Margie's Russian Tea Cakes
- 1 c. butter
- 1/2 c. confectioners sugar
- 1 tsp vanilla
- 2 1/4 c. flour
- 1/4 tsp salt
- 3/4 c. finely chopped nuts (I usually use almonds, but pecans or walnuts also work)
Add the dry ingredients and nuts. Mix using your hands until you have a solid dough. It is important to mix with your hands for the dough to get the right consistency of crumbly yet compact. Chill dough for 1 hour.
Roll into 1" balls and bake for 10-12 minutes at 400 degrees.
When you take them out of the oven, roll immediately in a bowl of confectioners sugar. The sugar may appear to melt a bit, which is fine. Allow to cool on a wire rack. After the cookies are cool, roll again in confectioners sugar. This double rolling technique gives a soft fluffy exterior to compliment the hard crunchy interior.