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Recipe: Russian Tea Cookies (slice-and-bake, using cake mix, 1970's)

Desserts - Cookies, Brownies, Bars
RUSSIAN TEA COOKIES

3/4 cup butter or margarine, softened
1 teaspoon vanilla
1 (2-layer-size) package Betty Crocker White Cake Mix
3/4 cup finely chopped pecans
White or chocolate frosting (optional)

Beat butter, vanilla and half the cake mix (dry) until light and fluffy.

Stir in remaining cake mix and the pecans. If necessary, mix dough with hands until all ingredients are thoroughly blended. Divide dough into 3 equal parts; shape each part into roll, 1-inch in diameter. Wrap; chill at least 3 hours.

WHEN READY TO BAKE:
Heat oven to 300 degrees F.

Cut rolls into 1/4-inch slices. Place 2-inches apart on ungreased baking sheet.

Bake 10 to 12 minutes. Cool slightly before removing from baking sheet.

If desired, frost cooled cookies with Betty Crocker Creamy White or Chocolate Fudge Frosting Mix.

Makes 6 to 8 dozen cookies
Adapted from source: Vintage recipe booklet: 50 Scrumptious Ways To Dessert Your Family by Betty Crocker, General Mills, Inc., 1971
MsgID: 019758
Shared by: Betsy at Recipelink.com
Board: Vintage Recipes at Recipelink.com
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