Appetizers
Soups
Salads
Fish & Seafood
Pasta & Rice
PIZZA
Vegetables
Poultry
Meat
Grilling & BBQ
Cheese
Sweets
Fruits
Breads
Breakfast
Lunch & Luncheon
Beverages
Condiments & Sauces
Preserves & Pickles
Dairy Free Recipes
Farrago

Table of Contents

Outdoor BBQ & Party Ideas

Add-A-Recipe

BikePro Parts & Accessories BikePro Parts & Accessories

Ipod Repair Service Ipod Repair Service

Italian Family Recipes

Wine Country Vacation Home Northern California
Wine Country Vacation

Windsor Oaks Vineyards

Joseph Swan Vineyards

Forgotten Felines

Microchip Your Pet

HUGE Discounts on affordable designer and discount brand name shoes. Click here to see the deals on over 2000 items.
Imelda's Closet
Site Map

Sweets
Cakes

Puddings & Custards

Cookies
Aunt Helen's Sugar Cookies  
Almond Biscotti  
Brittany's Chocolate Chip Cookies  
Chocolate Fantasy Cookies  
Cream Cheese Cookies  
Dorothy Merman's Caramel Pecan Cups  
Iced Anise Cookies  
Margie's Persimmon Cookies  
Macaroon Mint Kisses  
Molasses Cookies  
Oatmeal Cookies  
Peanut Butter Cup Cookies  
Pineapple Bars  
Raspberry Bars  
Russian Tea Cakes  
Scottish Fancies  
Scottish Shortbread  

Pies & Tarts

Cobblers & Crisps

Candies

Other Sweets


Russian Tea Cakes

Contributed by: Kathy



2 cups soft butter
1 cup sifted powdered sugar
2 teas vanilla
4 1/2 cups flour
1/2 teasp salt
1/2 cups finely chopped almonds
  • Mix butter, powdered sugar and vanilla thoroughly
  • Sift together flour and salt and stir in
  • Mix in almonds
  • Chill dough.
  • Roll into 1" balls Place on ungreased cookie sheet.
  • Bake at 350 until set (About 10-20 minutes) but not brown.
  • While still warm roll in powdered sugar. Cool. Then roll in powdered sugar again.

    Questions about this recipe?

©2007 Webdiaries, All Rights Reserved.