Food recipes
Russian Tea Cakes
Russian Tea Cakes Ingredients: margarine, regular, 80% fat, composite, stick, without salt butter, without salt vanilla extract nuts, pecans wheat flour, white, all-purpose, unenriched salt, table sugars, powdered Dir...
Russian Tea Cakes
Ingredients:
margarine, regular, 80% fat, composite, stick, without salt
butter, without salt
vanilla extract
nuts, pecans
wheat flour, white, all-purpose, unenriched
salt, table
sugars, powdered
Directions:
Cream margarine, butter, vanilla until smooth.
Add pecans to the butter mixture.
Sift salt and flour together until combined.
Add dry ingredients to the wet mixture.
Shape into 1 inch balls and place on an ungreased sheet pan.
Make sure there is 1/2 in separating each cookie, these cookies do not flatten out, they stay shaped into a ball.
Bake at 400 for 10 minutes -- DO NOT LET THESE COOKIES BROWN.
Let cookies cool about 5 minutes, while still hot or warm roll them in the powder sugar.
Let cool another 5 minutes and toss in powder sugar again.
Ingredients:
margarine, regular, 80% fat, composite, stick, without salt
butter, without salt
vanilla extract
nuts, pecans
wheat flour, white, all-purpose, unenriched
salt, table
sugars, powdered
Directions:
Cream margarine, butter, vanilla until smooth.
Add pecans to the butter mixture.
Sift salt and flour together until combined.
Add dry ingredients to the wet mixture.
Shape into 1 inch balls and place on an ungreased sheet pan.
Make sure there is 1/2 in separating each cookie, these cookies do not flatten out, they stay shaped into a ball.
Bake at 400 for 10 minutes -- DO NOT LET THESE COOKIES BROWN.
Let cookies cool about 5 minutes, while still hot or warm roll them in the powder sugar.
Let cool another 5 minutes and toss in powder sugar again.