Russian tea cakes from Smitten Kitchen by Deb Perelman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • louie734 on January 02, 2016

    This is the 2nd year I've made this cookie for Christmas, using walnuts - my least favorite nut to eat out of hand, but sooo right in this situation. I reference the cashew butter balls recipe for the food processor instructions, which, in true Deb form, are perfected. The dough lasts well in the fridge before baking off - in this case, a couple of days. The cookies turn out light in the mouth, perfectly melty, so much better then their simplicity. No cinnamon but otherwise follow the recipe exactly. Oh, a melon baller works great to portion out the batter. My only wish? That this early smitten kitchen recipe were updated to include the food processor method.

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