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Get full Russian Tea Cakes (Emeril Lagasse) Recipe ingredients, how-to directions, calories and nutrition review. Rate this Russian Tea Cakes (Emeril Lagasse) recipe with 1 cup butter, at room temperature, 2 tsp vanilla extract, 1/2 cup sifted confectioners' sugar, plus more for rolling cookies, 2 cups flour, 1/4 tsp salt, 1 cup finely chopped pecans or walnuts

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Mix in walnuts. Shape dough into balls (about the size of golf balls). Place about 1 inch apart on parchment or silicone-lined baking sheets. Bake for 10-12 minutes or just until set and firm to the touch (but not browned). Allow the cookies to cool for a few minutes, then roll the warm cookies in powdered sugar.

Russian Tea Cakes

Add the egg, 1/2 and 1/2, sour cream , and lemon juice, blend until smooth. In a mixing bowl, sift the remaining flour, baking powder, salt and remaining cinnamon together. With the machine running, slowly add the flour until all the flour is incorporated. Fold in the blueberries and lemon zest. Pour the batter into the prepared pan.

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Preheat oven to 325ºF. Cream butter in a large mixing bowl. Add the vanilla extract, mix again then slowly add the 1/2 cup powdered sugar. Beat until light and fluffy remembering to scrape the sides of the bowl periodically if using a stand mixer.

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Preheat the oven to 325 degrees F. Cream butter in a large mixing bowl. Add the vanilla then gradually add the 1/2 cup confectioners' sugar, beating until light and fluffy.

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Beat at low speed, scraping bowl occasionally, until well mixed (2 to 3 minutes). Shape rounded teaspoonfuls of dough into 1-inch balls. Place 1 inch apart onto ungreased cookie sheets. Bake for 18 to 25 minutes or until very lightly browned. Cool 5 minutes; roll in powdered sugar while still warm and again when cool.

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Preheat the oven to 325 degrees F. Cream butter in a large mixing bowl. Add the vanilla then gradually add the 1/2 cup confectioners' sugar, beating until light and fluffy. Sift the flour, measure.

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Preheat oven to 325 degrees F. Line 2 baking sheets with parchment. In a large mixing bowl, cream butter using spoon or spatula until light and fluffy, a mixer would also do the job. Add vanilla, then gradually add ½ cup confectioners' sugar. Continue creaming the mixture until light and fluffy.

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Directions. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in vanilla. Combine dry ingredients; gradually add to creamed mixture. Stir in nuts. Cover and refrigerate for 1-2 hours. Preheat oven to 350°. Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets.

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Preheat the oven to 375 degrees. Spray a baking sheet with non-stick spray. In a large bowl sift together the flour, baking powder, and salt. In a large bowl, cream together the shortening and 2 cups sugar. Add the eggs one at a time beating well after each addition.

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Emeril Lagasse's recipe for Russian Tea Cakes comes closest to the ones my mom made all my life. They've always been rolled in powdered sugar about ten minutes after coming out of the oven, then allowed to sit overnight and re-rolled one by one the next day. The first rolling is almost like a glazed donut by the next morning and the final.

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Step 1. Sift flour and salt together. Using electric mixer, cream butter in large bowl until light. Gradually add 1/2 cup sugar and beat until fluffy. Add vanilla. Mix in dry ingredients in 3.

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Directions. Preheat the oven to 325 degrees F. Cream butter in a large mixing bowl. Add the vanilla then gradually add the 1/2 cup confectioners' sugar, beating until light and fluffy. Sift the flour, measure, then sift again with the salt. Add gradually to the butter mixture. Add the pecans and mix well. Shape the dough into 1-inch balls and.

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