RUSSIAN TEA CAKES 
1 c. soft butter
1/2 c. sifted confectioners' sugar
1 tsp. vanilla
2 1/4 c. flour
1/4 tsp. salt
3/4 c. finely chopped nuts
Confectioners' sugar

Mix butter, sugar and vanilla thoroughly. Measure flour and blend with salt. Stir into butter mixture. Stir in nuts. Chill. Heat oven to 400 degrees. roll into 1 inch balls. Place on ungreased baking sheet. Bake 10 to 12 minutes. While still warm, roll in confectioners' sugar. Cool. Roll in sugar again. Makes about 4 dozen, 1 inch cookies.

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“RUSSIAN TEA CAKES”

 

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