Russian Tea cakes
Russian teacakes appeared in Russia in the 18th century. They are a kind of pastry/cookie commonly eaten around Christmas.
227 grams of butter
2 teaspoons vanilla extract
110 grams of icing sugar
260 grams flour
1/4 tsp salt
120 grams of chopped pecans or walnuts.
Preheat the oven to 160 degrees C. Cream the butter in a large mixing bowl and add 2 tsp of vanilla extract. Cream and gradually add the icing sugar. Beating the mixture until it is light and fluffy.
Sift the flour and salt into the butter mixture and mix in gently.
Add the pecans and walnuts and mix well.
Shape the dough into 1-inch balls and place 2 inches apart on a baking sheet.
Bake for 12-15 minutes, until the edges are lightly browned. Remove the cookies from the baking sheet and roll them in powdered sugar whilst they are still hot, then again when they are completely cooled.
Once cooled they can be stored in an air tight container for up to 1 week.