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    You are in: Home / Recipes / (Surprise!) Russian Tea Cakes Recipe
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    (Surprise!) Russian Tea Cakes

    (Surprise!) Russian Tea Cakes. Photo by Divaconviva

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    20 mins

    10 mins

    Julie B's Hive's Note:

    A sweet surprise awaits those who bite into this adaptation of Russian Teacakes. From the 1971 Betty Crocker Recipe Card Library. Posting for ZWT3

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    Units: US | Metric


    1. 1
      Heat oven to 400°. Mix thoroughly butter, confectioners' sugar and vanilla. Work in flour, salt and nuts until dough holds together.
    2. 2
      Cut each vanilla caramel into 4 small pieces. Divide dough in 36 portions and mold each around a small piece of caramel.
    3. 3
      Bake 10-12 minutes until set but not brown. While warm, roll in confectioner's sugar or sugar crystals and cool.
    4. 4
      Makes 36 cookies.

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    Ratings & Reviews:

    • on June 06, 2008


      VERY nice. Definitely sweet, and definitely easy to make. Since the amount of vanilla wasn't listed, I used 1 tsp. of vanilla extract - perfect! For the chopped nuts, I used finely grated toasted hazelnuts. I find using a good kitchen scale very helpful when baking. I took the ball of dough & weighed it; then divided into two and weighed each half to make them equal. That made it much easier to apportion 18 balls and 18 balls for making the cookies equal-sized. I baked them on my Pampered Chef Baking Stone. Made for ZWT4. Thanks for posting, Julie!

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    Nutritional Facts for (Surprise!) Russian Tea Cakes

    Serving Size: 1 (733 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 101.4
    Calories from Fat 57
    Total Fat 6.3 g
    Saturated Fat 3.4 g
    Cholesterol 13.7 mg
    Sodium 71.5 mg
    Total Carbohydrate 10.0 g
    Dietary Fiber 0.3 g
    Sugars 3.4 g
    Protein 1.3 g

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