RUSSIAN TEA COOKIES (Mexican Wedding cookies)

                                                                  1” balls yields 25 cookies

1 cup butter, softened

½ cup powdered sugar

1 tsp. vanilla

2 ¼ cups sifted flour

¼ tsp. salt

¾ cup chopped nuts – I used dry roasted almonds. I rinsed the salt off of them first.

Cream together butter and powdered sugar until light and fluffy.

Stir in vanilla.

Whisk together flour and salt – add gradually to butter mixture.

Stir in chopped nuts.  Chill dough if it seems too soft.

Form dough into balls and place onto parchment-lined or ungreased baking sheet.

Bake at 400 degrees for 11 minutes. Remove from oven and allow to cool slightly.

While cookies are still warm (but not hot) remove them from baking sheets and roll in powdered sugar until evenly coated. 

Cool cookies completely on wire racks. Cookies may be rolled in powdered sugar a second time once cooled to room temperature.