A recipe for making russian tea cakes – Mix one cup of sugar, one cup of eggs (about five), and one cup of sour cream with enough flour to roll. Toss on board, roll out one-fourth inch thick, spread with a thin layer of butter, fold the dough over, roll and spread again; repeat three or four times, using altogether three-fourths pound of brick butter. Then place dough in a bowl, cover, and let stand on ice to harden. Then roll as thin as possible, strew with one cup of chopped almonds, sugar and cinnamon, and cut into seven-inch strips. Roll each strip separately into a roll, cut into squares and strew top with chopped almonds, sugar and cinnamon. Bake in a hot oven.

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