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. |