Russian tea cakes

• 1 c. unsalted. butter at room temp.
• 1/2 c. sifted powdered sugar + extra for coating the baked cookies
• 1/4 t. salt
• 1 t. almond extract (or 2t. vanilla extract)
• 2 c. all purpose flour (do NOT use self rising)
• 1 c. finely chopped walnuts (OR 1/4 c. poppy seeds)

1. Preheat oven to 325 degrees Fahrenheit
2. Cream the butter in a large mixing bowl, add the flavoring extract then gradually add the 1/2 cup confectioners sugar beating until light and fluffy.
3. Sift flour, measure and resift with salt.
4. Gradually add to butter mixture.
5. Add the nuts or poppy seeds and mix well.
6. At this point you can either roll the balls and bake or roll the balls and freeze for up to 2 weeks.
7. Shape the dough into 1-inch balls and place 2 inches apart on ungreased baking sheets.
8. Bake 17 to 20 minutes cookies should be set but not browned.
9. ( if baking from frozen allow to bake 1 to 2 minutes longer.
10. You can also allow rolled balls to thaw for 30 minutes.)
11. Remove the hot cookies immediately and roll in confectioners sugar.
12. Cool on wire racks for 15 minutes, reroll in confectioner's sugar before serving.
13. These cookies can be packaged for delivery as long as they are cushioned.
14. They will last up to 10 days in an airtight container.

butter, powdered sugar , salt, almond, flour, walnuts

Taken from cookpad.com/us/recipes/474249-russian-tea-cakes (may not work)