts. Add this to the above mixture and blend well.
- Chill the dough in the refrigerator.
- Roll the dough into one-inch balls. Place the balls 2 ½ inches apart on a greased baking sheet. Bake at 400 degrees F for 8 to 12 minutes until set, but not brown.
- While still warm (but not hot), roll in confectioners sugar. Cool. Roll in confectioners sugar again before storing or serving.
Notes
Butter is preferred, though I have made these once with butter-flavored shortening. It required a little tweaking to get the consistency right, but it worked.