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    You are in: Home / Recipes / Russian Wedding Cakes Recipe
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    Russian Wedding Cakes

    Russian Wedding Cakes. Photo by Debbie R.

    1/1 Photo of Russian Wedding Cakes

    Total Time:

    Prep Time:

    Cook Time:

    13 mins

    5 mins

    8 mins

    sofie-a-toast's Note:

    These aren't really cakes - rather small, cake-like cookies. My cousin makes these constantly (much to the delight of the rest of the family)! These are so so so addictive! And for looking so delicate they are surprisingly easy.

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    Ingredients:

    Yield:

    cookies

    Units: US | Metric

    Directions:

    1. 1
      Mix all ingredients thoroughly (if you find it easier to cream the sugar and butter first go ahead but it isn't necessary if you don't want to take the extra step).
    2. 2
      Shape dough into 1 inch balls and place on ungreased baking sheet. Bake for around 8 minutes (they burn easily) on middle rack at 400 degrees until set but not brown.
    3. 3
      While warm, roll in confectioner's sugar. Let cool, and roll in sugar again.

    Ratings & Reviews:

    • on June 06, 2011

      55

      These were wonderful little goodies and were gobbled up by my family in no time at all! Made for ZWT 7, Count Dracula and his Hot Bites.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 03, 2011

      55

      Delicious! I only used 2 cups of flour because I used the scoop method rather than spooning it into the cup like we really should. These are great. ZWT7

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Russian Wedding Cakes

    Serving Size: 1 (663 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 72.3
     
    Calories from Fat 45
    63%
    Total Fat 5.0 g
    7%
    Saturated Fat 2.5 g
    12%
    Cholesterol 10.1 mg
    3%
    Sodium 58.1 mg
    2%
    Total Carbohydrate 5.9 g
    1%
    Dietary Fiber 0.2 g
    1%
    Sugars 1.3 g
    5%
    Protein 0.9 g
    1%

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