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RUSSIAN TEA CAKES

Source of Recipe

BETTY CROCKER COOKBOOK


List of Ingredients

MIX THOROUGHLY:
1 C. SOFT BUTTER
1/2 C. SIFTED CONFECTIONERS' SUGAR
1 TSP. VANILLA

SIFT TOGETHER AND STIR IN:
2 1/4 C. SIFTED FLOUR
1/4 TSP. SALT

MIX IN:
3/4 C. FINELY CHOPPED NUTS


Recipe

CHILL DOUGH. ROLL INTO 1" BALLS. PLACE ON UNGREASED BAKING
SHEET (COOKIES DO NOT SPREAD). BAKE UNTIL SET, BUT NOT BROWN. WHILE STILL WARM, ROLL IN CONFECTIONERS' SUGAR. COOL. ROLL IN SUGAR AGAIN.

TEMPERATURE: 400 DEGREES
TIME: 10 TO 12 MINUTES
AMOUNT: ABOUT 4 DOZEN 1" COOKIES