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How To make Russian Tea Cakes

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1 c Butter/margarine (2 sticks)
1/2 c Sifted powdered sugar
1 t Vanilla
1 t Almond extract
2 1/4 c Sifted flour
1/2 ts Salt
3/4 c Finely chopped nuts
Mix butter, sugar, vanilla and almond extract together thoroughly. Sift flour and salt together. Blend all ingredience together. Mix in nuts. Chill dough. Roll into 1 inch balls. Place on ungreased cookie sheet. Bake in preheated oven at 400* for 9-10 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 TEACAKES IS TO CATCH THEM WHEN THEY ARE SET (9 MIN).

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INGREDIENTS:
¾ cup butter, softened
½ cup 10x sugar
1 tsp. vanilla extract
2 ½ cups flour
¼ tsp. salt
1 cup chopped walnuts

INSTRUCTIONS:
Preheat the oven to 400°F.
In a large mixing bowl place the butter. Add the sugar and vanilla. Stir combined. Add the flour in batches.

Use a hand mixer or my hand beat until smooth. Stir in the salt and the walnuts.

Form into small balls and place 2 inches apart on an ungreased baking sheet. Bake in the preheated 400 degree F. oven for 14 minutes, or just until the bottoms are golden.

Cool briefly on a cooling rack then roll in powdered sugar. Store in a lightly covered cookie cookie tin for up to four days at room temperature.

#russianteacakes #christmasbaking

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1 ¼ cup all-purpose flour
1/2 cup unsalted butter soft
1 teaspoon vanilla
5 tablespoon icing sugar will add this to the dough
1 cup icing sugar to roll the cookies
¼ teaspoon salt
5 tablespoon chopped roasted/toasted walnuts or pecans

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