Russian Tea Cakes

                Russian Tea Cakes

1 cup butter, room temperature
½ cup powdered sugar
2 tsp vanilla
Pinch of salt
2 cups flour
½ tsp baking soda
1 cup chopped pecans
Powdered sugar

Preheat oven to 350°.  In a large bowl, beat together butter, ½ cup powdered sugar, vanilla and salt until light and fluffy.  Gradually beat in flour and baking soda until well blended.  Stir in pecans.  Drop dough by teaspoonfuls,  1-1/2 inches apart, on ungreased baking sheets.  Or, roll dough by teaspoonfuls into balls and place on ungreased baking sheets.  Bake 13-15 minutes or until edges begin to brown lightly.  Remove cookies from baking sheets; cool on racks.  While warm, sift powdered sugar generously over tops.  Makes 55 to 60 (1 ½ inch) cookies.

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