Combine all ingredients except flour.
Alternate flour with a mixture of other ingredients until a thick dough is formed.
Roll out dough on a cookie board to 1/4-inch thick.
Cut into squares. Place on a cookie sheet that is ungreased.
Bake at 300\u00b0 for 15 to 20 minutes, or until browned.
Frost or serve plain.
Makes about 7 dozen large tea cakes.
Recipe may be halved, if desired.
Simmer Spices,honey, stick of cinnamon and the 1 cup of water for 10 min, then let stand for 1 hour.( do this is seperate pot.).
Add tea to boiling water in seperate pot let steep.
Add juices and spices when adding spices put in collander over tea.
Stir the mixture and add rind of orange and lemon tea if desired.
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.
n a greased cookie sheet.
Space the tea cakes about 2 inches
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 butter and sugar.
Add eggs and beat well.
Alternate dry ingredients with milk and vanilla.
Mix well.
Take about half of the dough and place on a floured board or clean countertop.
Mix some more flour until it is not too sticky.
Roll out thick and cut.
Bake at 350\u00b0 on greased cookie sheet until done.
Repeat for the other half of the dough.
Recipe makes about 4 1/2 dozen tea cakes.
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.