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Princess Tea Cakes

November/December 2007

Your rating: None Average: 3.8 (48 votes)

Working on this makeover of a classic Russian Tea Cake made Bridget Klein feel closer to her late sister, Gina, because they are “a great match for her personality: delicate and refined, pretty to look at, and yet a definite character that inspires adoration and loyalty.” Gina's middle name, Sarah, means “princess,” in Hebrew; hence the name of these confections. Klein's mom “swore these cookies couldn't be made without butter,” she says, “until she tasted them.” Klein continues: “Gina was a traditionalist, too, but I think I might have been able to fool her with these.”


Princess Tea Cakes

7 Reviews for Princess Tea Cakes

12/14/2013
Anonymous

Has anyone tried using beans instead of oil?

Comments
12/14/2013
Anonymous

Has anyone tried using beans instead of oil?

Comments
12/14/2013
Anonymous
Has anyone tried using beans instead of oil?

Has anyone tried using beans instead of oil?

Comments
12/14/2013
Anonymous

Has anyone tried using beans instead of oil?

Comments
12/22/2012
Anonymous
Don't bother....make the original

As a Registered dieititian with a PHD in Food Science, I anticipated a poor product, but thought I'd give it a try based on a positive review from above. However, as expected, the dough was crumbly and very difficult to "roll" into a ball. Cookie becomes "oily wet" in a day and the powdered sugar doesn't look powdery. Having to roll it again in powdered sugar right before serving is a hassle. Taste is bland. Just make the regular tea cakes using butter and you have a perfect product. TIP: Just eat one though!

Can't think of any
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