Russian Teacakes I had a request for a Russian Teacake recipe from a 1950s Betty Crocker Cookbook. Here's the recipe as it appears in my 1956 edition. Russian Teacakes Mix throughly 1 cup soft butter 1/2 cup sifted confectioners' sugar 1 tsp vanilla Sift together and stir in 2 1/4 cups sifted Gold Medal flour 1/4 tsp salt 3/4 cup finely chopped nuts Chill dough. Roll into 1" 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. Temperature: 400 degrees (mod. hot oven). Time: Bake 10 to 12 minutes Amount" About 4 doz 1" cookies.
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