Russian Tea Cakes
From The Cookie Party Cookbook: The Ultimate Guide to Hosting a Cookie Exchange
St. Martin's Press/Macmillan by Robin Olson (www.cookie-exchange.com)

1 cup (2 sticks) butter, softened
½ cup confectioners’ sugar, plus more for rolling
1 teaspoon vanilla extract
2¼ cups all-purpose flour
¼ teaspoon salt
¾ cup finely chopped pecans or walnuts

In a medium bowl, cream together the butter and confectioners’ sugar. Stir in the vanilla.

In a separate bowl, sift together the flour and salt and mix into the creamed mixture until well combined.
Mix in the finely chopped nuts. Chill the dough thoroughly for 12 to 24 hours.

Preheat the oven to 400°F/200°C. Line the baking sheets with parchment paper or use ungreased sheets.

Using a spoon, scoop out portions of the chilled dough and roll it into 1-inch balls.
Place the balls closely together on the baking sheets.
Bake the cookies for 10 to 12 minutes until they are set, but not brown.

While still hot, roll carefully in confectioners’ sugar and transfer to wire racks to cool.

When cool, roll again in confectioners’ sugar.  

Makes about 4 dozen cookies