1 1/2 c Butter; at room temperature
3/4 lb Powdered sugar
1 Egg yolk
1 ts Vanilla
1/2 c Finely chopped almonds
3 1/4 c All-purpose flour
From: arielle@taronga.com (Stephanie da Silva)
Date: Wed, 19 Jan 1994 07:19:03 GMT
I’ve noticed that people request Russian Tea Cakes a lot. Now I just read
somewhere that these are the same things as Mexican Wedding Cookies. I
haven’t found out if this is true or not. But in the meantime, here’s a
recipe.
Beat butter until light and fluffy, then beat in 2 tablespoons of the
sugar, egg yolk, vanilla and almonds. Gradually add flour, beating to blend
thoroughly. Pinch off pieces of dough the size of large walnuts and rolls
between your palms into round balls. Place 1 1/2 inches apart on ungreased
baking sheets; flatten each ball slightly.
Bake in a 275F oven until very lightly browned (about 45 minutes). Let
cool on baking sheets until lukewarm.
Sift half the remaining powdered sugar onto a large sheet of wax paper.
Roll each cookie gently in sugar. Wtih your fingers, pack more sugar all
over cookies to a depth of about 1/8 inch. Place cookies on wire racks and
dust generaouly with more powdered sugar; let cool completely. Store in
airtight containers, layter between sheets of wax paper. Makes 3 dozen.
REC.FOOD.RECIPES ARCHIVES
/COOKIES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
36 Servings
