"Enjoy ... these are wonderful! I like to use almonds, but you can experiment with other nuts, if you like." — Michelle
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confectioners' sugar for decoration
Made these for Christmas and New Years and they were a hit! I did not add any nuts and rolled in c. sugar before and after baking. I will make again with a twist adding lemon zest w/o nuts.
I made this cookie recipe exactly to the directions and the "balls" fell to regular flat round cookies. Taste was ok but appearance was not satisfactory
I used chopped pecans in mine and chilled for about 3 hours. I remember my grandmother making these, and she would roll them into little "logs" instead of balls. She also rolled them in the powdered sugar while they were still warm, forming a paste, and then again after they had cooled. That is what I did. Turned out ok. A similar recipe found in most cookie books is "Sandies."
I thought the previous review must have done something wrong, but I had the same results: flat, not round, cookies that were crumbly and the powder got sticky. I saved the situation by putting my cooling rack over the sink and sifting powder sugar onto the cookies while hot and again avter the first dusting got sticky.
I think the problem is that these cookies typically don't have eggs in them. It causes the dough to spread out. I'll try a more traditional recipe.
They tasted good but fell apart.
* Percent Daily Values are based on a 2,000 calorie diet.
Russian Tea Cakes II
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 48
These traditional airy cookie-cakes are light and lovely.
Watch three fun ways to decorate an Easter cake.
Why wait for the county fair to enjoy these fun fried cakes?