Chocolate-Filled Russian Tea Cakes

• 1 cup butter, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla
• 2 cups flour
• 1/4 teaspoon salt
• 3/4 cup pecans, finely chopped
• 48 milk chocolate stars
• 1 cup powdered sugar
• 1 tablespoon red sugar crystals
• 1 tablespoon green sugar crystals

1. Heat oven to 400.
2. In large bowl, beat butter, 1/2 cup powdered sugar and the vanilla until well blended.
3. On low speed, beat in flour, salt and pecans.
4. For each cookie, shape a scant Tbsp of dough around 1 chocolate star to make a 1-inch ball.
5. Place 2 inches apart on ungreased cookie sheet.
6. Bake 12-15 minutes or until set and bottoms start to turn golden brown.
7. SUGAR COATING:
8. Combine powdered sugar and red and green sugar.
9. Mix well.
10. Immediately remove baked cookies from cookies sheets and roll in sugar coating.
11. Cool completely on cooling racks, about 30 minutes.
12. Roll in sugar coating again.

butter, powdered sugar, vanilla, flour, salt, pecans, milk, powdered sugar, red sugar crystals, green sugar crystals

Taken from www.food.com/recipe/chocolate-filled-russian-tea-cakes-194523 (may not work)