Recipes Russian Tea Cakes from the settlement cookbook -1965 tasty

Russian Tea Cakes from the settlement cookbook -1965 - Turned out great! Very moist.. Today I am sharing this Russian Tea Cakes from the settlement cookbook -1965! A quick and easy dinner that is ready in under 20 minutes! Russian tea cake is a kind of pastry, often eaten around Christmas in the United States. It is a form of jumble, a pastry common in England during the Middle Ages. Similar varieties are known as Mexican wedding cakes (or cookies), Italian wedding cookies, Kourabiedes, or Greek wedding cookies. Whether you call them Russian tea cakes, Mexican wedding cookies or snowballs, there's no denying that they're essential to bake during the Christmas season. A shortbread-like dough, studded with chopped nuts, bakes up to a texture that's beautifully sandy and tender, never dry or crumbling to bits.

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You can cook Russian Tea Cakes from the settlement cookbook -1965 with 7 Ingredients and 11 steps. See the following guide!

Ingredients for Russian Tea Cakes from the settlement cookbook -1965:
  1. 1 cup Eggs, whites and yolks mixed.
  2. 1 cup sugar.
  3. 1 cup sour cream.
  4. 4-6 Cups flour.
  5. 1 1/2 Cups butter.
  6. 1 cup chopped almonds.
  7. Sugar and cinnamon.

This recipe is from BC Cookie cookbook. This is another of our traditional Christmas cookies. I like to present my favorite holiday cookies in a special way. I pile these fresh-baked tea cakes on pretty plates that I buy throughout the year, then wrap them with colored cellophane to give friends. —Valerie Hudson, Mason City, Iowa.

Step by step how to cook Russian Tea Cakes from the settlement cookbook -1965:
  1. Mix Eggs, sugar and cream, and add enough flour To make a dough that can be handled..
  2. Roll out 1/4- inch thick into a rectangle 3 times as long as wide..
  3. Spread half the butter thinly over the right - hand 2- thirds of the dough..
  4. Fold the left hand third over this..
  5. Roll out and chill..
  6. Repeat with remaining butter..
  7. Chill well..
  8. Divide dough into 4 parts..
  9. Roll each part into a rectangle, as thin as possible, sprinkle with some of the chopped almonds, sugar and cinnamon, and roll..
  10. Cut in slices, sprinkle with the rest of the almonds, sugar and cinnamon..
  11. Bake cut - side down on a baking sheet in a hot oven (400f) until delicately browned..

These Russian Tea Cakes are a classic holiday cookie. They look like little snowballs and are filled with walnuts. Russian Tea Cakes are a popular treat. Why buy them when they are simple to make and nothing beats fresh, real ingredients. Save this Russian tea cakes recipe and more from Serious Eats to your own online collection at EatYourBooks.com.