Cooking Wright

Russian Tea Cakes


3/4 cup butter
3 oz. package cream cheese
1 cup powdered sugar
1 cup ground pecans
1 tablespoon lemon juice
2 teaspoons grated lemon peel
2 cups flour
1 teaspoon vanilla


Cream butter and cream cheese. Gradually add sugar and beat hard. Stir in vanilla, lemon juice, and peel. Add flour, mixing well. Stir in nuts. Roll into walnut size balls and place on ungreased baking sheet. Bake at 300 for 20-25 minutes. While hot, roll in powdered sugar.

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