Russian Tea Cakes are so easy to make. They are a melt-in-your mouth, shortbread-like cookie that goes by many names. The key to a great cookie is to grind up the nuts as finely as possible. I recommend adding this recipe to your baking list this season.
1 cup butter (at room temperature)
2 1/2 tsp vanilla
1/2 cup confectioners' sugar (sifted, plus extra for rolling cookies in)
2 cups flour
1/4 tsp salt
1 cup pecans (finely chopped)
Preheat oven to 325 degrees. Cream butter in a large mixing bowl. Add the vanilla then gradually add 1/2 cup confectioners' sugar. Beat until light and fluffy. Gradually stir in flour and salt. Add the pecans and mix well. Shape the dough into 1-inch balls and place 2 inches apart on ungreased baking sheets. Bake for 20 minutes, or until edges are lightly browned. Remove the cookies from the baking sheets. Roll in powdered sugar while still hot. Cool completely and roll again in powdered sugar before serving. Store in covered container.