Russian Tea Cakes

Recipe #57011

YIELDS: 34 cookies

COMMENT: Their comment: tasted like putoseco. Butter & floury taste and texture with a hint of cashew flavor. Retained their shape when baked.

CHANGES:

• 1/2 c margarine, 1/2 c butter = 1 c butter
• 1 c split toasted cashew = 3/4 c chopped nuts

EQUIPMENT: Mid rack; L nonstick baking sheet (4x7;1x6 = 34 cookies)
350º - 14 min (may cook more because only the center of cookies turned light brown. But the bottom of cookies were already light brown)

PROCEDURE:
1. Process toasted cashew in food processor, some turne pastey
2. Combined nuts with the rest of dry
3. Cream marg,butter, sugar
4. Add in dry til well mixed. Batter was stiff that it cleaned the sides of the bowl
5. Scoop out dough (small ice cream scooper). I didn't freeze/chill the batter.
6. Place in baking sheet and chill while i make Devil's Food Chocolate Chip Muffins
7. Re roll into a ball to make it smooth and round. Chill the balls while i combine the wet and dry ingr of chocolate muffin
8. Bake only 350º. Roatate halfway of bake time
9. While hot, i roll in powdered sugar - wrong choice because dough was still crumbly (when hot). Have to cool a bit before rolling again.
10. When cooled, i try to roll again, but the sugars didnt stick well


RECIPE:
1 c butter or margarine, softened
1/2 c powdered sugar
1 t vanilla
2 1/4 c all-purpose flour
1/4 t salt
3/4 c finely chopped nuts
powdered sugar

1. Heat oven to 400 degrees F.
2. Beat butter, 1/2 cup powdered sugar and the vanilla in large bowl with electric mixer on medium speed, or mix with spoon.
3. Stir in flour and salt.
4. Stir in nuts.
5. Shape dough into 1-inch balls.
6. Place about 2 inches apart on ungreased cookie sheet.
7. Bake 8 to 9 minutes or until set but not brown.
8. Immediately remove from cookie sheet; roll in powdered sugar.
9. Cool completely on wire rack.
10. Roll in powdered sugar again.