Betty Crocker Holiday Cookies 2007 - (Page 12) holiday favorites from scratch Russian Tea Cakes Prep Time: 1 Hour 5 Minutes Start to Finish: 1 Hour 35 Minutes Servings: About 4 dozen cookies sugar. Cool completely on cooling racks, about 30 minutes. Roll in powdered sugar again. High Altitude (3500-6500 ft): Heat oven to 350°F. Bake 10 to 11 minutes. Nutrition Information Per Serving: 1 CookIe: Calories 80 (Calories from Fat 45); Total Fat 5g (Saturated Fat 2g); Cholesterol 10mg; Sodium 40mg; Total Carbohydrate 8g (Dietary Fiber 0g); Protein 0g 1 ½ 1 2¼ ¼ ¾ cup butter or margarine, softened cup powdered sugar teaspoon vanilla cups Gold Medal® all-purpose flour teaspoon salt cup finely chopped nuts Additional powdered sugar 1. Heat oven to 400°F. In large bowl, beat butter, ½ cup powdered sugar and the vanilla with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour and salt until dough forms. Stir in nuts. 2. Shape dough into 1-inch balls. On ungreased cookie sheet, place balls about 2 inches apart. 3. Bake 8 to 9 minutes or until set but not brown. In small bowl, place additional powdered sugar. Immediately remove cookies from cookie sheet; roll in powdered Lemon Tea Cakes: Substitute lemon extract for the vanilla and add 1 teaspoon grated lemon peel with the flour. Crush ½ cup lemon drops in food processor or blender. Stir in ¼ cup of the crushed lemon drops with the flour; reserve remaining candy. Bake as directed. Immediately roll baked cookies in powdered sugar; wait 10 minutes, then roll in reserved crushed lemon drops. Reroll, if desired. Peppermint Tea Cakes: Crush ¾ cup hard peppermint candies in food processor or blender. Stir in ¼ cup of the crushed candies with the flour; reserve remaining candy. Bake as directed. Immediately roll baked cookies in powdered sugar; wait 10 minutes, then roll in reserved crushed candy. Reroll, if desired. 12 Betty Crocker Holiday Cookies
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