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.
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