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Russian Tea Cakes I
January 08, 2003

To answer a previous reviewer's question, I think you do want to use salted butter because the Betty Crocker recipe for Russian Tea Cakes calls for 1/4 tsp salt. I made that recipe for the first time a couple of weeks ago and today, wanting more Russian Tea Cakes decided to try the recipe on this site to compare. Both recipes are excellent. The Betty Crocker recipe calls 2+1/4 cup sifed flour and 1/2 cup sifted confectioner's sugar in the recipe, slightly less nuts, and rolling around in the sugar two times (once when still warm) but otherwise it's the same. That recipe results in dough that is slightly stiffer and thus easier to work with in rolling into balls. The taste is slightly less buttery, melt-in-your mouth and instead is a bit stiffer which is not a bad thing. (BTW, I did sift the flour and sugar together for this recipe.) My husband loved both too but said he grew up with the BC recipe so prefers it very slightly over this one. Either one would have been fine with me (I didn't grow up with these) but the BC recipe dough is easier to work with so I was just as glad he chose that one.

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