Title: Russian Tea Cakes
Categories: Cookies
Yield: 4 servings
1 c Butter or margarine; soften
1/2 c Confectioners' sugar
1 ts Vanilla
2 1/4 c Flour (not self rising)
1/4 ts Salt
3/4 c Nuts; finely chop
Confectioners' sugar
Heat oven to 400. Mix together butter, 1/2 cup sugar and the vanilla.
Work in flour, salt and nuts until dough holds together. Shape dough into
1-inch balls. Place on ungreased baking sheet.
Bake 10-12 minutes or until set but not brown. While warm, roll in
confectioners' sugar. Cool. Or roll in colored sugar before baking. About
4 dozen cookies. VARIATIONS: Ambrosia Balls - Substitute 1 cup flaked
coconut and 1 Tb. grated orange peel for the nuts. Surprise Candy Teacakes
~ Decrease nuts to 1/2 cup. Cut 12 vanilla caramels into 4 pieces each or
cut 1 bar (4 ounces) sweet cooking chocolate into 1/2-inch squares. Mold
portions of dough around pieces of caramel or chocolate to form 1-inch
balls.
