RUSSIAN TEA KETTLES RECIPES

Name: Mamie's Teacakes
Cook time: 30 min
Total time: 42 min
Yield: 36 teacakes
Ingredients: Vegetable shortening, for greasing cookie sheets; 3 1/2 cups all-purpose flour, plus more for dusting; 1 teaspoon baking soda; 1/4 teaspoon salt; 1 stick (8 tablespoons) butter, room temperature; 1 1/2 cups sugar, plus more for sprinkling; 2 large eggs; 1 1/2 teaspoons vanilla extract; 1/4 cup sour cream

More about "russian tea kettles recipes"

MAMIE'S TEACAKES RECIPE | TRISHA YEARWOOD | FOOD NETWORK

Mamie's Teacakes Recipe | Trisha Yearwood | Food Network image

Provided by Trisha Yearwood

Total Time 42 minutes

Cook Time 30 minutes

Yield 36 teacakes

Number Of Ingredients 9

Ingredients

Vegetable shortening, for greasing cookie sheets
3 1/2 cups all-purpose flour, plus more for dusting
1 teaspoon baking soda
1/4 teaspoon salt
1 stick (8 tablespoons) butter, room temperature
1 1/2 cups sugar, plus more for sprinkling
2 large eggs
1 1/2 teaspoons vanilla extract
1/4 cup sour cream

Steps:

Preheat the oven to 400 degrees F.
Grease two large (14-by-16-inch) cookie sheets with shortening.
Sift together the flour, baking soda and salt. Using an electric mixer set to medium speed, cream the butter and sugar together. Add the eggs and vanilla. Add the sour cream and mix well. On low speed, gradually add the flour mixture until just blended. Turn the dough out onto a lightly floured board, and gently pat with floured hands to a 1/4-inch thickness. Cut with a 2-inch round, floured cookie cutter and place about 1 inch apart on the cookie sheets. Bake until the teacakes are lightly browned, about 10 to 12 minutes. Do not overbake. Sprinkle with a couple of tablespoons of sugar and remove the cookies to a rack to cool.

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