Hello everybody, it is me, Dave, welcome to our recipe page. Today, we’re going to make a special dish, russian tea cakes from the settlement cookbook -1965. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Learn how to make Russian Tea Cakes! I hope you enjoy this easy Russian Tea Cakes recipe. Russian Tea Cakes are tender, buttery cookies with a light nutty flavor all covered in powdered sugar!
Russian Tea Cakes from the settlement cookbook -1965 is one of the most favored of current trending foods on earth. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. Russian Tea Cakes from the settlement cookbook -1965 is something which I’ve loved my whole life. They’re fine and they look fantastic.
To begin with this recipe, we must first prepare a few ingredients. You can cook russian tea cakes from the settlement cookbook -1965 using 7 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Russian Tea Cakes from the settlement cookbook -1965:
- Make ready 1 cup Eggs, whites and yolks mixed
- Make ready 1 cup sugar
- Get 1 cup sour cream
- Make ready 4-6 Cups flour
- Prepare 1 1/2 Cups butter
- Get 1 cup chopped almonds
- Prepare Sugar and cinnamon
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. See how to make traditional Russian tea cakes rolled in confectioner's sugar.
Instructions to make Russian Tea Cakes from the settlement cookbook -1965:
- Mix Eggs, sugar and cream, and add enough flour To make a dough that can be handled.
- Roll out 1/4- inch thick into a rectangle 3 times as long as wide.
- Spread half the butter thinly over the right - hand 2- thirds of the dough.
- Fold the left hand third over this.
- Roll out and chill.
- Repeat with remaining butter.
- Chill well.
- Divide dough into 4 parts.
- Roll each part into a rectangle, as thin as possible, sprinkle with some of the chopped almonds, sugar and cinnamon, and roll.
- Cut in slices, sprinkle with the rest of the almonds, sugar and cinnamon.
- Bake cut - side down on a baking sheet in a hot oven (400f) until delicately browned.
The Russian tea cakes have evolved tremendously of late. They have become a regular feature at some of the places and have their own special significance. It is available in the market at all the leading confectionaries easily. Cookbook > Cookies > Russian Tea Cakes. Rate this recipe • Read reviews.
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