Russian Tea Cakes (Snowballs)

Russian Tea Cakes (Snowballs) Ingredients

1 c Soft butter	1/4 ts Salt
1 ts Vanilla	3/4 c Nuts, finely chopped
2 1/4 c Sifted All-purpose flour	Sugar for covering cookies

Instructions for Russian Tea Cakes (Snowballs)

Mix the butter, confectioners sugar, and vanilla, thoroughly together. Sift and stir in the flour, and salt. Then mix in nuts. Chill dough. Roll into 1 inch balls. place on ungreased baking sheet (cookies do not spread). Bake until set, but not brown. While still warm, roll in confectioners sugar. Cool. Roll in sugar again. Temperature: 400F (mod hot oven). Time: Bake 10 to 12 minutes. Amount: About 4 dozen, 1 1/2 inch cookies. NOTE: When rolling dough into balls, use a light touch, and do not handle very long. The dough will get hard, and become almost rock-like after baking if you over-handle. This has been a family favorite for almost 30 years. Once you start eating them, you cant stop. Ive seen and tasted many other recipes for "Snowball" cookies, but none have measured up to this one. Ive had many "rocks" in my time! From The Betty Crockers Picture Cook Book. First Edition (Ninth Printing), published by McGraw-Hill Book Company, Inc. @ 1950. Recipe typed in by Bobbie Beers. Posted to MM-Recipes Digest V3 #260 Date: Sun, 22 Sep 1996 21:47:06 -0400 From: BobbieB1@aol.com

Main Ingredient: CookiesCuisine: Uncategorized

More like this...

Sputnik Tea (Russian Tea)

Russian Tea Cakes

Russian Tea Cakes

Mrs Fields Russian Tea Cakes

Terry Rohes "Tea Brack" (British Tea Cake)

Ingredient Insight - look inside this recipe