Russian Teacakes

1 cup butter, softened
1/2 cup powdered sugar
1/4 tsp. salt
1 tsp. vanilla
2 1/4 cups all-purpose flour
3/4 cup finely chopped toasted almonds, pecans, or walnuts
3/4 cup powdered sugar

  1. Preheat oven to 400F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add 1/2 cup powdered sugar and the salt. Beat until combined, scraping sides of bowl occasionally.
  2. Beat in vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Stir in almonds.
  3. Shape dough into 1-inch balls. Place 1 inch apart on an ungreased cookie sheet. Bake for 8 to 10 minutes or until tops are lightly browned. Transfer to a wire rack and let cool. Place the 3/4 cup powdered sugar in a small bowl; roll cooled cookies in powdered sugar to coat.

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