RUSSIAN TEA CAKES 
Moderately hot oven - 400 degrees. Bake 10-12 minutes. Makes about 4 dozen, 1 inch cookies.

Mix thoroughly: 1/2 c. sifted confectioners' sugar 1 tsp. vanilla

Sift together and stir in: 1/4 tsp. salt

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 confectioners' sugar. Cool. Roll in sugar again.

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“RUSSIAN TEA CAKES”

 

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