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    Russian Tea Cakes


    Source of Recipe


    Aunt Saunny

    2 cups all purpose flour
    2 cups finely chopped pecans
    1/4 cup sugar
    1 cup butter, softened
    1 tsp vanilla
    powdered sugar

    Heat oven to 325 F. Combine all ingredients except the powdered sugar in a large bowl. Beat at low speed, scraping bowl occasionally, until well mixed. Shape rounded teaspoonfuls of dough into 1 inch balls. Place 1 inch apart onto ungreased cookie sheets. Bake for 18 to 25 minutes or until very lighly browned. Cool 5 minutes. Roll into powdered sugar while still warm and then again when cool. Yield: 3 dozen cookies
 

 

 

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