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Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
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Russian Tea Cakes |
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Serves: 48 Print this RecipeServing Size: 1 cookie Batch Size: 4 dozen cookies The powdered sugar gives these cookies a wonderful melt-in-your-mouth texture. Walnuts or almonds are often used when making these cookies, which are also known as Mexican Wedding Cakes. Try toasting the nuts very lightly for a more pronounced flavor. 1 cup margarine or butter, softened 1/2 cup powdered sugar 1 teaspoon vanilla extract 2 1/4 cups all-purpose flour 3/4 cup finely chopped nuts 1/4 teaspoon salt Powdered sugar 1. Heat oven to 400°. 2. Mix margarine, 1/2 cup powdered sugar and the vanilla in large bowl. Stir in flour, nuts and salt until dough holds together. 3. Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet. 4. Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on wire rack. 5. Roll warm cookies in powdered sugar; cool on wire rack. Roll in powdered sugar again. 1 COOKIE: Calories 75 (Calories from Fat 45); Fat 5g (Saturated 1g); Cholesterol 0mg; Sodium 55mg; Carbohydrates 7g (Dietary Fiber 0g); Protein 1g. From "Betty Crocker's Best-Loved Recipes." Text Copyright 1998 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Lemon Meringue Pie Cherry-Berries on a Cloud Apple Pie Impossible Coconut Pie Strawberry Glace Pie Chocolate Brownies Cashew Brownie Bars Pumkin Pie Chocolate Chip Cookies Brown Sugar Drops Snickerdoodles Russian Tea Cakes Lemon Squares Oatmeal-Raisin Cookies Deluxe Sugar Cookies Caramel Corn Strawberry Ice Cream Strawberry-Rhubarb Pie Raisin Crisscross Cookies |
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