Russian Tea Cakes - cooking recipe

Ingredients

1 c. butter or margarine
1/2 c. sifted powdered sugar
1 tsp. vanilla extract
2 1/4 c. all-purpose flour
1/4 tsp. salt
3/4 c. finely chopped pecans
additional sifted powdered sugar

Preparation

Cream the butter in a large mixing bowl.
Gradually add 1/2 cup sugar, beating until light and fluffy.
Stir in vanilla. Combine flour, salt and pecans; gradually add to creamed mixture, blending well.
Chill until firm.
Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets.
Bake at 400\u00b0 for 12 to 15 minutes, or until edges are lightly browned.
Roll in additional powdered sugar while warm.
Cool on wire racks.
Roll again in powdered sugar.
Yields about 4 dozen.