Recipe of Quick Russian Tea Cakes from the settlement cookbook -1965

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An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity. Some other recipes include additional ingredients of cinnamon or loose tea, lavender or lemon zest but Betty Crocker's version is the one we like best. After cooling for about one minute, the cakes can be transferred to a plate or platter.

Hello everybody, hope you are having an incredible day today. Today, we're going to prepare a special dish, russian tea cakes from the settlement cookbook -1965. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

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Russian Tea Cakes from the settlement cookbook -1965 is one of the most popular of recent trending foods on earth. It is easy, it's quick, it tastes delicious. It is enjoyed by millions daily. They are fine and they look fantastic. Russian Tea Cakes from the settlement cookbook -1965 is something which I have loved my entire life.

To get started with this particular recipe, we have to prepare a few components. You can have russian tea cakes from the settlement cookbook -1965 using 7 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Russian Tea Cakes from the settlement cookbook -1965:

1. {Make ready 1 cup of Eggs, whites and yolks mixed.
2. {Make ready 1 cup of sugar.
3. {Prepare 1 cup of sour cream.
4. {Make ready 4-6 Cups of flour.
5. {Get 1 1/2 Cups of butter.
6. {Make ready 1 cup of chopped almonds.
7. {Prepare of Sugar and cinnamon.

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Instructions to make Russian Tea Cakes from the settlement cookbook -1965:

1. Mix Eggs, sugar and cream, and add enough flour To make a dough that can be handled..
2. Roll out 1/4- inch thick into a rectangle 3 times as long as wide..
3. Spread half the butter thinly over the right - hand 2- thirds of the dough..
4. Fold the left hand third over this..
5. Roll out and chill..
6. Repeat with remaining butter..
7. Chill well..
8. Divide dough into 4 parts..
9. Roll each part into a rectangle, as thin as possible, sprinkle with some of the chopped almonds, sugar and cinnamon, and roll..
10. Cut in slices, sprinkle with the rest of the almonds, sugar and cinnamon..
11. Bake cut - side down on a baking sheet in a hot oven (400f) until delicately browned..

This recipes honors my grandma Annie and the legacy of this special family recipe that Bubbe called a "bubula". Cherry Chocolate Chip Almond Cookies step by step. Line baking sheets with parchment paper. In a medium bowl whisk flour, baking soda and salt. Small sponge cakes."---Every Woman's Cook Book, Mrs.

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