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Russian tea cakes

1/2 pound unsalted butter
1 1/2 cups plus two tablespoons powdered sugar, plus one cup for dusting, as needed
1/4 teaspoon salt
1 1/2 cups all-purpose flour, sifted
1 cup chopped, toasted walnuts

1. Melt the butter in medium sauce pan over medium heat. Cook until solids separate and brown to a dark golden color, about 7 to 10 minutes. Remove from heat and let cool, then place in refrigerator until solid.

2. Using standard mixer or hand mixer, cream butter, about 2 minutes, while adding walnuts. Scrape down bowl and add 1 1/2 cups plus two tablespoons sugar and salt. Cream on medium until smooth and lump free, about one minute. Scrape down bowl.

3. On low speed add flour, beat until incorporated, Do not over beat! Scrape down bowl. Remove dough from mixer and place in plastic wrap and chill for 30 minutes.

4. Preheat oven to 350. Adjust rack to lower third of the oven. Line two baking sheets with parchment paper.

5. Flour your hands, pinch off pieces of the dough and roll into one inch balls. Place balls one inch apart on baking sheets. Flour your hands as needed to prevent the dough from sticking.

6. Bake one sheet at a time for 12 to 15 minutes, or until golden brown around the edges, turning the sheet front to back half way through the baking. Do not over bake or the cookies will be too dry.

7. Remove cookies and cover with powdered sugar. Let cookies cool completely before removing and serving.

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Am printing a copy and will start my very own Lil Chef recipe notebook!

Lea

I will to as soon as I can figure out what is wrong with my printer.

These sound just like what I used to call Mexican Wedding Cookies.....they just melt in your mouth if I'm right.

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