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Russian Tea Cakes I
December 22, 2003

My mom made these every year, and I was very happy to find the perfect recipe. The only thing I would change would be the oven temperature. I baked mine at 300 for about 15 minutes. I took them out when the bottoms were light golden brown and let them sit for a few minutes before I rolled them in the powdered sugar. These are great. Very delicate and rich. Thanks for sharing.

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