| You might as well get another Betty Crocker - surely the best basic
cookbook (and doesn't intimidate cooking novices like my husband, either).
Here's you favorite cookies:
Russian Teacakes (also called Mexican Wedding Cakes)
1c butter or magarine, softened
1/2 c confectioner's sugar
1t vanilla
2 1/4 c Gold Medal Flour*
1/4 t salt (I would leave this out, myself)
3/4c finely chopped nutes
Heat oven to 400 degrees. Mix thoroughly 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 to 12 minutes or until set but not brown. While warm, roll in
confectioner's sugar. Cool. Roll in sugar again.
Makes 4 dozen cookies.
*Do not use Self-Rising Flour in this recipe.
Fondant-Stuffed Dates
A traditional treat often served at holiday time. Double the fondant filling
and make the bonbon variation, too.
4 1/2 c confectioner's sugar
2/3 c sweetened condensed milk (not evaporated)
1 t vanilla
1 t almond extract
4 dozen pitted dates
Blend sugar, milk, and falvorings. Knead fondant until smooth and creamy.
Cover with damp cloth; refrigerate 24 hours.
Fill each date with fondant; roll in granulated or confectioner's sugar.
Makes 4 dozen cookies.
VARIATION:
Easy Bonbons: Blend in few drops food color to tint fondant. Refrigerate and
shape into balls or patties.
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| RUSSIAN TEA CAKES
(AKA Mexican Wedding cakes)
1 cup butter, room temperature
1/2 cup powdered sugar
2 teaspoons vanilla extract
pinch of salt
2 cups all-purpose flour
1/2 teaspoon baking soda
1 cup chopped pecans
Powdered sugar
Preheat oven to 350F (175C).
In a large bowl, beat together butter, 1/2 cup powdered sugar,
vanilla, and salt, until light and fluffy.
Gradually beat in flour and baking soda until well blended.
Stir in pecans.
Drop dough by teaspoonfuls, 1-1/2 inches apart, on ungreased baking sheets.
Or, roll dough by teaspoonfuls into balls or crescent shapes and
place on ungreased baking sheets.
Bake 13 to 15 minutes or until edges begin to brown lightly.
Remove cookies from baking sheets; cool on racks.
While warm, sift powdered sugar generously over tops.
Makes 55 to 60 (1-1/2 inch) cookies.
(from COOKIES by Natalie Hartanov Haughton)
(i make the round ones, and instead of sprinkling them with sugar, i
put a couple at a time in a tupperware container with powdered sugar
and shake them. -jmf)
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