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RUSSIAN TEA CAKES




List of Ingredients



• 1 CUP BUTTER, SOFTENED
  
• 1/2 CUP POWDERED SUGAR
  
• 1 TEASPOON VANILLA
  
• 2 1/4 CUPS FLOUR
  
• 3/4 CUP FINELY CHOPPED NUTS, YOUR CHOICE
  
• 1/4 TEASPOON SALT
  
• POWDERED SUGAR TO ROLL CAKES IN
  






Instructions



1. PREHEAT OVEN TO 400°.
   
2. BEAT TOGETHER THE BUTTER, POWDERED SUGAR AND THE VANILLA IN A LARGE BOWL. STIR IN FLOUR, NUTS AND SALT UNTIL DOUGH HOLDS TOGETHER.
   
3. SHAPE DOUGH INTO 1" BALLS. PLACE ABOUT 1" APART ON AN UNGREASED COOKIE SHEET
   
4. BAKE 10 TO 12 MINUTES OR UNTIL SET BUT NOT BROWN. REMOVE FROM COOKIE SHEET. COOL SLIGHTLY ON A WIRE RACK.
   
5. ROLL WARM COOKIES IN POWDERED SUGAR, COOL COMPLETELY ON WIRE RACK. RE-ROLL AGAIN IN POWDERED SUGAR.
   
6. ABOUT 4 DOZEN
   SOURCE: BETTY CROCKER
   
7. NOTE: DO NOT USE A VEGETABLE OIL SPREAD, USE THE REAL THING, BUTTER.
   
8. 1 COOKIE EQUALS:
   85 CALORIES
   45 CALORIES FROM FAT
   5 GMS FAT
   1 GM SATURATED FAT
   0 MG CHOLESTEROL
   55 GM SODIUM
   9 GM CARBOHYDRATES
   0 GM DIETARY FIBER
   1 GM PROTEIN