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RUSSIAN TEA CAKES | |
ix together thoroughly: 1 c. soft butter 1/2 c. sifted 10X sugar 1 tsp. vanilla ift together and stir in: 2 1/4 c. sifted flour 1/4 tsp. salt Add 3/4 cup finely chopped pecans or walnuts. Chill dough. Roll into 1-inch balls. Place on ungreased cookie sheet. Bake at 400 degrees until set but not brown (approximately 10-12 minutes). While still warm, roll in 10X sugar. Cool. Roll in sugar again. Yield: 4 dozen. |
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