RUSSIAN TEA CAKES
This recipe is from the Mrs. Field's Cookie Book. I like to make these for Christmas instead of regular shortbread. These are so light and tasty, they literally melt in your mouth. I also use chocolate chips as a topping.
Provided by LuuvBunny
Categories Dessert
Time 40m
Yield 24 cookies
Number Of Ingredients 7
Steps:
- Preheat oven to 325°F.
- In a large bowl cream butter and sugar using an electric mixer.
- Add vanilla,scraping down bowl as needed.
- Blend in flour,mixing until thoroughly combined.
- Roll tablespoonfuls of dough into small balls about 1 inch in diameter.
- Place dough balls on lightly greased cookie sheets about 1 inch apart.
- Press down the center of each ball with a spoon,forming a depression.
- Fill each with a teaspoonful of preserves or nuts.
- Bake 15-20 minutes or until golden brown.
- Transfer cookies to a cool, flat surface.
- When cookies are cooled dust them lightly with confectioners sugar.
Nutrition Facts : Calories 155.8, Fat 9.4, SaturatedFat 5, Cholesterol 20.3, Sodium 56.9, Carbohydrate 16.7, Fiber 0.5, Sugar 7, Protein 1.6
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hridoy rana
[email protected]This recipe is a bit time-consuming, but it's worth it. The tea cakes are so delicious and they're perfect for any occasion. I've made them several times and they've always been a hit.
Jerrilynn Hernandez
[email protected]YUM! Will make again for sure!
Aiden Gibson
[email protected]These Russian tea cakes are a delicious and easy-to-make treat. I followed the recipe exactly and they turned out perfect. They are light and fluffy, with a delicate almond flavor. I will definitely be making these again.