Russian Tea Cakes

By seamline

though I found this on the internet, it is an exact replica of the ones I always made in my Mom's 1940's/early 50's Betty Crocker Cookbook

Ingredients

• 1 cup butter or margarine, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla
• 2 1/4 cups Gold Medal® all-purpose flour
• 3/4 cup finely chopped nuts
• 1/4 teaspoon salt
• Powdered sugar
• To make these gluten free, use Bisquick® Gluten Free mix.

Details

Servings 4
Adapted from bettycrocker.com

Preparation

Step 1

1 Heat oven to 400ºF.

2 Mix butter, 1/2 cup powdered sugar and the vanilla in large bowl. Stir in flour, nuts and salt until dough holds together.

3 Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet.

4 Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on wire rack.

5 Roll warm cookies in powdered sugar; cool on wire rack. Roll in powdered sugar again.