Serves: 48
1. Heat oven to 400°.
2. Mix butter, 1/2 cup powdered sugar and the vanilla in large bowl. Stir in flour, nuts and salt until dough holds together.
3. Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet.
4. Bake 10 to 12 minutes or until set but not brown. Immediately remove from cookie sheet to wire rack cool 5 minutes.
5. Roll warm cookies in powdered sugar cool on wire rack 5 minutes. Roll in powdered sugar again.
*Do not use vegetable oil spreads.
**Do not use self-rising flour
NUTRITION FACTS.: 1 Cookie: Calories 75 (Calories from Fat 45) Fat 5g (Saturated 1g) Cholesterol 0mg Sodium 65mg Carbohydrate 7g (Dietary Fiber 0g) Protein 1g % DAILY VALUE: Vitamin A 4% Vitamin C 0% Calcium 0% Iron 2% DIET EXCHANGES: 1/2 Starch 1 Fat
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Russian Tea Cakes recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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