Russian Tea Cakes I - Kraft Recipes Top
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Russian Tea Cakes I

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Make It

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  • Preheat oven to 325* In a large bowl, cream butter and sugar using an electric mixer. Add vanilla, scraping down sides of bowl as needed. Bled in flour and salt, mixing until thoroughly combined.
  • Roll tablespoons of dough into small balls about 1 inch in diameter. Place dough balls on lightly greased cookie sheets about 1 inch apart. Press down the center of each ball with a spoon, forming a depression. Fill each with a teaspoon of preserves or nuts.
  • Bake 15 to 20 minutes or until golden brown. Transfer cookies immediately to a cool, flat surface. When cookies are completely cool, dust them lightly with confectioners' sugar.


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