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.
oiling. Add 4 regular size tea bags (or 2 family size
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.
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!).
ntil golden brown.
Transfer cookies to a cool, flat surface
Thoroughly mix butter, sugar and vanilla with electric mixer. Gradually add sifted flour and salt.
Mix in nuts.
Chill dough several hours or overnight.
Roll dough into 1-inch balls and place about 2 inches apart on ungreased baking pan.
Bake until set but not too brown at 400\u00b0
for 10 to 12 minutes.
While warm, roll cookies in confectioners sugar; allow to cool and after cooled, roll again in confectioners sugar.
Yields 5 dozen.
Blend sugar and margarine; add the rest of the ingredients. Roll into walnut size balls and press with thumb to make indented cookies.
Bake at 325\u00b0 for 20 minutes.
Cookie sheet does not have to be greased.
These are good coated with powdered sugar.
Make tea with 2 cups boiling water.
Let steep 5 minutes. Strain tea.
Pour rest of water, tea, orange juice, lemon juice and sugar in a 6-quart saucepan.
Mix thoroughly.
Put cloves and cinnamon into a spice bag.
Break them up by beating with handle of knife or similar object.
Tie top of spice bag; add to tea mixture. Cook over medium heat until steamy.
Do not bring to a boil.
Leave spice bag in tea 1 to 2 hours, depending on how spicy you want the tea.
Serve tea hot.
tockpot. Remove from heat. Add tea bags; steep, 5 to 7
Mix butter, sugar and vanilla together thoroughly.
Mix dry ingredients together and then add to butter mixture.
Chill dough. Roll into 1-inch balls.
Place on ungreased cookie sheet. Cookies do not spread.
Bake at 350\u00b0 for 10 to 12 minutes until set, but not brown.
While warm, roll in additional confectioners sugar.
Cool and roll again in sugar.
Mix first 3 ingredients and cream well.
Sift together flour and salt.
Stir in first mixture.
Add chopped nuts.
Chill dough. Roll into small balls.
Place on cookie sheet.
Bake about 12 minutes in 400\u00b0 oven.
Roll in powdered sugar as soon as the cookies are done.
Let cool and roll in sugar once more.
Mix all ingredients together.
Put 2 heaping teaspoons into tea cup.
Fill with boiling water.
Tea may also be served iced. Keep tea mixture in covered jar.
Bring water, sugar and cloves to a boil and let simmer 5 minutes.
Remove from heat.
Add tea bags and let steep 5 minutes. Remove tea bags and cloves.
Add juices and stir.
Serve hot. Store in refrigerator.