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Too Many Cooks

Thu., Dec. 12, 2013, 10:21 a.m.

Dorothy Dean’s Russian Tea Cakes

Too Many Cooks received a call inquiring about a misplaced Dorothy Dean recipe for Russian Tea Cakes.

Teddy Pulley, a home cook and baker in Spokane Valley, said she had been making them for some 50 years. So Too  Many Cooks thought others might be interested in the favorite recipe, too.

Here it is, just in time for holiday cookie baking:

Russian Tea Cakes

(Mexican Wedding Cakes)

1 cup soft butter

1/2 cup powdered sugar, plus more for rolling

2 teaspoons vanilla

2 cups flour

1 cup chopped walnuts, pecans or blanched almonds

Cream butter, sugar and vanilla. Stir in flour and nuts. Blend thoroughly. Chill dough several hours. Shape into 1-inch balls, mounds or crescents. Place on ungreased cookie sheet. Bake at 325 degrees for about 20 minutes. Roll in powdered sugar while warm; cool on rack.

Yield: about 4 dozen cookies.

 

 




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Adriana Janovich
Adriana Janovich joined The Spokesman-Review in 2013. She is the Food Editor for the Features Department, covering restaurants, bars, food, drinks, recipes and other features. Reach her on Instagram at adrianajanovich.

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