Classic Russian Tea Cakes from Cooks.com

• 1 c. butter
• 1/3 c. (firmly packed) brown sugar
• 1 tsp. vanilla extract
• 2 c. sifted all-purpose flour
• 1/2 tsp. salt
• 2 c. finely chopped walnuts
• Powdered sugar

1. Cream butter, sugar and vanilla until fluffy. Sift flour and salt together; add to creamed mixture, mixing well to make a soft dough. Stir in walnuts. Break off pieces of dough the size of a walnut and shape into balls. Place on ungreased cookie sheet.
2. Bake in preheated 375 degree oven for 12 to 15 minutes. Remove from cookie sheet with spatula or pancake turner; cool slightly so they won't crumble when handled, then roll in powdered sugar. Yield: 4 dozen.

• To double recipe, double all the ingredients except the salt; leave salt at 1/2 tsp.