Recipe - Russian Tea Cakes

1 cup Butter/margarine (2 sticks)
One half cup Sifted powdered sugar
1 teaspoon Vanilla
1 teaspoon Almond extract
2 One fourth cup Sifted flour
One half teaspoon Salt
Three fourths cup Finely chopped nuts

Mix butter, sugar, vanilla and almond extract together thoroughly. Sift
flour and salt together. Blend all ingredience together. Mix in nuts.
Chill dough. Roll into 1 inch balls. Place on ungreased cookie sheet. Bake
in preheated oven at 400* for 910 minutes until set,NOT BROWN. Roll in
powdered sugar while still warm. Roll once more after cooled. Triple recipe
and DO NOT OVERBAKE. THE SECRET TO MOIST TEACAKES IS TO CATCH THEM WHEN
THEY ARE SET (9 MIN).

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini