I used to eat these all the time. They were bigger than normal cookies and had jam in them, so I was crazy about them. They smell so good fresh from the oven and are lovely and moist even after a few days. They stay delicious for about a week. If you omit the almond flour, remember to add 25 g of regular flour. If it's the hot season, consume them as soon as possible.There's a lot of butter in this recipe, so these should be baked as soon as they are piped out. If the batter becomes too soft, put it in the fridge for a little bit, then pipe. It's better to pipe the batter into aluminum cups to prevent them from spreading. If you pipe the sides up to 3 layers, you can fill the cakes with a lot of jam, but be careful not to let them overflow. Recipe by Okogegohan

Delicious little "tea cakes", as they are known in my family, these traditional cookies are great with coffee as well as tea.

So easy to make! Melt in your mouth goodness :-)

I thought of this recipe after thinking about Russian tea.Please adjust the temperature and cooking time according to the make of your oven.If the tea that comes out of your tea bag is already quite fine you can add it in as-is. If you're using leaves please chop them up finely before use. If the dough feels a bit too firm, feel free to add a little more milk.I used an 8 cm, star-shaped nozzle on my piping bag.When you evaporate the moisture off from the jam, it will be quite runny afterwards but will start to thicken as it cools. So please keep an eye on it. Recipe by CAFE703

This cake has been a family favorite for a very long time. Especially my father in laws.Until I remember to take a photo. I have a picture of the recipe as a reminder.

B-)

guys am uploading it again with lots of pix and details. thank u all for support [ok] :thanks

My mother taught me this old-fashioned recipe that doesn't require any sifting or the need for a rolling pin. It's a nostalgic tasting cookie that's loved by everyone.There's no need to beat the egg white into a froth.The original recipe uses only walnuts, but feel free to use your choice of any type of nuts.Pistachios or pumpkin seeds will give these a nice color. Recipe by Go-pa-ra

This is a Russian pancake recipe that I learned from a Russian friend.You may feel the heat is too high, but it should be fine. Use a separate bowl for dry ingredients. It may seem unnecessary, but it prevents the batter from forming lumps. Recipe by taecal

Delicious moist cake with a great twist of flavors

I was given this recipe for Old Fashions Tea Cakes some 33+ years ago, from my neighbors mom. She had MANY children, and this recipe makes MANY cookies. I usually roll out the dough for cut-out cookies to bake and frost. But for Valentines Day, I wanted something different.

Another old recipe