RUSSIAN TEA CAKES 
1 c. soft butter
1/2 c. confectioners' sugar
1 tsp. vanilla

Mix this thoroughly. Then add: 1/4 tsp. salt 3/4 c. nuts, chopped fine

Mix well with hands. Chill dough. Roll into 1 inch balls. Place 2 inches apart on ungreased cookie sheet. Bake at 350 degrees for 10 to 12 minutes until set, but not brown. While still warm, roll in confectioners' sugar. When cool, roll again in the sugar. Makes about 50.

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“RUSSIAN TEA CAKES”

 

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