Russian Tea Cakes

I love this cookie, This recipe makes a tender and buttery cookie that almost melts in your mouth. I use the nut meal instead of crushed nuts, and it turns out a wonderful consistency with the flavor of nuts but without anything to get stuck in your teeth.

Beyond the texture of this cookie, you are going to love the flavor, for an added kick, try a bit of Almond extract in the recipe as well. Your family will love this one.

Russian Tea Cakes

1 Cup Butter
3/4 Cup Powdered sugar
1 teasp vanilla
1/2 teasp salt
2 1/4 cup flour
3/4 cup finely chopped nuts (or walnut or pecan meal)
Powdered sugar

Preheat oven to 400F
combine butter, 3/4 cup powdered sugar, and vanilla, beat till fluffy, add flour salt and nuts, continue mixing until dough holds together, roll into 1 inch balls, bake on ungreased cookie sheet for 10 to 12 minutes. Cookies should be set and hold together but not brown.
While still hot, roll in powdered sugar, and allow to cool, you may re-roll in sugar if desired when cooled or sprinnkle with powdered sugar to replace any that may have come off.