Russian Tea Cakes

1 Cup softened butter or margarine
½ cup powdered sugar
1 teaspoon vanilla
¼ teaspoon salt
2¼ cups all purpose flour
3/4 cup finely chopped walnuts or pecans

1. In a large bowl, combine ingredients in mixer on low speed for 1 minute.
2. Blend well and gradually add flour at low speed until thouroughly combined; stir in nuts.
3. Roll into 1inch balls; place about 1 inch apart on ungreased cookie sheet.
4. Bake at 350 F for 8-10 minutes until firm to the touch but not brown. Do not overbake.
5. While warm, roll in powdered sugar, let cool and re-roll in powdered sugar before serving.

TIP: Try finely ground pecans and shape the dough with 1-inch melon baller for uniformity.

Makes 36 cookies.