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Recipe for family meals :

Russian Tea Cakes

This recipe comes from the the Bitchin Kitchen web site which is run by Faith Heinauer. This is what she said in describing Bitchin Kitchen:

" I grew up in a household that loved not only food, but also the creative process of cooking and entertaining. My father is a professional chef and my mother was a former pastry chef. After earning my degree in hotel and restaurant management, I joined my father's catering business and started teaching cooking classes. Growing up in the restaurant scene offers a lot of culinary observations; add my knack for experimenting in the kitchen, and you've got my collection of recipes and tricks of the trade. So, if you want to talk food, get a great recipe or hear the latest culinary scoop, you're at the right place!"

"Pull out the sprinkles, decorating icing, and food coloring . . . It’s cookie time!".


2 cups all-purpose flour
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1/2 cup granulated sugar
2 teaspoons vanilla
1/2 cup walnuts, very finely chopped – almost a powdered form (optional)
powdered sugar

  • In a small bowl, sift the flour and salt together.
  • In a medium bowl, mix the butter and sugar until creamy and fluffy.
  • Add the flour mixture, vanilla and walnuts to the butter mixture and mix until well combined.
  • Refrigerate the dough for one hour or until ready to use (the dough can be refrigerated for up to 3 days).
  • Roll dough into 1-inch balls. Place on an un-greased cookie sheet or parchment paper. Bake for 10 minutes, until cookies are lightly brown.
  • Allow cookies to cool for 2 minutes and then roll in powdered sugar until thoroughly coated.