Russian Tea Cakes (Snowballs)

by: Carl Burkland of New York City

Ingredients:

2 1/4 cups flour (sifted)

1 cup soft butter (2 sticks)

1/2 cup sifted confectioners's sugar

1/4 teaspoon salt

3/4 cup finely chopped walnuts

1 teaspoon vanilla

Ingredients for double batch:

4 1/2 cups flour (sifted)

2 cups soft butter (16 oz. = 4 sticks)

1 cup sifted confectioners's sugar

1/2 teaspoon salt

1 1/2 cups finely chopped walnuts

2 teaspoons vanilla

Cooking temperature: 400°F

Cooking time: approximately 10-12 minutes

Instructions:

1) Mix together thoroughly: butter, sifted confectioners's sugar, and vanilla;

2) Sift together and stir in: flour & salt;

3) Mix in: walnuts.

4) Chill dough.

5) Roll into 1 to 1 1/2 inch balls (about the same size as a meatball). Place on ungreased baking sheet (cookies do not spread). Bake until set, but not brown. While still warm, roll in confectioners' sugar. Let cool. Roll in sugar again.

Amount:

Makes about 33 cookies.

Double batch: makes about 66 cookies.