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RUSSIAN TEA CAKES 
1/2 lb. butter (no substitutes)
1/2 c. sifted confectioners' sugar
2 c. sifted cake flour
1 cup chopped walnuts or pecans
1 tsp. vanilla

Cream butter, gradually adding sugar until light and fluffy. Stir in flour, nuts, vanilla; beat well.

Shape into balls or crescents and bake on an ungreased cookie sheet at 325°F for 20 minutes or until light brown. Roll in powdered sugar while still warm.

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