Cream butter and sugar, add remaining ingredients, except for powdered sugar.
Roll into balls, small, about a\"quarter\" in diameter.
Bake for 5 minutes on 275F, then 20 minutes at 350F degrees.
Roll in powdered sugar while still hot, we usually do 2-3 coatings of sugar.
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!).
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.
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.
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.
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.
Combine all ingredients, mix well.
Refrigerate dough until chilled.
Roll dough into 1 inch balls and bake for 15 minutes in a preheated 350 degree F (175 degrees C) oven.
Once baked, roll while still hot in confectioners' sugar until coated. Let cool. Lightly dust with more confectioners' sugar.
Cream butter; add next five ingredients and
cream well. Chill.
Shape into walnut size balls.
Bake in slow 300\u00b0 oven for 30 minutes.
Remove from cookie sheet.
Place 2 to 3 at a time in bag of sugar; shake ever so gently.
Cool on rack.
Preheat oven to 350 degrees.
In medium bowl, cream butter and vanilla until smooth.
Combine the confectioner's sugar and flour and stir into butter mixture until well blended.
Mix in chopped walnuts.
Roll dough into 1 inch balls and place them 2 inches apart on ungreased cookie sheet.
Bake for 12 minutes.
Cool and roll in confectioner's sugar. I rolled mine 2-3 times to get well coated.
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.
nd almond extracts and beat for 2 minutes or until the
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.
Dilute orange juice as directed on can.
Simmer cloves, cinnamon and sugar for 20 minutes in water.
Mix tea as you would for ice tea.
Add juice and other ingredients.
Serve hot or cold.
he molds.
Cool the tea cakes about 5 minutes before unmolding
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.
Combine flour, soda and salt and sift together; set aside. In another bowl, cream the margarine and oil.
Add sugar, eggs and vanilla to creamed mixture; mix well.
Now, combine wet and dry ingredients and blend well.
Make balls and press with fingers. Bake on next to top rack of preheated 350\u00b0 oven for 10 minutes. Sprinkle tea cakes with powdered sugar as soon as they are removed from the oven.
Mix all ingredients.
Store in airtight container.
Use 1 to 1 1/2 teaspoons per cup of hot water (stronger for iced tea).