Mix all ingredients in a large bowl; store in airtight container.
Use 2 teaspoons of Russian Tea to 1 cup of boiling water.
Use as much Russian Tea as your taste desires.
It can be served cold and can be used with Sweet 'N Low instead of sugar.
Mix this well.\tUse 3 teaspoons of Tang and tea mixture with 1 cup boiling water to make 1 cup of Russian tea.
Mix thoroughly and store in airtight container.
(Will keep indefinitely.)
Use 2 teaspoons Russian tea to 1 cup boiling water.
May be served hot or chilled.
Mix together and store in jar.
Use as you would instant coffee, but have Russian Tea instead.
Mix ingredients and store in a container.
Add about 3 tablespoons in a cup of boiling water and you have a delicious cup of Russian tea.
br>If spread on warm cakes, the glaze will melt and
Blend softened butter with powdered sugar. Add vanilla.
Mix in salt, baking powder, flour and chopped pecans.
Form dough into 1 inch balls or flattened cookies and place on an ungreased cookie sheet.
Bake in a 325 degree oven for 12 minutes, until firm but not brown. While hot roll in powdered sugar. Let cool and roll again in powdered sugar.
Cream butter, add sugar and remaining ingredients.
Roll into small balls, and place on cookie sheet.
Bake in 325 F oven for 30 minutes.
Roll balls into powdered sugar when hot, and again when cool.
Note: These cookies taste best when thoroughly cooled (ie best served the next day--if you can wait!).
Heat oven to 400 degrees F.
Beat butter, 1/2 cup powdered sugar and the vanilla in large bowl with electric mixer on medium speed, or mix with spoon.
Stir in flour and salt.
Stir in nuts.
Shape dough into 1-inch balls.
Place about 2 inches apart on ungreased cookie sheet.
Bake 8 to 9 minutes or until set but not brown.
Immediately remove from cookie sheet; roll in powdered sugar.
Cool completely on wire rack.
Roll in powdered sugar again.
nd pecans.
For each cookie, shape a scant Tbsp of
Mix butter, sugar and vanilla well.
Blend flour and salt. Stir in first mixture.
Mix in nuts; chill.
Heat oven to 400\u00b0. Roll in 1-inch balls.
Place on ungreased cookie sheet.
Bake for 10 to 12 minutes.
While still warm, roll in confectioners sugar. Cool; roll again.
Makes about 4 dozen cookies.
Mix butter, sugar and vanilla thoroughly.
Sift flour and salt together; blend in.
Mix in nuts.
Chill dough.
Heat oven to 400\u00b0.
Roll dough in 1-inch balls.
Place on ungreased cookie sheet.
(Cookies do not spread.)
Bake for 10 to 12 minutes, or until set, but not brown.
While still warm, roll in confectioners sugar.
Cool; roll in sugar again.
Cream the butter, sugar and vanilla.
Add flour, then add the nuts.
Roll into balls about the size of walnuts.
Put on ungreased cookie sheets.
Bake 1 hour in slow oven (250\u00b0).
Roll in powdered sugar while still warm.
Mix margarine, 1/2 cup powdered sugar and the vanilla.
Stir in flour, salt and nuts.
Shape dough into 1-inch balls.
Place on ungreased cookie sheet.
Mix thoroughly the butter, sugar and vanilla. Work in flour, salt and nuts until dough holds together. Shape dough into 1 inch balls. Place on ungreased cookie sheet.
Bake 10-12 minutes at 400\u00b0 or until set but not brown. While warm, roll in confectioners sugar. Cool. Roll in sugar again. Makes about 4 dozen cookies.
Mix oleo, confectioners sugar, salt and flour.
Add nuts; roll in balls the size of a marble.
Bake on ungreased cookie sheet in 400\u00b0 oven for 15 to 17 minutes.
Roll in confectioners sugar while warm.
When cool, roll in confectioners sugar again.
Heat oven to 400\u00b0.
Mix thoroughly the butter, sugar and vanilla.
Work in the flour, salt and nuts until dough holds together.
Shape dough into 1-inch balls; place on ungreased cookie sheet.
Bake for 10 to 12 minutes, or until set but not brown.
While warm, roll in confectioners sugar.
Cool; roll in sugar again.
Makes 4 dozen.
alls and place on a cookie sheet (cookies don't spread
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream butter and vanilla until smooth. Combine the 6 tablespoons confectioners' sugar and flour; stir into the butter mixture until just blended. Mix in the chopped walnuts. Roll dough into 1 inch balls, and place them 2 inches apart on an ungreased cookie sheet.
Bake for 12 minutes in the preheated oven. When cool, roll in remaining confectioners' sugar. I also like to roll mine in the sugar a second time.
Cream the butter and sugar together. Add the yolk, cream and vanilla. Beat well. Add the nuts, flour and baking powder.
Chill the dough for about 1 hour.
Preheat oven to 350 degrees F (180 degrees C).
Mold dough into little round balls. Place on ungreased cookie sheets and bake for 12 minutes.
As you take the balls off of the cookies sheet, drop them into a bowl of confectioner's sugar. Roll them around until they are completely covered. Remove and cool on a rack.