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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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.

To get started with this recipe, we have to prepare a few ingredients. 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:

{Take 1 cup of Eggs, whites and yolks mixed.
{Get 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.
{Make ready 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..

Mix well as in order given. But it doesn't have to be this way. Small sponge cakes."---Every Woman's Cook Book, Mrs. Our editorial voice, always faithful to the teachings of the Church, assists and inspires Catholic clergy and laity. True to form, this recipe has changed a bit over the Fannie Farmer years too.

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