Cheyenne
Russian Tea Cakes
Ingredients
1 cup butter, room temp
½ cup powdered sugar
1 tsp vanilla
¼ tsp salt
2 ¼ cup flour
¾ cup pecans, finely chopped
For Rolling
½ cup powdered sugar
Directions
To bowl, add butter, powdered sugar and vanilla. Cream together until mixture is light and fluffy
Add salt
In batches, add the flour and mix on a low speed until everything is well incorporated. Mixture will appear to be quite crumbly, but should hold together when squeezed
Finally, add in the pecans and mix just until everything is combined
Roll out 1 tbsp amounts of dough into balls. Place on parchment lined cookie sheet. These really do not spread, so they can be placed fairly close together
Bake at 400 F for 10-12 minutes, or until bottoms are lightly browned.
Allow cookies to cool 5-10 minutes. Roll each ball in the powdered sugar while still warm. Let cookies finish cooling
Once cool, roll in powdered sugar a second time
