RUSSIAN TEA CAKES

Thanks to my friend Paula for sharing
her mother's favorite recipe.


1 Cup Butter or Margarine
1/2 Cup Sifted powdered sugar
1Tsp Vanilla Extract
2 1/4 Cup All Purpose Flour
1/2 Tsp Salt 3/4 Cup Finely chopped pecan
Additional Powdered sugar

Cream butter in a large mixing bowl; Gradually add 1/2 cup sugar, beating until light and fluffy. Stir in vanilla. Combine flour, salt & pecans gradually add to cream mixture, blending well. Chill until firm.

Shape dough into 1 inch balls; place 2 inches apart on ungreased cookie sheets. Bake @ 400 for 12-15 minutes or until edges are lightly browned. Roll in additional powdered sugar while warm. Cool on wire racks and roll again in powdered sugar.

Yield: about 4 dozen


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