Russian Tea Cakes from the settlement cookbook -1965. Check Out Settlement Cookbook On eBay. A shortbread-like dough, studded with chopped nuts, bakes up to a texture that's beautifully sandy and tender, never dry or crumbling to bits. After cooling for about one minute, the cakes can be transferred to a plate or platter.
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Hello everybody, it is Jim, welcome to my recipe site. Today, I will show you a way to make a special dish, russian tea cakes from the settlement cookbook -1965. One of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This will be really delicious.
Check Out Settlement Cookbook On eBay. A shortbread-like dough, studded with chopped nuts, bakes up to a texture that's beautifully sandy and tender, never dry or crumbling to bits. After cooling for about one minute, the cakes can be transferred to a plate or platter.
Russian Tea Cakes from the settlement cookbook -1965 is one of the most well liked of current trending meals in the world. It is easy, it's quick, it tastes yummy. It is enjoyed by millions daily. Russian Tea Cakes from the settlement cookbook -1965 is something which I have loved my whole life. They are nice and they look fantastic.
To get started with this recipe, we must prepare a few components. You can cook russian tea cakes from the settlement cookbook -1965 using 7 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Russian Tea Cakes from the settlement cookbook -1965:
- {Get 1 cup of Eggs, whites and yolks mixed.
- {Take 1 cup of sugar.
- {Take 1 cup of sour cream.
- {Make ready 4-6 Cups of flour.
- {Take 1 1/2 Cups of butter.
- {Make ready 1 cup of chopped almonds.
- {Take of Sugar and cinnamon.
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Instructions to make Russian Tea Cakes from the settlement cookbook -1965:
- Mix Eggs, sugar and cream, and add enough flour To make a dough that can be handled..
- Roll out 1/4- inch thick into a rectangle 3 times as long as wide..
- Spread half the butter thinly over the right - hand 2- thirds of the dough..
- Fold the left hand third over this..
- Roll out and chill..
- Repeat with remaining butter..
- Chill well..
- Divide dough into 4 parts..
- Roll each part into a rectangle, as thin as possible, sprinkle with some of the chopped almonds, sugar and cinnamon, and roll..
- Cut in slices, sprinkle with the rest of the almonds, sugar and cinnamon..
- Bake cut - side down on a baking sheet in a hot oven (400f) until delicately browned..
Small sponge cakes."---Every Woman's Cook Book, Mrs. Indeed, the most successful picnics are often proposed at the last moment. Roll cakes in confectioners' sugar while still warm. True to form, this recipe has changed a bit over the Fannie Farmer years too. The play of sweet, sour, salty, savory flavors is marvelous.
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