I love Russian tea cakes and have been known to whip some up for clients to snack on during a photo session. This is a great recipe from Betty Crocker (Dec 25, 1987). Enjoy!
Preheat oven to 400 degrees.
1 c soft butter (NOT margarine!)
1/2 c sifted powdered sugar
1 tsp vanilla
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2 1/4 c white flour
1/4 tsp salt
3/4 c finely chipped nuts (optional)
Cream butter, sugar and vanilla. Sift dry ingredients, then stir into creamed mixture. Chill about two hours. Roll into 1″ balls on ungreased cookie sheet. Bake about 9 minutes. Remove from oven and roll in powdered sugar immediately. Roll again when cool.
