Serves: 5
Total Calories: 671
Yield: 48 cookies
Cream together butter, sugar, and vanilla. Stir together flour and salt. Blend with butter mixture. Stir in pecans. Chill dough thoroughly (at least 2 hours).
Preheat oven to 400°. Roll chilled dough into 1-inch balls and place on greased cookie sheet. Bake for 10–12 minutes until set, but not brown. Cool slightly, and roll warm cookies in powdered sugar. Allow to cool completely, and roll in powdered sugar again.
This Russian Tea Cakes recipe is from the Best of the Best from the Pacific Rim Cookbook Cookbook. Download this Cookbook today.
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