Russian tea cakes

Ingredients:

• 1 cup (250 mL) butter or margarine, softened
• 1/2 cup (125 mL) icing sugar
• 1 tsp (5 mL) vanilla
• 2 1/4 cups (550 mL) all-purpose flour
• 3/4 cup (175 mL) finely chopped nuts
• 1/4 tsp (1 mL) salt
• Icing sugar

Preparation:

                Heat oven to 400ºF.Mix butter, 1/2 cup icing sugar and the vanilla in large bowl. Stir in flour, nuts and salt until dough holds together.
Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet.
               Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on wire rack.
Roll warm cookies in powdered sugar; cool on wire rack. Roll in icing sugar again.