Recipe: Russian Tea Cakes (3)

Hi Sharon,

Here are three recipes that look the same except each has some additional notes to the instructions.

Wish your friend Happy Holidays for us!

Betsy

Author: Fred Towner
Date: 1998/12/07
Forums: rec.food.recipes

Title: Russian Tea Cakes
Categories: Cookies
Yield: 30 servings

1 cup Butter/margarine (2 sticks)
1/2 cup Sifted powdered sugar
1 tsp Vanilla
1 tsp Almond extract
2 1/4 cups Sifted flour
1/2 tsp Salt
3/4 cup Finely chopped nuts

Mix butter, sugar, vanilla and almond extract together thoroughly.
Sift flour and salt together. Blend all ingredients together. Mix in
nuts. Chill dough. Roll into 1 inch balls. Place on ungreased cookie
sheet. Bake in preheated oven at 400* for 10 minutes until set, NOT
BROWN. Roll in powdered sugar while still warm. Roll once more after
cooled.

Triple recipe and Do not overbake. The secret to moist
tea cakes is to catch them when they are set (9 min). Title: Russian Tea Cakes (Snowballs)
Categories: Cookies
Yield: 4 servings

1 cup Soft butter
1/2 cup Sifted confectioners' sugar
1 tsp Vanilla
2 1/4 cups Sifted all-purpose flour
1/4 tsp Salt
3/4 cup Nuts, finely chopped
Extra sifted confectioner's
Sugar for covering cookies

Mix the butter, confectioner's sugar, and vanilla, thoroughly
together. Sift and stir in the flour, and salt. Then mix in nuts.
Chill dough. Roll into 1 inch balls. place on ungreased baking sheet
(cookies do not spread). Bake until set, but not brown. While still
warm, roll in confectioner's sugar. Cool. Roll in sugar again.
Temperature: 400F (mod hot oven). Time: Bake 10 to 12 minutes.
Amount: About 4 dozen, 1 1/2 inch cookies.

NOTE: When rolling dough into balls, use a light touch, and do not
handle very long. The dough will get hard, and become almost
rocklike after baking if you overhandle.
This has been a family favorite for almost 30 years. Once you start
eating them, you can't stop. I've seen and tasted many other recipes
for "Snowball" cookies, but none have measured up to this one. I've
had many "rocks" in my time!

>From The Betty Crocker's Picture Cook Book. First Edition (Ninth
Printing), published by McGraw-Hill Book Company, Inc. @ 1950.Russian Tea Cakes
From Betty Crocker's Picture Cook Book (1950)

This is one of my favorites ... and has been since I was a child
I can tell because my grandmother marked the page with a "P"
and it's covered with drips and drops! :)

1 cup soft butter
1/2 cup sifted powdered sugar + extra powdered sugar
1 tsp vanilla
2 1/4 cups flour
1/4 tsp salt
3/4 cup finely chopped nuts

Mix butter, 1/2 cup powdered sugar, and vanilla thoroughly. Sift
together and stir in flour and salt. Mix in nuts. Chill dough.
Preheat oven to 400 degrees. Roll into 1" balls. Place 21/2"
apart on ungreased baking sheet. Bake 1012 minutes, until set,
but not brown. While still warm, roll in powdered sugar. Cool.
Roll in sugar again.
About 4 dozen 1 1/2" cookies

This is essentially what my Mom made for holiday time,
only she rolled out the dough to about 1/8" thickness, cut the
rolled out dough into 1/2" x 2" strips and then baked them. After
they were baked & still warm from the oven, she'd roll them in
the powdered sugar.