PieSusan
Washing Up
Ethel Faigin's Russian Tea Cakes
Ethel was good friend of my mom's. She was a caterer and a very good cook. I always remember her when I bake these wonderful cookies--may she rest in peace. These are very popular in Cleveland coffeehouses and bakeries.
Ingredients:
4-1/2 cups flour
2 Tbsp. baking powder
2/3 cup sugar
2 eggs
2/3 cup shortening
2/3 cup oil
1/3 cup water
2 cups chopped nuts, not ground (originally cashews and almonds were used but I have seen other nuts, too)
1 cup raisins
cinnamon and sugar
preserves (raspberry is traditional but I have seen apricot, too)
egg white
Ingredients:
Mix flour, baking powder, sugar, eggs, shortening, oil and water like a pie dough. Chill for 1 hour. Divide into 4 balls. Roll each ball out into a rectangle 9 x 13 inches long and 1/4 inch thick. Spread with jelly, sprinkle with 1/4 of the nuts and raisins, and cinnamon and sugar. Roll as for jelly roll. Place on greased cookie sheet. Brush with egg white. Mark off about 2 inch slices; bake at 350 degrees for half hour.
Ethel was good friend of my mom's. She was a caterer and a very good cook. I always remember her when I bake these wonderful cookies--may she rest in peace. These are very popular in Cleveland coffeehouses and bakeries.
Ingredients:
4-1/2 cups flour
2 Tbsp. baking powder
2/3 cup sugar
2 eggs
2/3 cup shortening
2/3 cup oil
1/3 cup water
2 cups chopped nuts, not ground (originally cashews and almonds were used but I have seen other nuts, too)
1 cup raisins
cinnamon and sugar
preserves (raspberry is traditional but I have seen apricot, too)
egg white
Ingredients:
Mix flour, baking powder, sugar, eggs, shortening, oil and water like a pie dough. Chill for 1 hour. Divide into 4 balls. Roll each ball out into a rectangle 9 x 13 inches long and 1/4 inch thick. Spread with jelly, sprinkle with 1/4 of the nuts and raisins, and cinnamon and sugar. Roll as for jelly roll. Place on greased cookie sheet. Brush with egg white. Mark off about 2 inch slices; bake at 350 degrees for half hour.
