Great with morning coffee or as an after dinner desert, these Russian Tea Cakes are often a Christmas holiday classic. But they're great any time of the year.
1 C. Soft Butter
1/2 C. Powdered Sugar
1 t. Vanilla
Mix thoroughly, then add:
2 1/4 C. Flour
1/4 t. Salt
3/4 C. Chopped Nuts
Chill for 1 hour.
Roll into 1 inch balls and place on an ungreased cookie sheet. They will not rise, so you can place them close together.
Bake at 400°F until set, not brown. 7-8 minutes.
Roll 2 times in powdered sugar. Once when warm, once when cool.
If you'd like to experiment, put a Hershey kiss inside each tea cake. You can also add other things like cranberries or raisins.
