Russian tea cakes (snowballs)
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Russian tea cakes (snowballs)
  Russian    Tea    Cakes    Cookies  
Last updated 6/12/2012 1:21:03 AM. Recipe ID 53067. Report a problem with this recipe.
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      Title: Russian tea cakes (snowballs)
 Categories: Cookies, Tried
      Yield: 4 Dozen
 
      1 c  Soft butter
    1/2 c  Sifted confectioners' sugar
      1 ts Vanilla
  2 1/4 c  Sifted All-purpose flour
    1/4 ts Salt
    3/4 c  Nuts, finely chopped
           Extra sifted confectioner's
           Sugar for covering cookies
 
  Mix the butter, confectioner's 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 confectioner's 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 can't stop. I've seen and tasted many other recipes
  for "Snowball" cookies, but none have measured up to this one. I've
  had many "rocks" in my time!
  
  From The Betty Crocker's Picture Cook Book. First Edition (Ninth
  Printing), published by McGraw-Hill Book Company, Inc. @ 1950.
  
  Recipe typed in by Bobbie Beers.
 




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Recipe ID 53067 (Apr 03, 2005)

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