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RUSSIAN TEA CAKES | |
1 c. butter 1/2 c. confectioner's sugar 1/2 c. pecans, chopped 1 tsp. vanilla 2 c. flour Cream butter, sugar and vanilla. Add flour and pecans. Chill 2 hours. Shape into balls. Bake on ungreased cookie sheet at 375 degrees for 10 to 12 minutes, or until light brown. Roll in more confectioner's sugar. UMMM! |
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