RUSSIAN TEA CAKES 
1 c. soft butter
1/2 c. sifted confectioners' sugar
1 tsp. vanilla

Mix thoroughly. 1/4 tsp. salt

Sift together and stir in.

Mix in. Chill dough. Roll into 1 inch balls. Place on ungreased baking sheet (cookies do not spread). Bake until set, but not brown. While still warm, roll in sifted confectioners' sugar. Cool. Roll in sugar again. Temperature: 400 degrees (medium hot oven). Time: Bake 10-12 minutes. Amount: About 4 dozen 1 inch cookies.

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“RUSSIAN TEA CAKES”

 

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