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Russian Tea Cakes

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Preserving a Legacy of Family, Faith, and Food – November 1 – December 31

This recipe has been shared with us by author Deborah Vogts

“This is a recipe I like to make during the holidays or for special tea parties.” – Deborah

Russian Tea Cakes

1 cup butter, softened
1/2 cup powdered sugar
2 teaspoons vanilla
2 cups flour
1/4 teaspoon salt
1/2 cup strawberry/raspberry preserves
1/4 cup powdered sugar

Preheat oven to 325 degrees. In mixing bowl, cream together butter and powdered sugar. Add vanilla. Blend in flour and salt and mix thoroughly. Roll tablespoons of dough into 1 inch balls. Place on lightly greased cookie sheets. Press down center with thumb or spoon. Fill center with a teaspoon of preserves. Bake 15-20 minutes until golden brown. Cool on wire racks. When cool, dust with powdered sugar. Makes 2 dozen.

 

[tooltip text=”TOOLTIP TEXT”]Deborah Vogts and her husband have three daughters and live in southeast Kansas. As a student at Emporia State University, Deborah developed a passion for one of the last tallgrass prairie regions in the world–a region that embodies God’s great beauty, both in the landscape and in the hearts of those who live there. Deborah is a member of ACFW (American Christian Fiction Writers) and of Christian Writers Fellowship. She is the author of The Seasons of the Tallgrass Series (Zondervan). Visit her Country at Heart blog or her recipe site at Country at Heart Recipes. [/tooltip]

 

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