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Russian Tea Cakes
by Tonya De Losh, Las Vegas, NV

type: rolled
makes: about 48

1 cup softened butter
1/2 cup powdered sugar
1 teaspoon vanilla
1 teaspoon almond extract
1/4 teaspoon salt
2-1/4 cups flour
3/4 cups chopped walnuts

In a large bowl combine ingredients on low speed of mixer about 1 minute.
Blend well.
Gradually add flour at low speed until just combined; stir in nuts.
Roll dough into 1 inch balls; place about 1 inch
apart on ungreased cookie sheet.
Bake at 350F for 8-10 minutes until firm
to the touch but not brown.
Do not overbake.
While warm, roll in powdered
sugar.
Cool; re-roll in powdered sugar before serving.

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