Russian Tea Cakes
Yield: 4 dozen cookies.
Print Recipe Share on Facebook Share on TwitterIngredients
- 1 cup butter softened
- ½ cup powdered sugar plus more for rolling cookies
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2¼ cups unbleached or all-purpose flour
- ¾ cup finely chopped nuts
Instructions
- In a large bowl, combine butter, powdered sugar, vanilla and salt on low speed of mixer about 1 minute until well blended.
- Gradually add flour at low speed until just combined.
- Stir in nuts.
- Roll dough into 1-inch balls.
- Place about 1 inch apart on ungreased cookie sheet.
- Bake at 350° for 8 to 10 minutes until firm to the touch but not brown (do not overbake).
- While warm, roll in powdered sugar.
- Cool, roll again in powdered sugar before serving.
Notes
More recipes like this one can be found in Betty B's Having a Party! cookbook. Purchase your copy today! 