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

Form into 1 inch balls. Bake 14 to 17 minutes at 400 degrees. While hot, roll in confectioners' sugar. Cool and roll in sugar again. Makes 5 dozen.

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“RUSSIAN TEA CAKES”

 

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