Russian Tea Cakes - Recipes - Page 6

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Results 51 - 60 of 108 for russian tea cakes

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51. RUSSIAN TEA CAKES

Mix all together and roll into 1 inch balls. Bake 10 to 12 minutes at 325 degrees. Let cool and roll in powdered sugar and serve.

52. RUSSIAN TEA CAKES

Mix butter, sugar, and vanilla together. Stir in the flour, salt, and nuts. Chill dough. Roll into 1 inch balls. Place balls 2 1/2 inches ...

53. RUSSIAN TEA CAKES

Add: 1 tsp. water 1 1/2 tsp. vanilla 1 c. chopped nuts Roll in a ball about size of a walnut and bake at 300 degrees for 25 minutes. While ...

54. RUSSIAN TEA CAKES

Combine butter, confectioners' sugar and vanilla. Sift together flour and salt. Stir 2 mixtures together. Add nuts. Chill dough. Roll into ...

55. RUSSIAN TEA CAKE

Heat oven to 400 degrees. Mix butter, sugar and vanilla. Work in flour, salt and until dough holds together. Shape dough into 1 inch balls. ...

56. 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.

57. RUSSIAN TEA CAKES

Mix well. Form into 1 inch balls. Bake 14-17 minutes at 400 degrees. While hot, roll in powdered sugar. Cool and reroll in the sugar.

58. RUSSIAN TEA CAKES

Mix butter, sugar and vanilla thoroughly. Measure flour and blend with salt. Stir into butter mixture. Stir in nuts. Chill. Heat oven to ...

59. RUSSIAN TEA CAKES

Beat together butter and 1/2 cup sugar until creamy and fluffy. Gradually mix in flour. Stir in vanilla, salt and walnuts. Using level ...

60. RUSSIAN TEA CAKE

Mix thoroughly butter, sugar, and vanilla. Stir in flour and salt. Mix in nuts. Chill dough. Roll into 1 inch balls. Place on ungreased ...

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