Russian Tea Cakes

Submitted by Ann Draughon - added 5/1/24

⏱ 8-10 minutes 🍽 Serves 4½ dozen

From a recipe by Bonnie Jones that I got at a BYU Ward RS Homemaking Night many many years ago ;-)

Ingredients

• 2 1/2 cups all-purpose flour
• 1/4 tsp. salt
• 1/2 cup soft butter (unsalted)
• 1/2 cup shortening
• 1/2 cup sifted powdered sugar
• 1 tsp. vanilla
• 3/4 cup chopped nuts (pecan or walnuts)

Instructions

1. Sift flour and salt together in a separate bowl. (Note - by sifting, the flour will now measure more than 2 1/2 c and that's okay). Set aside.
2. Cream butter and shortening with a mixer; then add powdered sugar and vanilla.
3. Mix in dry ingredients; blend thoroughly and add nuts.
4. Chill for 1 hour in the refrigerator.
5. Form into balls 1-1 1/2 inch - diameter; place them 2 1/2-in apart on ungreased cookie sheets.
6. Bake at 400º F for 8-10 minutes just until they are set – not brown.
7. Leave on cookie sheet for 2-3 minutes to set/firm up.
8. Roll in powdered sugar while warm. Place on a cooling rack. Roll in powdered sugar again when cooled. Makes 4 1/2 dozen. Can be frozen.