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Russian Tea Cakes

A historical recipe from Betty Crocker picture cooky book, by Betty Crocker, General Mills, Inc. (1948).

A historical recipe

Betty Crocker picture cooky book, by Betty Crocker, General Mills, Inc. (1948). Project Gutenberg eBook #72443.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Betty Crocker picture cooky book, by Betty Crocker, General Mills, Inc. (1948). Digitised by Project Gutenberg, eBook #72443 (https://www.gutenberg.org/ebooks/72443). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Russia. Associated with Russia by a demonym leading its title: Russian (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

  • 4 cups sifted GOLD MEDAL Flour
  • 1 egg
  • 1 slightly beaten egg
  • 2 eggs

Method

  1. Crunchy, sugared, nut-filled snowballs.
  2. This favorite with men came to us from a man.
  3. Carl Burkland, a radio executive of New York City, made them himself for me one Christmas season.
  4. 1 cup soft butter ½ cup sifted confectioners’ sugar 1 tsp.
  5. vanilla 2¼ cups sifted GOLD MEDAL Flour ¼ tsp.
  6. salt ¾ cup finely chopped nuts Chill dough.
  7. Roll into 1″ balls.
  8. Place 2½″ apart on ungreased baking sheet.
  9. Bake until set, but not brown.
  10. While still warm, roll in confectioners’ sugar.
  11. Cool.
  12. Roll in sugar again.
  13. MANDEL KAGER (Almond Cookies) These little cakes of intriguing flavor are always on hand for Norway’s holiday festivities.
  14. 1 cup soft shortening (part butter) ½ cup sugar 1 egg 1⅔ cups sifted GOLD MEDAL Flour ½ tsp.
  15. baking powder 1 tbsp.
  16. cinnamon (3 tsp.) 1 to 1½ tsp.
  17. ground cardamom ½ cup chopped toasted almonds Chill dough.
  18. Roll into 1″ balls.
  19. Place on ungreased baking sheet.
  20. Flatten slightly.
  21. Brush tops with egg glaze (1 slightly beaten egg yolk mixed with 1 tbsp.
  22. water).
  23. Top each with a blanched almond half.
  24. Bake until golden brown.
  25. All you have to do—to shape a Berliner Krans: Form a circle and bring one end over and through.
  26. If rich dough splits apart or seems crumbly, let it get slightly warm or work in a few drops of liquid until the dough sticks together.
  27. BERLINER KRANSER (Berlin Wreaths) Delicious and buttery, these gay little wreaths are made each holiday season in Norway.
  28. 1½ cups soft shortening (half butter) 1 cup sugar 2 tsp.
  29. grated orange rind 2 eggs 4 cups sifted GOLD MEDAL Flour