tag:blogger.com,1999:blog-7484029710765284827.post9173372520507411465..comments2023-03-31T01:07:45.586-07:00Comments on Frugal Vegcafe: Well, since we're being honest...Jenny's Vegcafehttp://www.blogger.com/profile/09822613057446516660noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-7484029710765284827.post-34767547910270868862008-12-23T07:30:00.000-08:002008-12-23T07:30:00.000-08:00here's my recipe they really are yummy!http:/...here's my recipe they really are yummy!<BR/><BR/>http://www.bettycrocker.com/recipes/recipe.aspx?recipeID=34166&Source=SearchResultPage&terms=russian%20tea%20cakes<BR/><BR/>Russian Tea Cakes ( with my notes)<BR/>1 cup butter or margarine, softened <BR/>1/2 cup powdered sugar <BR/>1 teaspoon vanilla <BR/>2 1/4 cups Gold Medal® all-purpose flour <BR/>1/2 cup finely chopped nuts <BR/>1/4 teaspoon salt <BR/> Powdered sugar <BR/> <BR/>1. Heat oven to 400ºF. <BR/>2. Mix butter, 1/2 cup powdered sugar and the vanilla in large bowl. Stir in flour, nuts and salt until dough holds together. <BR/>3. Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet. (I flatten my balls before I bake them)<BR/>4. Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on wire rack. <BR/>5. Roll warm cookies in powdered sugar; cool on wire rack. Roll in powdered sugar again. (I just roll them once while they are hot but I do it generously)<BR/><BR/>These cookies are really quick to make and since they don't spread much while baking, I can fit a whole recipe onto just 2 sheets.Rhondahttps://www.blogger.com/profile/07898829593961271218noreply@blogger.com