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 thoroughly the ingredients listed in the left column. Chill dough.
Form dough into 1-inch rolls.
Bake at 400\u00b0 for 10 to 12 minutes; bake 2 1/2 inches apart on an ungreased cookie sheet.
Do not let the cookies brown.
Remove from oven and while the cookies are still warm, roll in powdered sugar.
Cool completely.
Roll in powdered sugar again.
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 this well.\tUse 3 teaspoons of Tang and tea mixture with 1 cup boiling water to make 1 cup of Russian tea.
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.
Mix together and store in jar.
Use as you would instant coffee, but have Russian Tea instead.
Make tea as usual (unsweetened). Extract juice from lemon and oranges.
Boil rinds with cloves in 1 pint of water.
Strain and add with juices and sugar to tea.
\"Delicious.\" Serve hot or cold.
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.
Heat oven to 400\u00b0.
In one bowl, mix butter, sugar and vanilla thoroughly.
In a different bowl, mix flour, salt and nuts together with your hands.
Mix flour mixture with sugar mixture.
Make a dough into 1-inch balls.
Place them on a greased baking sheet. Bake for 10 to 12 minutes or until set or not doughy anymore. While warm, roll the balls in confectioners sugar.
Let the balls cool.
Roll in sugar again.
To increase recipe, use quantities in parenthesis.
oiling. Add 4 regular size tea bags (or 2 family size
Mix all ingredients.
Put 4 to 5 teaspoons in cup of hot water.
Put water, sugar and cloves in a large saucepan.
Bring to a boil.
Reduce heat and simmer for 20 to 25 minutes.
Remove from heat; remove cloves.
Add fruit juices and tea.
Heat and serve. Recipe may be doubled.
Fresh juice is better, but canned or frozen may be used.
Keep in glass container in refrigerator. Good to have for drop-in friends.
Heat and serve.
Combine all ingredients and store in an air-tight container.
To make a cup, add 1 1/2 teaspoons of the mix to 1 cup of hot water.
To give as a gift, package in 1 cup containers and attach the recipe and the nutritional information which is as follows (according to the website where I got this):
3 calories per 1 cup serving. 0 fat, 0 cholesterol and 1 milligram sodium to a cup.
nch cookie cutter, cut out cookies and place 1 inch apart
Mix all ingredients together.
Use 2 heaping teaspoons of mixture per cup of hot water.
Recipe from the \"Taku Lodge\" in Alaska.
Mix and store in airtight container.
To serve, place 3 teaspoons mixture in a cup and add hot water.
Recipe may be doubled to use as gift.
Cream butter and sugar.
Add vanilla, flour, salt and nuts. Mix well.
Form into dime sized balls or flattened, if preferred. Place on ungreased baking sheet.
Bake at 250\u00b0 for 25 minutes. While still warm, roll in confectioners sugar.
Makes 7 dozen cookies.
Preheat oven to 400 degrees. In a large bowl, cream butter and 1/2 cup powdered sugar until smooth. Add almond and vanilla extracts. Slowly add flour and salt to butter mixture, and mix until incorporated. Mix in pecans and walnuts.
Use a cookie scooper to scoop the dough and then roll into balls (or use your hands to form 1\" balls). Bake for 10-12 minutes. (These cookies barely brown, so if they don't look done, it's okay!).
Roll in powdered sugar while still warm, and roll again when cool.
Preheat oven to 400.
Cream butter, sugar and almond extract.
Gradually stir in flour and salt.
Add nuts and stir until well blended.
Roll dough into teaspoon sized balls.
Place on greased cookie sheet.
BAke at 400 for 10-12 minutes, or until bottoms are light golden color.
While still hot roll cookies in additional powdered sugar. I usually roll them at least 2 times.