Russian Tea Cake Recipe

1 cup soft butter (2 sticks)
½ cup sifted confection sugar
¾ cup chopped pecans
½ tsp. salt
1 tsp. vanilla
2 ¼ cups cake flour

1. Cream butter, sugar and vanilla together.
2. Mix four and salt together and blend into creamed butter mixture.
3. Sir in nuts.
4. Cover and chill in refrigerator for 20 minutes.
5. Once chilled, roll into balls, about 1-1 ½ inches and place on greased cookie sheet. (I measure mine at 19 grams each)
6. Bake at 350° for 15- 20 minutes and watch carefully that they do not burn. (I bake for 16 minutes) They will not appear cooked when they come out, but they harden as they cool, so don’t over bake. When the bottoms are golden brown they are ready.
7. Let them cool and then roll in more confection sugar coating so they are white.