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12-23-2006, 10:03 AM
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Russian Tea Cakes
Ingredients:
1 cup unsalted butter, softened 1/2 cup confectioner sugar (& extra for rolling of tea cakes) 1 tsp. vanilla 2-1/4 cups all-purpose flour 3/4 cup cashew or pecan nuts 3/4 tsp. salt Directions: Beat together butter and 1/2 cup confectioner's sugar in a large bowl using an electric mixer at moderately high speed until pale and fluffy about 4 minutes. Beat in vanilla, add flour, nuts and salt at low speed until just combined. Chill, covered for about an hour. Preheat oven to 375°F. Roll level teaspoons of dough into 3/4 "-balls and arrange about 2"-apart on lightly greased baking sheets. Sift extra confectioner sugar into a large shallow bowl. Bake in middle of oven until bottoms are golden, 8-10 minutes. Immediately transfer hot cookies to confectioner's sugar, gently rolling to coat well, then transfer to rack to cool. Roll cookies in confectioner's sugar again when cooled.     
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