Russian Tea Cakes - Mom

RUSSIAN TEA CAKES

Vicki’s Recipe:

2 sticks butter (softened)

1/3 C granulated sugar

2 tsp water

1 tsp vanilla

1/4 tsp salt

2 1/4 C sifted all-purpose flour

1 C chopped pecans (opt)

1/2  C powdered sugar to roll the cookies in when hot

Bake at 400 degrees for 8-9 minutes

Cream butter and sugar, add 2 tsps water and vanilla, mix well. 

Blend in flour, salt, and nuts.

Chill 4 hours. 

Shape in balls or fingers. 

Bake on ungreased cookie sheet. 

Remove from pan; cool slightly; roll in confectioners' sugar.

Makes about 3 dozen cookies.

 2 Sticks melted Butter

½ Cup powered sugar

1/8 tsp Salt

1 tsp vanilla

¾ cup finely chopped nuts

 Mix as above.  Form into 1 inch balls. 

Bake at 400 degrees for 15-17 minutes.

Be careful – the bottom will get brown before the top does, then they can get overdone.

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