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    Russian Tea Cakes

    List of Ingredients




    RUSSIAN TEA CAKES

    Cookie:
    2 cups butter
    1 cup powdered sugar
    1 tablespoon, plus 1 teaspoon pure vanilla extract
    4 cups All-Purpose flour
    1/2 teaspoon salt
    Topping:
    2 cans Solo brand filling
    (I use apricot and cherry)
    Powdered sugar for dusting

    Recipe



    In a large bowl cream butter and sugar using electric mixer. Add vanilla, scraping the sides of the bowl as needed. Blend in flour and salt mixing thoroughly.

    Roll into 1" balls. Place on lightly greased cookie sheets about one inch apart. Using the end of a wooden spoon, gently press down the center of each cookie forming an opening for filling. Fill each center with a scant teaspoon of filling.

    Bake 12-15 minutes, or until edges are slightly golden brown. Transfer to foil and cool completely. Using a sifter dust with powdered sugar.

    Makes about 5 dozen cookies.

 

 

 

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