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Results 31 - 40 of 45 for pecan tea cakes
Roll in ball the size of walnuts. Bake after chilling 1 hour for 8 minutes at 350 degrees. Roll when warm in powdered sugar.
Cream butter; add vanilla. Mix ... dough. Mix in pecans. Shape at once into ... additional powdered sugar. Roll carefully, these cookies are fragile.
33. RUSSIAN TEA CAKE
Chill. Roll and cut or pinch off small balls and mash while hot in confectioners sugar and then roll it in again when cold.
Mix dry ingredients. Cut in butter and vanilla with pastry blender. Add nuts. Shape into 1/2 inch balls. Place 1 1/2 inches apart on ...
Combine chopped nuts with flour, sugar, vanilla and salt. Mix with fork or hands until well blend, d gather in a ball. With lightly floured ...
Mix together and roll into 1 inch balls. Cook 30 to 35 minutes at 325 degrees. Roll in powdered sugar when cooked and cooled.
Blend with a fork until the consistency of meal. Spread on greased cookie sheet or 14 inch pizza pan. Bake at 200 degrees for 15 minutes. ...
Beat the cream cheese, brown ... in the chopped pecans. Pour into an 8 ... vanilla and pecans. Let cool, then pour over cooled cake. Serves 12.
Cream the butter, sugar and ... the flour and pecans. Chill for 2 hours. ... confectioners' sugar before serving. Store in an airtight container. Makes 36.
Melt chocolate in double boiler. ... pan, sprinkle with pecans. Bake at 350 degrees ... toothpick comes clean. Cut into squares while hot (1" squares).
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