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Russian Tea Cakes

Ingredients:

  • 1 c. soft butter or margarine
  • 1/2 c. confectioners sugar
  • 1 tsp. vanilla
  • 1/2 c. flour, sifted
  • 1/4 tsp. salt
  • 3/4 c. nuts, chopped

Directions:

  1. Mix butter, sugar, and vanilla and set aside.
  2. Mix flour and salt and add to butter mixture.
  3. Stir in nuts. Form into 1 inch balls.
  4. Place about 2 inches apart on baking sheet.
  5. Bake 14 to 17 minutes at 400 degrees until delicately brown.
  6. While still warm, roll in powdered sugar.
  7. Let cool, then roll in powdered sugar again.

Makes 5 dozen.

 

 

 

Light Lemon Cheesecake

Ingredients:

  • 3 egg whites
  • Rind of 1/2 lemon
  • 2 2/3 c. low-fat cottage cheese
  • 1/8 tsp. vanilla
  • 2/3 c. Splenda
  • 1/4 c. cornstarch

Directions:

  1. Preheat oven to 325 degrees F.
  2. Grease bottom of 7 inch cheesecake pan.
  3. Place all ingredients in blender or food processor.
  4. Blend until smooth.
  5. Pour into pan.
  6. Prepare a water bath by placing cheesecake pan in a larger oven-proof pan, then fill larger pan with enough boiling water to reach half-way up cheesecake pan.
  7. Bake in preheated 325 degree oven for 70 minutes, until center is set and toothpick comes out clean.
  8. Remove from water bath and refrigerate overnight.
  9. Before serving, carefully cut around edges with thin knife and invert on flat pan.
  10. Invert again on serving dish.
  11. Serve with fresh raspberries to top.

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