Russian Tea Cakes
Yield: 30 Servings
1 c Butter/margarine (2 sticks) 1/2 c Sifted powdered sugar 1 ts Vanilla 1 ts Almond extract 2 1/4 c Sifted flour 1/2 ts Salt 3/4 c Finely chopped nuts Mix butter, sugar, vanilla and almond extract together thoroughly. Sift flour and salt together. Blend all ingredience together. Mix in nuts. Chill dough. Roll into 1 inch balls. Place on ungreased cookie sheet. Bake in preheated oven at 400* for 9-10 minutes until set,NOT BROWN. Roll in powdered sugar while still warm. Roll once more after cooled. Triple recipe and DO NOT OVERBAKE. THE SECRET TO MOIST TEACAKES IS TO CATCH THEM WHEN THEY ARE SET (9 MIN).