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Mama Markov's Russian Tea Cakes                                    Click here for printable recipe





My mother made cookies very like these when I was growing up, but she used almonds instead of hazelnuts. I was fascinated to find a Russian variant in which hazelnuts play a principle role and decided to use it in my story of Russian emigres in England. Both versions of the recipe have copious amounts of powdered sugar---and the delicious mess it makes---in common.
Preheat oven to 400 degrees.
Makes four dozen cookies.


Ingredients
1 cup butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla
2 1/4 cups all-purpose flour
3/4 cup finely chopped hazelnuts
1/4 teaspoon salt
Powdered sugar to coat the cookies

Directions
Mix butter, 1/2 cup powdered sugar, and vanilla in
large bowl. Stir in flour, nuts, and salt until dough holds
together. Shape dough into 1-inch balls. Place about
1 inch apart on ungreased cookie sheet.
Bake 10-12 minutes or until set but not brown.
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Remove cookies from sheet.
Cool slightly on wire rack.
Roll warm cookies in powdered sugar.
Cool on wire rack.
Roll cookies in powdered sugar again.
Enjoy with a tall glass of tea, but try not to let the powdered sugar
fall on the carpet!





Reprinted from AUNT DIMITY & THE LOST PRINCE by Nancy Atherton by permission of Penguin Books, a member of Penguin Putnam, Inc. Copyright 2013 by Nancy T. Atherton. All rights reserved. This excerpt, or any parts thereof, may not be reproduced in any form without permission.






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