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Russian Tea Cakes

2 1/2 cups flour
1 tsp vanilla
1 cup soft butter
1/2 cup sifted powdered sugar
1 tsp salt
3/4 cup finely chopped nuts (walnut or pecan)

Mix all ingredents. Roll into small balls and put on ungreased
cookie-sheet, bake at 350 for 15 minutes. When cool, roll in
powdered sugar. (Or roll in powdered sugar while still warm and
then again when cooled).


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4 of 5 people found the following review helpful:
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INCREDIBLE, December 20, 2006 - 03:13 PM
Reviewer: Mary Leonhardt Thayer from Fridley, Minnesota
I'd like to share my experience with Russian Teacakes. I was only 14 years old and I went to babysit at my sister-in-law's house. When I arrived, there on the dining room table was a platter of finely crafted Russian Teacakes. I thought to myself "how wonderful for my lovely sister-in-law to make me this platter of little white ball cookies." So throughout the day...I ate them up. Upon her arrival home I marvelled at her well-crafted treats she had made for me. She smiled a crooked little smile and explained that they were for her dinner party that evening. Her guests would be arriving at any minute. I never forgot my blunder nor the wonderful taste of these lovely dainty cookies. I've made them every year since. The year was 1961. Enjoy!

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