Russian Tea Cakes - cooking recipe

Ingredients

1 c. butter
4 Tbsp. confectioners sugar
2 c. flour
1 tsp. vanilla
1 c. almonds, crushed
3 Tbsp. cold water

Preparation

Roll dough 1/4-inch thick; cut small, round cookies.
Bake at 300\u00b0 for 25 minutes.
(Take out just as edges begin to brown.)
I roll into log, refrigerate, cut thin and bake.
Sprinkle with powdered sugar, bottom and top.