Recipe for Russian Tea Cakes 
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Yield:
1
Ingredients:
Amount Ingredient
1/4 cup all purpose flour
1/4 tsp salt
1 cup butter room temperature (2 sticks)
1/2 cup powdered sugar
1 tsp vanilla extract
3/4 cup finely chopped husked hazelnuts toasted
Instructions:
Instructions: Sift flour and salt together. Using electric mixer, cream butter in large

bowl until light. Gradually add 1/2 cup sugar and beat until fluffy. Add

vanilla. Mix in dry ingredients in 3 batches. Mix in hazelnuts.

Refrigerate at least 1 hour or up to 12 hours.

Preheat oven to 400F. Form dough into 1-inch balls. Space 1 inch apart on ungreased cookie sheet. Bake until just firm to touch, about 15 minutes. Transfer to rack and cool slightly. Roll in powdered sugar.

Cool completely. Roll cookies in powdered sugar again. Store in airtight

container.

Makes about 3 1/2 dozen.

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