Gdayall Podcast - RUSSIAN TEA CAKES/ MEXICAN WEDDING CAKES

RUSSIAN TEA CAKES/ MEXICAN WEDDING CAKES

1 c soft butter
1/2 c sifted icing sugar
1 tsp vanilla
2 1/4c sifted flour
1/4 tsp salt
3/4 c finely chopped walnuts or pecans
(Plus additional icing sugar for rolling)

Mix together first 3 ingredients thoroughly.  Sift together flour and salt; stir into first mixture.  Mix in the nuts.  Chill dough.  Roll into 1-inch balls.
Place 2 1/2 inches apart on uncreased baking sheets.  Bake until set, but not brown, at 400F (moderately hot) for 10 to 12 minutes.  While still warm,
Roll in icing sugar.  Cool and roll in sugar again.  Makes about 4 dozen 1 1/2 inch cookies.

Stockton Buddhist Women’s Association Recipe Book 1980
Yuki Yanagi