Russian Tea Cakes

• 1 Cup Butter – Softened
• 1/2 Cup Powdered Sugar – Sifted
• 1 Teaspoon Vanilla Extract
• 2 1/4 Cups Flour
• 1/4 Teaspoon Salt
• 3/4 Cup Pecans – Finely Chopped

Directions

Cream butter in a large mixing bowl; gradually add 1/2 cup sugar, beating until light and fluffy. Stir in vanilla.

Combine flour, salt, and pecans; gradually add to creamed mixture,blending well. Chill until firm.

Shape dough into 1-inch balls; place 2 inches apart on ungreased cookie sheet. Bake at 400° for 12 to 15 minutes or until edges are lightly browned. Cool on wired racks, and roll in additional powdered sugar.

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