Russian Tea Cakes (Print Version)

# Ingredients:

01 - 3/4 cup nuts, finely chopped (use pecans, walnuts, or almonds).
02 - 1 cup butter (unsalted), softened.
03 - 1/4 teaspoon salt.
04 - 1 teaspoon vanilla extract.
05 - 1/2 cup powdered sugar.
06 - 2 1/4 cups plain flour.
07 - Powdered sugar for coating.

# Instructions:

01 - Set oven to 375°F and cover baking trays with parchment paper.
02 - Mix powdered sugar, butter, and vanilla until creamy. Add salt and flour and combine.
03 - Fold in the chopped nuts. If the mix is sticky, cool it in the fridge for a while.
04 - Scoop out 1 tablespoon portions and roll into balls. Space them on the trays.
05 - Bake for 7 to 8 minutes, watching for golden-brown bottoms.
06 - While still hot, gently roll them in powdered sugar.
07 - Leave them on a rack until completely cooled down.
08 - Once cool, repeat the powdered sugar roll for a thicker coat.

# Notes:

01 - Keeps fresh up to 4 days in advance.
02 - Switch nuts out for chocolate chips or toffee bits if preferred.
03 - You can freeze these without a problem.

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